Step-by-Step Guide to Make Super Quick Homemade Chicken Schnitzel with a Creamy Mushroom Sauce

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken schnitzel with a creamy mushroom sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Chicken Schnitzel with a Creamy Mushroom Sauce is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Chicken Schnitzel with a Creamy Mushroom Sauce is something that I have loved my entire life. They are fine and they look wonderful.

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

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

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