Chicken Schnitzel With Creamy Mushroom Sauce Recipes

CHICKEN SCHNITZEL WITH CREAMY MUSHROOM SAUCE

Steps:

• Prepare:Line a baking sheet with aluminum foil, and pop it in the oven. Turn oven on to 'keep warm' setting. Beat eggs with minced garlic, salt and pepper in a medium bowl. On a big plate combine almond flour or breadcrumbs with parmesan cheese. Dip cutlets in egg mixture to coat, and then dredge in almond flour/breadcrumbs mixture. Set aside. Chicken Schnitzel:Heat 2 Tbsp. oil and 2 Tbsp. butter in a large skillet over medium-high heat. Add chicken to skillet. Note: Do not cram them all in there, by the way, split it in 2 batches of how ever you need to make sure they all can lay comfortably on skillet. Cook until golden brown, which is about 2-3 minutes on each side. When cooked, transfer chicken to the baking pan in the oven with tongs. If you split it in batches, continue this step for each batch. Very important to add more oil as needed. Lemon Sauce:In a separate small skillet, heat 1 tbsp butter and add 1/4 cup of white wine. Heat for 30 seconds and then stir in 1/2 cup chicken broth and lemon juice. Season with salt and pepper and let is simmer for 2 minutes. While this simmers, start on the mushroom sauce. Mushroom Sauce:In another medium skillet, saute onion in a tbsp of olive oil until translucent. Add mushrooms and saute for 5 minutes. Add 1/2 cup chicken broth and 1/2 cup white wine and cook for 3 minutes. Add 1/2 cup of heavy cream and bring to a boil and simmer. In a small bowl, 2 tbsp of cream with 2 tbsp flour to create a slurry. Add slurry to mushroom mixture, mix well, and then bring to a boil for 1 minute or 2. Assembly:Remove chicken from oven and top with lemon chicken broth first, then the mushroom sauce.

CHICKEN SCHNITZEL WITH MUSHROOM SAUCE

Steps:

• Remove the chicken breasts from the bone. Slice each breast in half lengthwise. Put them between pieces of plastic wrap and pound them with a mallet or a small skillet until they are 1/4-inch thick.
• Set up a breading station with three pie plates or shallow dishes. Put the flour in one and season it with a generous pinch of salt and pepper, the eggs beaten with 2 tablespoons of water in another, and the breadcrumbs in the third. Dredge the chicken pieces in the flour, then the egg wash, then the breadcrumbs. Set aside. In a large skillet over medium heat, add the oil. When the oil is hot, add the chicken in 1 layer and cook until it is golden brown and crispy, about 4 minutes per side. Drain on brown paper and keep warm while you make the sauce.
• In another skillet over medium heat, add the butter. When it is melted, add mushrooms and season them with salt and pepper. Cook until they are browned, about 6 minutes. Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minutes and reduce by one third. Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream. Serve the Schnitzel with the sauce poured over the top, garnished with parsley.

RAHMSCHNITZEL (GERMAN SCHNITZEL IN CREAMY MUSHROOM SAUCE)

Steps:

• Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
• Remove veal from lemon juice and pat dry.
• Preheat the oven to 200 degrees F (95 degrees C).
• Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
• Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.
• Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
• Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.
• Remove veal from the oven and cover with the mushroom-cream sauce.

SCHNITZEL WITH MUSHROOM SAUCE

Steps:

• Combine flour, salt and pepper in a shallow dish, and press cutlet into flour mixture and turn to coat.
• Reserve remaining flour mixture.
• In skillet, melt butter over medium high heat; fry cutlet in batches and turning once, until a hint of pink remeains inside for pork cutlet, about 6 minutes (ensure there is no pink inside for turkey and chicken).
• Transfer to plate and keep warm.
• in same skillet, fry mushrooms and garlic until no liquid remains about 5 minutes.
• Add reserved flour mixture cook, stirring for approximately 1 minute.
• Stir in stock; bring to a boil and then reduce heat and simmer, stirring, until thickened, about 3 minutes.
• Add sour cream and soy sauce and stir for about 1 minute.
• Pour over schnitzel and sprinkle with parsley.