chicken schnitzel with mushroom apple gravy
This German recipe has a slightly sweet apple taste with the mushrooms.
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yield
2 -4
prep time
1 Hr
cook time
30 Min
method
Stove Top
Ingredients For chicken schnitzel with mushroom apple gravy
- FOR THE CHICKEN
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3chicken breasts halves, cut in half length wise
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1 cflour
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2 1/2 Tbspwater
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2 lgeggs
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salt and pepper to taste
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1 citalian seasoned bread crumbs
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1 Tbsppaprika
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oil for frying
- FOR MUSHROOM APPLE GRAVY
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2 Tbspminced garlic
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1 1/2 cchicken stock
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1/4 cflour
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4 Tbspbutter divided
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16 ozfresh portabella mushrooms sliced (or any others you have)
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1 smwhite onion diced
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1/2 capple juice
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2 Tbspolive oil
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2 tspthyme
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1 tspdijon mustard
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salt and pepper to taste
- FOR THE PASTA
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wide egg noodles
How To Make chicken schnitzel with mushroom apple gravy
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1Heat oven to 250 degrees.
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2In a large, shallow bowl add the flour, and season with a generous pinch of salt and pepper. In a separate bowl, whisk eggs together with 2 tablespoons water. In third bowl, combine bread crumbs and smoked paprika.
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3Season both sides of the chicken with salt and pepper.
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4Dredge the chicken in flour, shaking off any excess. Dip the chicken into eggs and then into the bread crumbs, shaking off excess. Place on a clean plate. Repeat with the remaining chicken pieces.
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5Heat a thin layer of oil (enough to cover the chicken half way) to medium heat, in a large pan.
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6Cook the chicken for 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken to oven-safe platter, and place in heated oven while you prepare the pan sauce.
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7Drain loose oil from pan chicken was cooked in and place back on stove.
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8For the gravy, heat 2 tablespoons of butter and 2 tablespoons olive oil in the pan over medium-low heat.
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9After the butter is melted, add the onions, and cook for 4-6 minutes, or until the onions start to soften. Add the mushrooms, and season with a pinch of salt and pepper, and cook until mushrooms are reduced and their liquid is released.
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10Add garlic and cook for 1 additional minute. Stir in flour and cook for another minute.
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11Add the apple juice, chicken stock, thyme and Dijon mustard. Whisk until smooth. Bring to a boil, stirring continuously while scraping any bits from the bottom of the pan. Reduce to a simmer and allow to simmer for 10 minutes, or until reduced to desired consistency.
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12Remove the gravy from heat. Stir in the remaining 2 tablespoons butter. Season with salt and pepper to taste. Serve gravy with warm chicken pieces over wide egg noodles.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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