Chicken schnitzel with mushroom sauce

By Drum Digital
28 September 2016

Get the kids to help you with the schnitzel tonight.

By Hope Malau

Serves: 4

Preparation: 15 min

Cooking: 40 min

4 deboned chicken breasts

250 ml (1 c) flour

5 ml (1 t) cayenne pepper

salt and pepper

1 egg, whisked

500 ml (2 c) fine breadcrumbs

Sauce

50 g butter

30 ml (2 T) flour

300 ml milk

250 g mushrooms, halved

400 g tin mushrooms in brine

½ beef stock cube

  1. Place cling wrap on the work surface and put the chicken on it. Cover with another layer of cling wrap and bash with a rolling pin until flattened.
  2. Put flour on a plate and season with cayenne, salt and pepper. Put the whisked egg in flat bowl, and breadcrumbs on a third plate.
  3. Coat the chicken – piece by piece – with first the flour, then the egg and finish of in the breadcrumbs.
  4. Place a pan over medium heat, add oil and pan-fry the chicken for 10 minutes on each side.
  5. Sauce: Place butter in a saucepan over medium-low heat. Stir in the flour and keep stirring until a paste forms. Pour in the milk, stirring vigorously. Add the halved mushrooms a simmer for 8 minutes. Add the tin mushrooms with the liquid and crumble the stock in the sauce. Simmer for 10 minutes or until thickened.
  6. Serve schnitzel with starch of your choice (potato wedges work well) and mushroom sauce.

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