Chicken Schnitzel with creamy Portobello cream sauce and crispy fried shallots



4 large boneless skinless chicken breast ( butterflied and pounded to an inch of thickness)
2 cups all purpose flour ( plus 2 tablespoons for mushroom sauce)
4 eggs beaten
3 cups Panko bread crumbs
2 portobello mushrooms ( chopped length wise)
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons dry parsley
4 shallots ( chopped)
2 cloves garlic (chopped)
1/4 fat free cream
1/2 cup beef stock
2 tablespoon butter
Vegetable oil for frying
Salt and pepper

Preheat your oven at 375
Breading station: 3 bowls
1 bowl flour
1 bowl 4 beaten eggs
1 bowl Panko, and all you spices dash of salt and pepper

Butterfly open with a sharp knife lengthwise. Using wax paper or plastic wrap, place 1 piece of wax paper on top of your chicken and pound till about an inch thick. Salt and pepper both sides of chicken before dredging. Dredge each piece of chicken in Flour, then egg and lastly the breadcrumb mixture. Pre heat a large skillet and add your vegetable oil just covering the bottom of the skillet( you’re only browning each sides of the chicken before placing each piece in the oven to crisp up and finish cooking. Add you chicken to you skillet and brown on each side for about 3 minutes each ( only brown 2 pieces at a time). Once all 4 pieces are browned on both sides, place chicken on a rack to ensure all sides are cooked and crispy evenly and won’t get mushy on the bottom. Bake chicken for about 12 mins. Remove chicken, plate and set aside. In the same skillet add 2 of your chopped shallots and fry till golden brown. About 5 mins. Remove and drain on paper towel

Portobello mushroom sauce.
while chicken is finishing cooking in the oven. Grab another large skillet and add about 2 tablespoons butter and a few drizzles of EVOO. Add the remaining chopped shallot and garlic. Sautée for about 2 mins and then add your mushrooms ( DO NOT salt your mushrooms till they are pretty much cooked through because this will stop the browning process of the mushrooms) once mushrooms are browned, add 2 tablespoons of flour salt and pepper and stir. Let flour cook out about a min. Once flour is cooked out add beef stock and then stir in cream. Stir and cook about 1 min till sauce is nice and thick. Pour over Schnitzel add some fresh chopped parsley and your fried shallots for garnish and serve..

Cooking time: approx 25 mins

Serves: 4 peeps


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.