Crispy Chicken Schnitzel with a creamy Mushroom sauce | Chicken Schnitzel recipe | Mushroom sauce

Prepare the chicken breasts by seasoning them with salt and pepper.

Coat the chicken breasts in flour, then dip them in beaten eggs, and finally coat with bread crumbs.

Heat canola oil in a frying pan over medium heat.

Fry the coated chicken breasts until golden and crispy on both sides.

For the mushroom sauce, heat canola oil in a separate pan.

Sauté chopped onion until translucent.

Add sliced white button mushrooms and minced garlic, cooking until softened.

Dissolve the chicken bouillon cube in the mixture, then add dried thyme and parsley.

Stir in flour to thicken the sauce, then gradually add milk, stirring until smooth and creamy.

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