Crispy Chicken Schnitzel with Creamy Mushroom Sauce and fresh salad
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (Panko for extra crunch)
Vegetable oil (for frying)
Instructions:
Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Gently pound with a meat mallet until about 1/2 inch thick. Season both sides with salt and pepper.
Bread the Chicken: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, shaking off excess, then dip in the egg, and finally coat in breadcrumbs. Press the breadcrumbs into the chicken to adhere well.
Fry the Chicken: Heat a generous amount of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the breaded chicken breasts in batches (do not overcrowd the pan). Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Drain on paper towels and keep warm.
Creamy Mushroom Sauce
Ingredients:
2 tablespoons butter
1 small onion, chopped
2 cups mushrooms (button or cremini), sliced
2 cloves garlic, minced
1 cup heavy cream
1 teaspoon Dijon mustard
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Sauté the Vegetables: In the same skillet used for frying the chicken, add butter over medium heat. Once melted, add the chopped onion and sauté until soft, about 3-4 minutes.
Cook the Mushrooms: Add the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
Make the Sauce: Lower the heat, then add the heavy cream and Dijon mustard. Stir to combine and let it simmer for a few minutes until it thickens. Season with salt and pepper to taste.
Fresh Salad
Ingredients:
Mixed greens (arugula, spinach, romaine, etc.)
Cherry tomatoes, halved
Cucumber, sliced
Radishes, sliced
Olive oil
Lemon juice or balsamic vinegar
Salt and pepper, to taste
Instructions:
Prepare the Salad: In a large bowl, toss together the mixed greens, cherry tomatoes, cucumber, and radishes.
Dress the Salad: Drizzle with olive oil and lemon juice or balsamic vinegar. Season with salt and pepper. Toss gently to combine.
Serve:
On each plate, place a crispy chicken schnitzel and top it generously with the creamy mushroom sauce.
Serve with a side of fresh salad.
Garnish the dish with chopped parsley if desired.