Chicken Schnitzel w/Flavorful Mushroom Sauce

I LOVE Veal Schnitzel, but with veal prices on the rise I find a frugal alternative in Chicken Breasts. I typically purchase Boneless Skinless Chicken Breasts on sale for $1.99/Lb and under if lucky!

A great tip I picked up from Chef John over at All Recipes.com is to

 place the flour in a sifter/fine mesh strainer  

in place of using up a large amount of  flour when dredging the flattened breasts in. This way the flour doesn't get contaminated by the raw chicken and you waste a large amount of flour.

Pic credit

Plus I season the chicken breasts, the panko bread crumbs, and the eggs...each step has flavor and seasoning which equal to a flavorful crispy chicken even the kids will each up!!!

Chicken Schnitzel w/ Mushroom sauce

2 large eggs
1 clove garlic, minced
1/2 teaspoon  parsley + extra for garnish
coarse kosher salt
fresh cracked ground pepper
1 cup panko bread crumbs
1/2 cup grated Parmesan Reggiano cheese
4 (6 ounce) chicken boneless chicken breasts, pounded to an even 1/4 inch thickness
4 tablespoons olive oil

Mushroom Sauce:

8 oz button Mushrooms, wiped clean w/damp kitchen towel

1/4 cup dry white wine
1/2 cup chicken stock

1. Flatten chicken breasts between 2 sheets of plastic wrap with a rolling pin to 1/4" thickness
2. Season each chicken breast with s & p both sides
3. Scoop Flour into a fine mesh strainer 
4. Place Panko Bread crumbs in a shallow dish/pie pan w/parsley, s & p.
5. Beat Eggs and add Parmigiano Reggiano Cheese, minced garlic, s & p and place in a shallow dish/pie pan
6. Place seasoned chicken breasts on a large plate and sift flour w/mesh strainer to coat all sides, use tongs and dip in egg and then dredge in seasoned bread crumbs
7. Heat a large skillet over med heat, add enough oil to coat bottom of pan
8. When oil is hot enough add chicken breasts and cook about 4 min each side until cooked through
9. Place cooked chicken breasts on a cookie sheet & place in a low temp oven to keep chicken warm while you cook other breasts and make sauce

Mushroom Sauce

1. Cook sliced Mushrooms in remaining oil and set aside keeping warm
2. Remove extra oil with paper towels, leaving the crispy bits on bottom of pan
3. Add stock and deglaze pan, removed tasty bits off of bottom of pan with wooden spoon
4. Add wine, cooked mushrooms and season to taste.
5. Reduce sauce to 1/3 and slightly thickened.

Just before serving squeeze each cutlet w/lemon wedge and 

serve with mushroom sauce sprinkled with parsley & lemon wedge on side.