Chicken Schnitzel with Creamy Mushroom Sauce

Serves 4–6

Ingredients
CHICKEN SCHNITZEL (see note 1)

• 1 kg (3–4 large) boneless, skinless chicken breasts (halved horizontally to form 6–8 thinner “steaks”)
• 1 tsp sea salt flakes (or ¾ tsp table salt), plus extra to taste
• ½ tsp freshly cracked black pepper
• ½ cup (75 g) plain (all-purpose) flour
• 3 eggs, whisked
• 3 cups (180 g) panko breadcrumbs (see note 2)
• Oil, for cooking

CREAMY MUSHROOM SAUCE

• 1 tbsp extra-virgin olive oil
• 4 cups (360 g) sliced mushrooms (see note 3)
• 2 tbsp unsalted butter
• 1 tsp freshly minced garlic
• 2 cups (500 ml) thickened (heavy) cream
• 1 tsp dijon mustard
• 1 tsp chicken stock powder (bouillon)
• 4 thyme sprigs, leaves picked, plus extra to garnish (can be substituted with 1 tsp thyme leaves) (optional)
• ⅓ cup (35 g) freshly grated parmesan (see note 4)
• Sea salt flakes and cracked black pepper to taste, plus extra pepper to finish

Instructions
Prepare the schnitzels

1. Season the chicken with the salt and pepper. Pound to an even thickness (about 1 cm/½ inch) for even cooking.
2. Set up your crumbing station with the flour, whisked eggs and panko breadcrumbs.
3. Coat each piece of chicken in the flour (shaking off the excess), then the egg, then the breadcrumbs, pressing to coat evenly.

Choose your cooking method:

1. Shallow-fry – Heat ¼ cup (60 ml) of olive oil over medium–high heat. Cook the schnitzels in batches for 4–5 minutes each side until golden and cooked through. Transfer to a paper towel-lined plate and season with extra salt.
2. Air fry – Preheat the air fryer to 200°C (400°F). Spray both sides of the schnitzels with olive oil. Cook in batches for 8–10 minutes, flipping halfway, until golden and cooked through.
3. Oven-bake – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Bake the schnitzels on a wire rack set over a baking tray for 12–15 minutes or until golden and cooked through. For best results, toast the panko breadcrumbs before crumbing (see note 2).

Make the creamy mushroom sauce:

1. Heat the oil in a large, heavy-based frying pan over medium–high heat (if using the same pan you used for the chicken, wipe out any excess crumbs and oil first).
2. Add the mushrooms and cook, stirring, for 4–5 minutes until golden and the moisture has evaporated.
3. Add the butter and garlic and cook, stirring, for a further 30 seconds until fragrant.
4. Add the cream, mustard, chicken stock powder and thyme, if using. Cook, uncovered, over medium–low heat, stirring, for 2–3 minutes or until the sauce has thickened.
5. Turn the heat off and stir through the parmesan. Season to taste with salt and pepper.

Notes
Note 1 – If you already have some of my Freezer-friendly Chicken Schnitzels on hand, you can simply use those rather than making a fresh batch.
Note 2 – Toast your panko breadcrumbs in a dry frying pan for 2–3 minutes before crumbing. It makes a huge difference to the final colour and crunch.
Note 3 –  Use whatever variety of mushrooms you can get your hands on – I love using Swiss brown (pictured) or button mushrooms.
Note 4 – It’s important that you use freshly grated parmesan, which will blend seamlessly into the sauce. If using pre-shredded varieties from the supermarket, which contain additives, the end result will be gritty and not smooth. Learn more about different parmesan varieties and which I recommend here.

From: https://simplehomeedit.com/recipe/chicken-schnitzel-with-creamy-mushroom-sauce/