Chicken Schnitzel with Creamy Mushroom Sauce and Sautéed Vegetables

Chef Sheilla

Ingredients

Chicken Schnitzel

4 pieces Chicken Breast fillet, without skin
2 medium Eggs, beaten
1/2 cup All-Purpose Flour
1 ¼ cups Panko Breadcrumbs
1 cup Vegetable Oil
Salt and Pepper, to taste

Creamy Mushroom Sauce

2 tablespoons Light Olive Oil
3 tablespoons Unsalted Butter
2 teaspoons Garlic, chopped
200 grams Button Mushrooms, stalks removed and cut into slices
1 ½ cups Heavy or Whipping Cream
3 tablespoons Parmesan Cheese, grated
1 tablespoon Fresh Parsley, chopped finely
Salt and pepper, to taste

Sautéed Potatoes and Broccoli

2 tablespoons Light Olive Oil
1 tablespoon Garlic, chopped finely
300 grams Baby Potatoes, washed and boiled until tender
3 cups Broccoli, florets
2 tablespoons, Water
3 tablespoons Unsalted Butter, melted
Salt and Pepper, to taste

Procedure

Boil the potatoes in water until tender. Remove the potatoes from water and set it aside.
Lay cling wrap on top of chopping board. Place the chicken and lay another cling wrap on top of the chicken. Pound gently the chicken fillet to 1/4-inch thickness.
Season the chicken with salt and pepper.
Season the breadcrumbs with a little bit of salt.
Dredge the chicken into the flour, make sure to tap the excess flour. Dip the chicken into the eggs and coat it well with breadcrumbs.
Heat oil over medium heat. Once the oil is hot, put the chicken and cook until golden brown on both sides, it will take about 4-5 minutes on each side. Transfer the chicken to a plate with paper towel and keep it in in a warm place.
Prepare the sauce. Using a medium sauce pan. Heat oil over medium heat. Add the butter and continue stirring until the butter is melted.
Add the garlic and sauté for 1 minute.
Add the mushrooms and continue to cook until the mushrooms are softened.
Add the cream and simmer on low heat until the sauce is thickened. It will take about 5 minutes.
Stir in the parmesan cheese. Simmer for 1 more minute.
Add the chopped parsley and season with salt and pepper. Simmer for another 30 seconds. Turn off the heat and set it aside. You can always reheat the sauce upon serving.
Last is the sautéed vegetables. Use a large sautéing pan. Heat oil over medium heat. Add the garlic and sauté for few seconds.
Add the broccoli. Pour some water to make the broccoli cook faster and cook it until tender.
Once the water has evaporated. Add the boiled potatoes. Place the butter and continue to stir until the butter is melted. Season the vegetables with salt and pepper.
To assemble, place the chicken schnitzel on one side of the plate. Put the sautéed vegetables beside the chicken. Pour the creamy mushroom sauce on top of chicken schnitzel. Serve while hot.

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1 thought on “Chicken Schnitzel with Creamy Mushroom Sauce and Sautéed Vegetables”

Ines Orahood

March 24, 2020 at 5:25 am

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