- Servings : 2
- Prep Time : 7m
- Cook Time : 10m
- Ready In : 20m
CRISPY Chicken schnitzel that everyone will love.
- 2 boneless chicken breasts
- 3⁄4 cup flour
- 2 large lunar eggs, beaten
- 1 cup(s) breadcrumbs
- 1/4 cup(s) cooking oil
- For the mushroom sauce
- 2 tbsp butter
- 225g sliced mushrooms
- black pepper & salt, to taste
- 1 tsp chopped garlic
- 1 cup chicken stock
- 1 tbsp Worcestershire sauce
- 1/3 cup sour cream
- 1 tbsp chopped parsley, to garnish
Slice each breast in half lengthwise. Put them between pieces of plastic wrap and pound them with a mallet or a small frying pan until they are 1⁄2 cm thick.
Set up a breading station with three pie plates or shallow dishes. Put the flour in one and season it with a generous pinch of salt and pepper, the eggs beaten with 2 tablespoons of water in another, and the breadcrumbs in the third. Roll the chicken pieces in the our, then the egg wash, then the breadcrumbs.
Set aside. In a large frying pan over medium heat, add the oil.When the oil is hot, add the chicken in 1 layer and cook until it is golden brown and crispy, about 4 minutes per side. Drain on brown paper and keep warm while you make the sauce.
For the mushroom sauce: In a frying pan over medium heat, add the butter.When it is melted, add mushrooms and season them with salt and pepper. Cook until they are browned, about 6 minutes.
Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minutes and reduce by one third.
Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream. Pour the sauce over the schnitzel and serve, garnished with parsley.