simple cooking recipe Chicken Schnitzel with a Creamy Mushroom Sauce with 19 ingredients and 10 stages of easy cooking, which is tasty delicious.
Without fail recipe ultimate Chicken Schnitzel with a Creamy Mushroom Sauce easy, yummy, practical.
Good Afternoon all, at this time you get present recipe Chicken Schnitzel with a Creamy Mushroom Sauce with 19 ingredients and 10 steps. Next this is how to cook, please observe carefully.
In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 19 ingredients and 10 stages of easy cooking Chicken Schnitzel with a Creamy Mushroom Sauce.
Ingredients for Chicken Schnitzel with a Creamy Mushroom Sauce
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Needed : For Chicken.
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Needed 1/2 pounds : boneless skinless chicken breasts, cut into 14 inch slices.
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Needed 2 : large eggs, beaten with 2 tablespoons wayer (egg wash).
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Prepare 1 cup : all purpose flour seasoned with 1 teaspoon salt and pepper.
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Needed 1/2 cup : grated romano cheese.
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Prepare 1/2 cup : italian seasoned bread crumbs.
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Prepare 2 tablespoon : olive oil.
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Needed 2 tablespoon : butter.
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Needed : For Sauce.
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Prepare 8 ounces : button mushrooms, sliced.
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Prepare 1 : shallot munced.
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Prepare 2 : garlic cloves minced.
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Needed 1 teaspoon : dijon mustard.
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Needed 1 teaspoon : worcestershire sauce.
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Prepare 1 teaspoon : fresh lemon juice.
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Prepare 1 teaspoon : hot sauce, such as franks red hot.
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Needed 1/2 cup : sour cream.
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Prepare 2 tablespoon : fresh chopped parsley.
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Needed 2 tablespoon : chopped fresh basil.
If all composition Chicken Schnitzel with a Creamy Mushroom Sauce it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.
Stages Cooking Chicken Schnitzel with a Creamy Mushroom Sauce
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Start by setting up a breading area for the chicken. Have the seasoned flour in one plate, beaten eggs in a bowl and then combine the romano cheese and bread crumbs in another plate.
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Heat the oil and butter in a large skillet. Dredge each chicken slice first in flour.
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Then dip in egg wash.
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Then finely dredge in crumb cheese mixture.
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Add to hot oil and cook until golden on both sides and chicken is just cooked through, about 4 minutes, remmove to warm plate.
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Into skillet chicken was cooked add mushroons, shallots and garlic. Cover to help mushrooms realease their liquid, then uncover and cook until liquid is gone. Add broth , worcestershire sauce, dijon mustard, lemon, sait and pepper to taste and hot sauce and reduce by 1/2.
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Add sour cream and heat until hot, add parsley and basil.
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Serve sauce on plate with chicken on top, pass any extra sauce for adding. Don't add to much sauce on the chicken at serving or it will soften the crust.
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