ingredients.

  • (1) lb chicken breast, pounded to ¼-inch thick
  • (¾) cup flour, divided
  • (1) cup panko breadcrumbs
  • (¼) cup parmesan cheese
  • (2) eggs
  • (½) lb mushrooms (I used cremini mushrooms)
  • (4) tbsp butter, unsalted
  • (1) yellow onion, diced
  • (2) garlic cloves, minced
  • (2) cups chicken broth
  • (1) lemon, juiced
  • (¼) cup oil (vegetable or canola)
  • salt & pepper

directions.

  1. Set up breading station in three separate bowls: ½ cup of flour, eggs and panko/parmesan mixture
  2. Season chicken breasts with salt and pepper
  3. Dredge chicken in flour and shake off the excess
  4. Dip into egg until fully coated
  5. Coat completely in panko/parmesan mixture, set chicken breasts aside
  6. Heat a large sauce pan over medium-high heat — add 3 tablespoons of butter
  7. Add onion, garlic and mushrooms to melted butter and cook for about 3 minutes, until onions start to soften and turn translucent
  8. Add 2 tablespoons of flour to pan and stir well, cook for 1 minute
  9. Add chicken broth and lemon juice to pan and stir well
  10. Bring sauce to a boil, then turn heat to low and allow to simmer until thickened (if sauce needs more thickening, combine remaining 2 tablespoons of flour to cold water until dissolved, then add to sauce to thicken)
  11. While sauce is finishing, heat a large skillet with oil over medium-high heat
  12. Add the chicken to the heated oil (you should hear a sizzle when the chicken enters the pan, if not, give the oil another minute to heat through)
  13. Cook chicken 3 minutes per side, until each side is golden brown and crispy
  14. Transfer cooked chicken to a plate lined with paper towel and sprinkle with a pinch of salt
  15. Add remaining tablespoon of butter to sauce until melted
  16. To plate: add the mushroom-lemon sauce to the plate first, then place chicken schnitzel on top (this helps keep the chicken crispy so it doesn’t get soggy from begin covered in sauce) and serve with a lemon wedge

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Chicken Schnitzel