Friday, January 18, 2013

Chicken Schnitzel with Mushroom Sauce

Chicken Schnitzel with Mushroom Sauce

2 chicken breasts, sliced in half horizontally
Salt and pepper
3/4 C flour
1 large egg, beaten with 2 Tbsp water
1 C plain panko bread crumbs
1 Tbsp dry minced garlic
2 Tbsp chopped fresh parsley
2 Tbsp canola oil
2 Tbsp butter
1 8 oz package mushrooms, sliced
1 tsp dry minced garlic
1 C chicken broth
1 1/2 tsp Worcestershire sauce
1/3 C sour cream

Put chicken between two layers of saran wrap and pound them with a mallet or small skillet until around 1/4 to 1/2 inch thick.

Set up breading station with three shallow dishes.  Put flour in one, the egg beaten with water in another, and the bread crumbs mixed with the 1 Tbsp garlic and 1 Tbsp of the chopped parsley.  Season chicken with salt and pepper, then dredge each piece in flour, then egg wash, and then bread crumbs.  Set aside.  Heat oil in large skillet over medium heat.  Add chicken in one layer and cook until golden brown and crispy, about 4 to 5 minutes per side.  Drain and keep warm.

In another skillet over medium heat, add butter.  When melted, add mushrooms and season with salt and pepper.  Cook until browned, about 6 minutes.  Add garlic and broth and simmer for 2 minutes.  Add Worcestershire and sour cream, and let simmer another 2 minutes.  Serve schnitzel with sauce poured over top and garnish with remaining parsley.

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