Chicken Schnitzel with Mushroom Sauce
An (adopted) Aussie classic, Chicken Schnitzel is my go-to order if I see it on a pub or RSL menu, and topped with an obscene amount of creamy mushroom sauce, I am seldom disappointed. For me, the mushroom sauce here is the star and I usually order 2 x serves of sauce per schnitzel just so I can be sure I have enough for my meal. When cooking this dish at home, it's worth putting in the extra time and effort to make your sauce really flavourful, then you can pour over as much as you like!
There are many ways to make mushroom sauce, the simplest being: frying off some mushrooms and garlic in a saucepan and stirring through some cream. This is fine and will get the job done, but for me, when I'm craving schnitzel and sauce, I want the real deal baby! #whereisthesauce The sauce in this recipe uses roasted chicken wings and the roasting tray in the same way you would make a good gravy, bringing the tray stove-top, and scraping all those lovely bits on the bottom to pack some chicken-y flavour punch. I always keep a bag of off cuts including odd chicken wings/necks in my freezer for the purpose of making sauce, so I pull from here but if you don't already do this, you can just buy 2 chicken wings from the butcher to make this sauce.
“Normally I'm a big advocate for chicken thighs over chicken breast, but for this recipe, breast is best. The quick cooking in the hot oil keeps the meat moist and prevents drying out. Alternatively, if you're trying to increase your iron intake, this recipe also works fantastically with veal schnitzel.”
We all know that a good pub schnitzel is best served with chips, but for my household, the creamy sauce and crumbed fried chicken is more than enough fat and carbs so I serve mine with steamed vegetables. Feel free to serve yours with chips or mashed potato!
Chicken Schnitzel with Mushroom Sauce an original recipe by Kimberley Kells
Preparation time: 10 minutes
Cooking time: 1 hour
Serves: 3 adults or 2 adults and 2 children with sides
2 Chicken Wings
1/2 an Onion, finely chopped
200g Mushrooms, thickly sliced
2 Cloves of Garlic, fined chopped
1 Cup of Port
500mL of Beef Stock
200mL of Cream
1 Tablespoon of Worcestershire Sauce
1 Tablespoon of Soy Sauce
2 Chicken Breasts, split lengthways so you have 4 thin breast fillets
1/2 Cup of Plain Flour
2 Eggs, whisked
1/2 Cup of Breadcrumbs
Enough oil to shallow fry (I like Rice Bran Oil, but vegetable or canola oil will work)
Step 1- Place the chicken wings into a roasting tray that can also be used on the stove, drizzle with oil and season with salt and pepper. Roast at 200c for about 15 minutes until golden brown, then turn and brown on the other side for about 15 minutes. Remove from the oven and place the roasting tray on the stove.
Step 2- Over medium heat, saute the onion and mushrooms in the roasting tray with the wings until soft. Add more oil/butter if you need to. Then add the garlic and saute for a minute or so.
Step 3- Deglaze the tray with the port, allow to bubble up and mostly evaporate (approx. 2 minutes).
Step 4- Pour in the beef stock, cream, Worcestershire sauce, soy sauce and a generous amount of pepper. Stir to combine (still with the chicken wings) and bring to the boil. Turn down to a strong simmer and allow to reduce until thick and saucy. Remove the wings, taste and season with more salt if necessary. Keep warm over low heat while you cook the schnitzel.
Step 5- Meanwhile prepare the schnitzel: tip the flour onto a plate or shallow dish, and repeat on a separate plate with the bread crumbs. Pour the whisked eggs into a shallow bowl.
Step 6- Season the breadcrumbs generously with salt and pepper.
Step 7- One by one, toss the chicken breast fillets in the flour, then coat in egg, then toss in the breadcrumbs, making sure to really press them in so they stick. Set aside and repeat until you have crumbed all the chicken.
Step 8- In a large pot or frying pan, bring about 1-2cm of oil to medium heat. The oil is ready when you can drop a pinch of breadcrumbs in and they turn golden in 30 seconds. Working in batches, shallow fry the schnitzels and drain on a rack or paper towel.
Step 9- Serve with mushroom sauce and with vegetables/salad of your choice.