Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken schnitzel with a creamy mushroom sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Chicken Schnitzel with a Creamy Mushroom Sauce is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Chicken Schnitzel with a Creamy Mushroom Sauce is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook chicken schnitzel with a creamy mushroom sauce using 19 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Chicken Schnitzel with a Creamy Mushroom Sauce:

1. Prepare For Chicken
2. Get boneless skinless chicken breasts, cut into 14 inch slices
3. Take large eggs, beaten with 2 tablespoons wayer (egg wash)
4. Take all purpose flour seasoned with 1 teaspoon salt and pepper
5. Make ready grated romano cheese
6. Prepare italian seasoned bread crumbs
7. Take olive oil
8. Make ready butter
9. Make ready For Sauce
10. Get button mushrooms, sliced
11. Get shallot munced
12. Take garlic cloves minced
13. Get dijon mustard
14. Make ready worcestershire sauce
15. Get fresh lemon juice
16. Take hot sauce, such as franks red hot
17. Prepare sour cream
18. Make ready fresh chopped parsley
19. Take chopped fresh basil

Instructions to make Chicken Schnitzel with a Creamy Mushroom Sauce:

1. 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
2. Heat the oil and butter in a large skillet. Dredge each chicken slice first in flour
3. Then dip in egg wash
4. Then finely dredge in crumb cheese mixture
5. Add to hot oil and cook until golden on both sides and chicken is just cooked through, about 4 minutes, remmove to warm plate
6. 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
9. Add sour cream and heat until hot, add parsley and basil
10. 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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