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+ servings

Chicken Schnitzel With Mushroom Sauce, Roasted Butternut & Green Beans

Chicken Schnitzel With Mushroom Sauce, Roasted Butternut & Green Beans
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PREP TIME 20 mins
COOK TIME 15 mins
COURSE Main Course



For The Schnitzel

  • 640 gram Chicken breast

To Crumb

  • 4 gram Paprika
  • 2 gram Dried oregano
  • 100 gram Cake flour
  • 4 Eggs
  • 100 gram Breadcrumbs

For The Roasted Butternut

  • 300 gram Button mushrooms, sliced
  • 2 gram Fine salt
  • 2 gram Fine pepper
  • 12 gram Chopped garlic
  • 120 ml White wine
  • 240 ml Imitation cream
  • 32 gram Fine parmesan cheese
  • 4 gram Fresh thyme
  • 20 gram Cake flour
  • 1000 gram Butternut, cubed
  • 20 ml Olive oil

For Mushroom Sauce

  • 2 gram Ground cumin
  • 2 gram Fresh rosemary
  • 0.5 gram Chili flakes
  • 12 gram Treacle sugar
  • 2 gram Fine salt

For The Green Beans

  • 360 GRAM Green beans, top & tail
  • 20 ml Olive oil
  • 2 gram Fine salt
  • 2 gram Fine pepper


For The Schnitzel

  • Cut the chicken breast in half, through the length of the breast. Gently pound it flat with a mallet or rolling pin.
  • Combine paprika & flour in a bowl. Combine crumbs & mixed herbs in a separate bowl. Gently whisk eggs in a third bowl.
  • Dredge chicken breast in flour and shake off any excess flour. Then submerge the floured chicken breast in the eggs.
  • Remove the breast from the eggs and place in the breadcrumb mixture. Make sure to coat the chicken properly.
  • Shallow fry in oil until golden & continue cooking in oven until cooked through.

For The Mushroom Sauce

  • Heat oil & butter in a pan/pot over medium heat. Add mushrooms & cook until golden brown.
  • Add garlic, salt & pepper. Cook for 1 minute.
  • Add white wine & deglaze pan for 1 minute.
  • Add chicken stock, cream & parmesan cheese. Stir then reduce heat & leave to simmer. Stir occasionally & simmer for a few minutes until slightly thickened.
  • Stir through thyme & taste for seasoning. Serve separate.

For The Roasted Butternut

  • Place butternut in a bowl. Add the remaining ingredients & toss to coat.
  • Arrange on a baking tray, in a single layer, then roast in oven until cooked & caramelized.

For The Green Beans

  • Heat olive oil in a pan, add garlic & blanched green beans. Fry for a few minutes.
  • Add lemon juice and a splash of water. Cook until liquid has evaporated, season and serve.
Chefs Tips
The ‘Wet-Hand—Dry-Hand’ method makes crumbing anything so much easier. If you have ever crumbed something in the kitchen before you will be familiar with the batter build up on your hands if you dip a wet hand into flour and/or batter. To prevent this from happening, simply use your left hand for dipping into liquid (eggs) and your right hand for gouging in flour or covering with crumbs.
Nutritional Information
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