Ingredients
For the Chicken Schnitzel
2 boneless chicken breasts
½ cup all-purpose flour
1 large egg
1 tbsp milk (optional, for egg wash)
1 cup breadcrumbs (panko for extra crispiness)
½ tsp salt
½ tsp black pepper
½ tsp garlic powder (optional)
Vegetable oil (for frying)
For the Creamy Mushroom Sauce
1 tbsp butter
1 tbsp olive oil
200g (about 1½ cups) mushrooms, sliced (button or cremini)
2 cloves garlic, minced
½ small onion, finely chopped
½ cup heavy cream (or cooking cream)
¼ cup chicken broth or water
Salt & pepper to taste
1 tsp Dijon mustard (optional, for depth)
Fresh parsley, chopped (for garnish)
For the Side Salad
2 cups mixed greens or arugula
½ cucumber, sliced
1 small red onion, thinly sliced
Cherry tomatoes, halved
Olive oil & balsamic vinegar (or preferred dressing)
Salt & pepper to taste
Instructions
1. Prepare the Chicken Schnitzel
1. Butterfly each chicken breast by slicing it horizontally, then gently pound with a meat mallet between cling wrap until ~½ inch thick.
2. Season the chicken with salt, pepper, and garlic powder.
3. Set up 3 shallow bowls:
Bowl 1: Flour
Bowl 2: Beaten egg + 1 tbsp milk
Bowl 3: Breadcrumbs
4. Dredge each piece: flour → egg → breadcrumbs. Press breadcrumbs firmly to stick.
5. Heat about ½ inch of oil in a skillet over medium-high heat.
6. Fry schnitzels 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
2. Make the Creamy Mushroom Sauce
1. In a pan over medium heat, melt butter with olive oil.
2. Add mushrooms and sauté until browned (5–6 minutes).
3. Add garlic and onions; cook until softened.
4. Pour in cream and broth. Simmer gently until thickened (about 5 minutes).
5. Stir in Dijon mustard, salt, and pepper. Taste and adjust.
6. Garnish with parsley.
3. Toss the Salad
1. Combine greens, cucumber, onion, and tomatoes in a bowl.
2. Drizzle with olive oil and balsamic vinegar. Toss and season with salt and pepper.
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