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Crispy Chicken Schnitzel with Mushroom Sauce
Juicy chicken cutlets in a crispy breading, served with a rich and creamy mushroom sauce. A hearty and satisfying dinner for the whole family.
Ingredients
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COMPONENT to taste
- to taste
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Method
Slice the chicken breasts into cutlets, pound them out, and season with salt, pepper, and paprika.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge the chicken in the flour, dip in the egg, and coat thoroughly in breadcrumbs.
Pan-fry the schnitzels in preheated oil for 4 to 5 minutes per side until golden. Transfer to paper towels to drain.
Sauté the onion in butter until soft, then add the mushrooms and cook for 7 to 10 minutes.
Stir in the garlic and flour, cooking for 1 minute.
Pour in the heavy cream, add the thyme, salt, and pepper. Simmer for 3 to 5 minutes until thickened.
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