Homemade Schnitzel With Creamy Mushroom Sauce / Pinay in Netherlands

Pound the chicken breast to make it thin and even using a meat tenderizer or a rolling pin.

Prepare the breading station with flour, egg wash (seasoned with salt and pepper), and breadcrumbs.

Coat the chicken in flour, then dip it in the egg wash, and finally coat it in breadcrumbs, pressing slightly to ensure the breadcrumbs stick.

Let the breaded chicken rest for a few minutes to help the breadcrumbs adhere before frying.

Heat oil in a pan (using vegetable oil or olive oil) and add the chicken to fry until golden brown.

For the sauce, chop mushrooms and onions finely.

In a separate pan, melt 2 tablespoons of butter over low heat to avoid burning.

Add the chopped mushrooms and onions to the pan and sauté until soft.

Sprinkle in 1 tablespoon of flour and cook to remove the raw flour taste.

Gradually add 250 ml of chicken broth slowly to avoid lumps in the sauce.

Once the sauce thickens, season with pepper and add cream to your desired creaminess.

Equipment Needed

Spice Level:

Allergens