Chicken schnitzels with mushroom sauce – a detailed recipe cooking. 
Time: 35 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 chicken breasts with bone
- 3/4 Art. wheat flour
- 2 beaten eggs of category CO
- 1 tbsp. breadcrumbs
- Salt and ground black pepper to taste
- 1/4 Art. canola oil
- 2 tbsp. l (30 gr.) Butter
- 1 pack (225 gr.) Sliced mushrooms
- 1 tsp chopped garlic
- 1 tbsp. chicken broth
- 1 tbsp. l Worcester sauce
- 1/3 Art. sour cream
- 1 tbsp. l chopped parsley for decoration
Recipes with similar ingredients: chicken breasts, mushrooms, eggs, sour cream, flour, breadcrumbs, Worcestershire sauce, garlic, parsley
Recipe preparation:
- Remove the bone from the chicken breasts. Cut each breast in half lengthwise. Put chicken slices between pieces of cling film and beat with a hammer or small frying pan to a thickness of 0.5 cm. shallow dish set breadcrumbs. In one pour flour and add a large pinch of salt and pepper to another mix beaten eggs with 2 tbsp. l pour water in the third breadcrumbs. Roll pieces of chicken in flour, then in egg mixture, then in breadcrumbs.
- In a large skillet over medium heat, heat oil. When is it to heat, put the chicken in one layer and fry until golden brown crisp, about 4 min. with each side. Transfer to brown wrapping paper to absorb excess fat and keep warm while cooking the sauce.
- Put butter in another pan and place it on medium fire. When the butter melts, add the mushrooms, salt and pepper. Cook until mushrooms are browned, about 6 minutes. Add garlic and cook for 30 seconds, then pour in the broth and simmer 4 min., so that the liquid is boiled up to 1/3. Add Worcester Sauce, turn off the heat and let cool for a minute, and then add sour cream. Serve schnitzels by pouring sauce on top and sprinkling parsley.
