Brown’s Bites

Chicken Schnitzel with Creamy Mushroom Sauce

Name: Chicken Schnitzel with Creamy Mushroom Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 kg (3–4 large) boneless, skinless chicken breasts (halved horizontally to form 6–8 thinner “steaks”); 1 tsp sea salt flakes (or ¾ tsp table salt), plus extra to taste; ½ tsp freshly cracked black pepper; ½ cup (75 g) plain (all-purpose) flour; 3 eggs, whisked; 3 cups (180 g) panko breadcrumbs (see note 2); Oil, for cooking; 1 tbsp extra-virgin olive oil; 4 cups (360 g) sliced mushrooms (see note 3); 2 tbsp unsalted butter; 1 tsp freshly minced garlic; 2 cups (500 ml) thickened (heavy) cream; 1 tsp dijon mustard; 1 tsp chicken stock powder (bouillon); 4 thyme sprigs, leaves picked, plus extra to garnish (can be substituted with 1 tsp thyme leaves) (optional); ⅓ cup (35 g) freshly grated parmesan (see note 4); Sea salt flakes and cracked black pepper to taste, plus extra pepper to finish; Freezer-friendly mashed potatoes; Green beans, steamed

4 servings

portionen

20 minutes

aktive zeit

50 minutes

gesamtzeit

Kochen beginnen

Zutaten

1 kg (3–4 large) boneless, skinless chicken breasts (halved horizontally to form 6–8 thinner “steaks”)

1 tsp sea salt flakes (or ¾ tsp table salt), plus extra to taste

½ tsp freshly cracked black pepper

½ cup (75 g) plain (all-purpose) flour

3 eggs, whisked

3 cups (180 g) panko breadcrumbs (see note 2)

Oil, for cooking

1 tbsp extra-virgin olive oil

4 cups (360 g) sliced mushrooms (see note 3)

2 tbsp unsalted butter

1 tsp freshly minced garlic

2 cups (500 ml) thickened (heavy) cream

1 tsp dijon mustard

1 tsp chicken stock powder (bouillon)

4 thyme sprigs, leaves picked, plus extra to garnish (can be substituted with 1 tsp thyme leaves) (optional)

⅓ cup (35 g) freshly grated parmesan (see note 4)

Sea salt flakes and cracked black pepper to taste, plus extra pepper to finish

Freezer-friendly mashed potatoes

Green beans, steamed

Anweisungen

Prepare the schnitzels

Season the chicken with the salt and pepper. Pound to an even thickness (about 1 cm/½ inch) for even cooking.

Set up your crumbing station with the flour, whisked eggs and panko breadcrumbs.

Coat each piece of chicken in the flour (shaking off the excess), then the egg, then the breadcrumbs, pressing to coat evenly.

Choose your cooking method:

Make the creamy mushroom sauce:

Heat the oil in a large, heavy-based frying pan over medium–high heat (if using the same pan you used for the chicken, wipe out any excess crumbs and oil first).

Add the mushrooms and cook, stirring, for 4–5 minutes until golden and the moisture has evaporated.

Add the butter and garlic and cook, stirring, for a further 30 seconds until fragrant.

Add the cream, mustard, chicken stock powder and thyme, if using. Cook, uncovered, over medium–low heat, stirring, for 2–3 minutes or until the sauce has thickened.

Turn the heat off and stir through the parmesan. Season to taste with salt and pepper.

Serve the chicken schnitzels with a side of creamy mashed potatoes, steamed greens and a generous drizzle of the mushroom sauce on top. Garnish with extra thyme leaves (if using), sea salt flakes and cracked black pepper.

Nährwertangaben

Portionsgröße

Kalorien

748

Gesamtfett

33.8 g

Gesättigtes Fett

15.4 g

Ungesättigtes Fett

Transfett

0.5 g

Cholesterin

262 mg

Natrium

1006.4 mg

Gesamtkohlenhydrate

55.5 g

Ballaststoffe

4.5 g

Zucker insgesamt

6.4 g

Eiweiß

53.7 g