Chicken Schnitzel With A Creamy Mushroom Sauce

Chicken Schnitzel with a Creamy Mushroom Sauce

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Chicken Schnitzel with a Creamy Mushroom Sauce

By: fenway via

Ingredients of Chicken Schnitzel with a Creamy Mushroom Sauce:

  • For Chicken
  • 1/2 pounds boneless skinless chicken breasts, cut into 14 inch slices
  • 2 large eggs, beaten with 2 tablespoons wayer (egg wash)
  • 1 cup all purpose flour seasoned with 1 teaspoon salt and pepper
  • 1/2 cup grated romano cheese
  • 1/2 cup italian seasoned bread crumbs
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • For Sauce
  • 8 ounces button mushrooms, sliced
  • 1 shallot munced
  • 2 garlic cloves minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon hot sauce, such as franks red hot
  • 1/2 cup sour cream
  • 2 tablespoon fresh chopped parsley
  • 2 tablespoon chopped fresh basil

Method for "Chicken Schnitzel with a Creamy Mushroom Sauce":

  1. Start by setting up a breading area for the chicken. Have the seasoned flour in one plate, beaten eggs in a bowl and then combine the romano cheese and bread crumbs in another plate
  2. Heat the oil and butter in a large skillet. Dredge each chicken slice first in flour
  3. Then dip in egg wash
  4. Then finely dredge in crumb cheese mixture
  5. Add to hot oil and cook until golden on both sides and chicken is just cooked through, about 4 minutes, remmove to warm plate
  6. Into skillet chicken was cooked add mushroons, shallots and garlic. Cover to help mushrooms realease their liquid, then uncover and cook until liquid is gone. Add broth , worcestershire sauce, dijon mustard, lemon, sait and pepper to taste and hot sauce and reduce by 1/2
  7. Add sour cream and heat until hot, add parsley and basil
  8. Serve sauce on plate with chicken on top, pass any extra sauce for adding. Don't add to much sauce on the chicken at serving or it will soften the crust

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