Chicken Schnitzel with Creamy Mushroom Sauce and Sautéed Vegetables

Golden and crispy on the outside with tender, juicy chicken inside, this Chicken Schnitzel is smothered in a rich, creamy mushroom sauce that’s pure comfort in every bite. The savory flavors and velvety sauce pair perfectly with the crisp coating, making it an irresistible meal the whole family will love.

INGREDIENTS:

• 300 grams of Breast Chicken Fillet, pounded or flattened
• 1 cup of Breadcrumbs, seasoned with salt
• 1 cup of All-Purpose Flour
• 2 eggs, beaten
• Salt and Pepper, to taste
• 1 cup Vegetable Oil, for frying

• 2 tbsp Light Olive Oil
• 1 tbsp Butter
• 2 tbsp Garlic, minced
• 100 grams Fresh Button Mushrooms, cleaned and sliced
• 1 cup Heavy Cream
• ¼ cup Parmesan Cheese
• Salt and Pepper, to taste
• 3 tbsp Fresh parsley, finely chopped

• Sauteed Vegetable
• 2 tbsp Light Olive Oil
• 2 tbsp Butter
• 2 tbsp Garlic, minced
• 1 cup of Broccoli, cut into florets
• ½ cup of Water
• 250 grams of Baby Potatoes, cleaned and boiled
• Salt and Pepper, to taste

PROCEDURE:

1. Pound the chicken breast into a desired thickness. ¼ inch 
2. Ready the breading stations: flour, egg, and breadcrumbs into separate plates.
3. Start dredging the chicken fillet into flour, then egg, and then breadcrumbs.
4. In a big frying pan, using a medium heat, add the vegetable oil into the pan.
5. Once the oil is hot and ready, start frying the chicken schnitzel.
6. Turn to the other side once golden brown. Then transfer into a kitchen towel to remove the excess oil. Set it aside.
7. In a medium-heat pan, put the oil,  butter, and the garlic. Sauté it for a minute.
8. Add in the fresh button mushrooms and continue to cook it until tender.
9. Add the heavy cream. Mix it evenly. And let it simmer until the sauce is thickened.
10. Add the Parmesan cheese. Stir it until the cheese is melted. Simmer for 5 minutes.
11. Season with a little salt and pepper to taste. And add in the chopped fresh parsley.
12. Saute the vegetables, add the oil on medium heat pan, and put in the garlic, butter, broccoli, and baby potatoes. Add in the water and let it simmer for 4-5 minutes. Set aside.
13. Start plating the chicken schnitzel, vegetables, and creamy mushroom sauce on top of the chicken. Garnish it with finely chopped parsley and serve.