Chicken Schnitzel With Mushroom Sauce Recipes

CHICKEN SCHNITZEL WITH CREAMY MUSHROOM SAUCE

Steps:

• Prepare:Line a baking sheet with aluminum foil, and pop it in the oven. Turn oven on to 'keep warm' setting. Beat eggs with minced garlic, salt and pepper in a medium bowl. On a big plate combine almond flour or breadcrumbs with parmesan cheese. Dip cutlets in egg mixture to coat, and then dredge in almond flour/breadcrumbs mixture. Set aside. Chicken Schnitzel:Heat 2 Tbsp. oil and 2 Tbsp. butter in a large skillet over medium-high heat. Add chicken to skillet. Note: Do not cram them all in there, by the way, split it in 2 batches of how ever you need to make sure they all can lay comfortably on skillet. Cook until golden brown, which is about 2-3 minutes on each side. When cooked, transfer chicken to the baking pan in the oven with tongs. If you split it in batches, continue this step for each batch. Very important to add more oil as needed. Lemon Sauce:In a separate small skillet, heat 1 tbsp butter and add 1/4 cup of white wine. Heat for 30 seconds and then stir in 1/2 cup chicken broth and lemon juice. Season with salt and pepper and let is simmer for 2 minutes. While this simmers, start on the mushroom sauce. Mushroom Sauce:In another medium skillet, saute onion in a tbsp of olive oil until translucent. Add mushrooms and saute for 5 minutes. Add 1/2 cup chicken broth and 1/2 cup white wine and cook for 3 minutes. Add 1/2 cup of heavy cream and bring to a boil and simmer. In a small bowl, 2 tbsp of cream with 2 tbsp flour to create a slurry. Add slurry to mushroom mixture, mix well, and then bring to a boil for 1 minute or 2. Assembly:Remove chicken from oven and top with lemon chicken broth first, then the mushroom sauce.

CHICKEN "SCHNITZEL" WITH MUSHROOM SAUCE

Steps:

• Between 2 pieces of wax paper, gently pound the chicken to 1/4-inch thickness with a mallet or rolling pin; set aside.
• In a medium saucepan over medium-high heat, melt butter; sauté mushrooms 2 to 3 minutes or until lightly browned. Add soup, milk, wine, onion powder, and pepper and bring to a boil. Reduce the heat to low and cover to keep warm.
• In a large skillet over medium-high heat, heat the oil until hot.
• Whisk eggs in a shallow dish and place bread crumbs in another shallow dish. Coat chicken in egg, then in bread crumbs.
• Saute chicken in batches 4 to 5 minutes per side or until golden brown and no pink remains in center. Place on serving dish and serve immediately topped with mushroom sauce.

SCHNITZEL WITH MUSHROOM SAUCE

Steps:

• Combine flour, salt and pepper in a shallow dish, and press cutlet into flour mixture and turn to coat.
• Reserve remaining flour mixture.
• In skillet, melt butter over medium high heat; fry cutlet in batches and turning once, until a hint of pink remeains inside for pork cutlet, about 6 minutes (ensure there is no pink inside for turkey and chicken).
• Transfer to plate and keep warm.
• in same skillet, fry mushrooms and garlic until no liquid remains about 5 minutes.
• Add reserved flour mixture cook, stirring for approximately 1 minute.
• Stir in stock; bring to a boil and then reduce heat and simmer, stirring, until thickened, about 3 minutes.
• Add sour cream and soy sauce and stir for about 1 minute.
• Pour over schnitzel and sprinkle with parsley.