Chicken Schnitzel with Creamy Leek Mushroom Sauce
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Chicken Schnitzel with Creamy Leek Mushroom Sauce
Recipe by Brent Draper
Serves: 2
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
2 Coles chicken breasts
1 cup plain flour
2 cups panko breadcrumbs
5–6 brown mushrooms, sliced
1 leek (white part only), sliced
½ brown onion, finely diced
½ cup white wine
½ cup thickened cream
½ cup chicken stock
2 eggs, whisked
2 tbs chives, chopped
Vegetable oil, for frying
1 lemon, cut into wedges
Coles salt and pepper
Method
Slice each chicken breast horizontally, stopping halfway through. Open the chicken breast like a book and flatten it gently with a rolling pin. Prepare a breading station with separate bowls for flour, whisked eggs, and panko breadcrumbs. Coat the chicken in flour, then eggs, and finally breadcrumbs. Set aside on a plate. Heat 2 cm of vegetable oil in a frying pan to 170°C. Fry the chicken schnitzels until golden brown and cooked through. Drain on paper towels.
Meanwhile, heat a medium pan over medium heat. Add a drizzle of extra virgin olive oil, followed by the mushrooms, onion, and leek. Sauté for 5–7 minutes until softened. Deglaze the pan with white wine and reduce by a quarter. Stir in chicken stock and reduce by another quarter. Add thickened cream, season with salt and pepper, and let the sauce thicken.
Place the schnitzels on plates and spoon the creamy leek and mushroom sauce generously over the top. Garnish with chopped chives and serve with lemon wedges on the side.
Enjoy your crispy schnitzels with the rich and creamy sauce!
