Chicken Schnitzel with Mushroom-Peppercorn Sauce
An easy chicken schnitzel recipe with a delicious non-dairy mushroom and peppercorn sauce.
Servings: 3
Ingredients
- 3 chicken fillets pounded flat
- black pepper finely crushed
- white pepper powder
- salt
- mustard seeds finely crushed
- 3 tbsp flour
- 2 eggs beaten
- 3 tbsp breadcrumbs
- vegetable oil for frying
- 2 tbsp coconut oil
- 1 medium onion chopped
- 1 clove garlic chopped
- oyster mushrooms dried or fresh
- black, red or white peppercorns lightly crushed
- 300 ml coconut milk
- 200 ml stock vegetable, chicken or beef
Instructions
- Season chicken with black pepper, white pepper and mustard seeds.
- Add salt to eggs. Also season flour with white pepper and salt.
- Dredge chicken in flour then eggs and then breadcrumbs.
- Fry chicken in vegetable oil for about 2-3 minutes per side until golden brown.
- For the mushroom sauce, sweat off onions and garlic in coconut oil in a pan.
- Add mushrooms to the pan and then add the stock.
- Add coconut milk, salt, and peppercorns and let the sauce simmer.
- Cook until the sauce has reduced.
- Serve chicken schnitzel with sauce.
Video
Notes
- When dredging your chicken fillets in the flour, make sure that your fingers are touching as little of the fillets as possible so that they get a good even coating of flour. The same applies to the eggs and the breadcrumbs. If you find it easier to use a fork then you can do that.
- Chicken schnitzels don't take long to cook especially when compared to other chicken parts like breast, thighs or wings as they are very flat. Keep a close watch on the cooking time as well as the browning of the breadcrumbs.
- It is important that your oil is hot before you fry your schnitzel. If not, your schnitzel will be soggy and the breadcrumbs may not stay on your schnitzel.