Chicken Schnitzel with a Creamy Mushroom Sauce
Chicken Schnitzel with a Creamy Mushroom Sauce

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken schnitzel with a creamy mushroom sauce. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Chicken Schnitzel with a Creamy Mushroom Sauce is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Chicken Schnitzel with a Creamy Mushroom Sauce is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook chicken schnitzel with a creamy mushroom sauce using 19 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Chicken Schnitzel with a Creamy Mushroom Sauce:
  1. Get For Chicken
  2. Make ready 1/2 pounds boneless skinless chicken breasts, cut into 14 inch slices
  3. Get 2 large eggs, beaten with 2 tablespoons wayer (egg wash)
  4. Take 1 cup all purpose flour seasoned with 1 teaspoon salt and pepper
  5. Prepare 1/2 cup grated romano cheese
  6. Get 1/2 cup italian seasoned bread crumbs
  7. Take 2 tablespoon olive oil
  8. Make ready 2 tablespoon butter
  9. Take For Sauce
  10. Make ready 8 ounces button mushrooms, sliced
  11. Prepare 1 shallot munced
  12. Get 2 garlic cloves minced
  13. Take 1 teaspoon dijon mustard
  14. Take 1 teaspoon worcestershire sauce
  15. Prepare 1 teaspoon fresh lemon juice
  16. Get 1 teaspoon hot sauce, such as franks red hot
  17. Make ready 1/2 cup sour cream
  18. Make ready 2 tablespoon fresh chopped parsley
  19. Prepare 2 tablespoon chopped fresh basil
Instructions to make Chicken Schnitzel with a Creamy Mushroom Sauce:
  1. Start by setting up a breading area for the chicken. Have the seasoned flour in one plate, beaten eggs in a bowl and then combine the romano cheese and bread crumbs in another plate
  2. Heat the oil and butter in a large skillet. Dredge each chicken slice first in flour
  3. Then dip in egg wash
  4. Then finely dredge in crumb cheese mixture
  5. Add to hot oil and cook until golden on both sides and chicken is just cooked through, about 4 minutes, remmove to warm plate
  6. Into skillet chicken was cooked add mushroons, shallots and garlic. Cover to help mushrooms realease their liquid, then uncover and cook until liquid is gone. Add broth , worcestershire sauce, dijon mustard, lemon, sait and pepper to taste and hot sauce and reduce by 1/2
  9. Add sour cream and heat until hot, add parsley and basil
  10. Serve sauce on plate with chicken on top, pass any extra sauce for adding. Don't add to much sauce on the chicken at serving or it will soften the crust

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