Chicken schnitzel with mushroom sauce
This chicken schnitzel with mushroom sauce recipe is a family favourite, and always has everyone licking their plates. If you're wanting a comforting dinner serve this with buttery potato mash, or to lighten things up enjoy with a green salad!
Ingredients
- 2 Waitoa Free Range chicken breast fillets
- 2 eggs beaten
- ½ cup plain flour
- 1-1/2 cups panko bread crumbs
- 2 tbsp sesame seeds
- Olivado Avocado Cooking Oil
- 2 tbsp butter
- 250 g mushrooms
- 2 cloves garlic
- ⅓ cup white wine
- 300 ml cream
- 1 tbsp Superb Herb Italian Parsley chopped
Instructions
- Use a meat mallet or rolling pin to flatten the chicken breasts to 1–2cm thick, then cut each breast in half.
- In three separate bowls, place the beaten egg in one, flour in another (seasoned) and the breadcrumbs and sesame in the last bowl. Pane the chicken pieces by coating in flour, dipping in egg then coating in the crumb mixture. Lay on a plate then set aside.
- To make the mushroom sauce, bring a pan to medium heat. Melt the butter with a drizzle of oil then, when hot, add in the mushrooms. Cook for 3–5 minutes until they start to colour and soften, then reduce the heat to medium low. Add the garlic and cook for a further 2 minutes.
- Add the wine to deglaze the pan, and leave until reduced by half. Follow with the cream, and leave to reduce to your desired consistency (sauce will thicken).
- While the sauce is reducing, cook the chicken pieces in a medium hot frying pan with a generous amount of oil. Cook for 4–5 minutes each side, ensuring that the chicken is cooked through.
- When the mushroom sauce is cooked, add the chopped fresh parsley.
- Serve the chicken schnitzel with the mushroom sauce over the top, garnish with some extra fresh parsley.
Tried this recipe?Let us know how it was!
