Chicken Schnitzel with Mushroom Sauce
Chicken Schnitzel with Mushrooms Sauce
These are tasty, tender chicken pieces with special homemade cheesy mushroom sauce. I served it with our favorite bread knot and salad. Enjoy!
This heavenly taste sauce can be used on almost any of the other fries and burger recipes on this website.
2 large boneless skinless chicken breast
1 cups all purpose flour
2 eggs beaten
2 cups Panko bread crumbs
Vegetable oil for frying
1/2 tbs garlic powder
1/2 tbs onion powder
1/2 tbs paprika powder
salt and pepper
150g mushrooms, chopped
1/2 cup cheddar cheese
1 1/2 tablespoons butter
1/4 cup milk as needed
With a sharp knife slice chicken breasts lengthwise.
Sprinkle all seasoning on both sides of chicken before dredging.
Prepare 3 bowl and add flour egg and punko bread crumbs separately in each one. Coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
Heat oil in a deep fryer to 375 degrees F (190 degrees C).
In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
Mushroom sauce Instructions:
Melt the butter over medium-high heat in a pan. When slightly bubbling add the sliced mushrooms. When the mushrooms appear cooked and slightly golden. Pour the milk and cheese in the pan. Watch this carefully and stir often so it’s doesn’t stick or burn to the pan. When the cheese is melted then cover until ready to use. it’s a great finishing touch.