Chicken Schnitzel with Creamy Mushroom Sauce

Ingredients

• 4 skinless chicken breasts
• 1/2 cup cake flour
• 2 eggs, beaten
• 2 cups breadcrumbs
• 3 tbsp cooking oil
• 250 g mushrooms, sliced
• 1 tbsp butter
• 2 cloves garlic, crushed
• 250 ml cream
• 1 tsp Dijon mustard
• salt and freshly ground black pepper to taste

Method

1. Place each chicken breast between sheets of baking paper and flatten to an even thickness.
2. Season the chicken with salt and pepper.
3. Coat each piece first in flour, then beaten egg, then breadcrumbs.
4. Heat the oil in a large frying pan and fry the schnitzels until golden and cooked through.
5. Remove and keep warm.
6. Melt the butter in the same pan and cook the mushrooms until golden.
7. Add the garlic and cook for 1 minute.
8. Add the cream and mustard and simmer until the sauce thickens slightly.
9. Season the sauce and spoon it over the schnitzels.
10. Serve with chips, mashed potatoes or vegetables.