Pairs well with Crispy Chicken Schnitzel with Mushroom Gravy
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Crispy Chicken Schnitzel with Mushroom Gravy
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A celebratory crispy chicken schnitzel served with a rich mushroom gravy, perfect for any holiday.
00:20:00 total
Serves 2
medium
Meat Main Course
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Ingredients
- chicken breast - 2 pieces (thinly pounded)
- oyster mushrooms - watch the video to see (clusters)
- duck fat - 2 tablespoons (for gravy)
- red miso - 1 tablespoon (for butter mixture)
- butter - 1/4 cup (softened)
- smoked paprika - 1 teaspoon (to taste)
- cayenne pepper - 1/4 teaspoon (to taste)
- shallot - 1/2 small (finely minced)
- garlic - 1 clove (grated)
- all-purpose flour - 2 tablespoons + watch the video to see (for gravy and coating)
- whole milk - 1.5 cups (for gravy)
- kosher salt - watch the video to see (to taste)
- black pepper - watch the video to see (freshly ground, to taste)
- soy sauce - 1 teaspoon (for seasoning)
- Dijon mustard - 1 teaspoon (for seasoning)
- pretzels - 1/3 cup (crushed for breading)
- corn flakes - 1/3 cup (crushed for breading)
- potato chips - 1/3 cup (crushed for breading)
- popcorn oil - watch the video to see (for frying)
- light olive oil - watch the video to see (for frying)
- fresh herbs - watch the video to see (for garnish, such as tarragon)
Instructions
- Prepare Miso Butter: Mash together softened butter and red miso, add ground pepper, smoked paprika, and cayenne pepper until smooth.
- Roast Mushrooms: Coat oyster mushrooms with miso butter and roast at 375°F for about 25 minutes until golden brown.
- Make Gravy: In a pan, heat duck fat and miso butter until foaming, add minced shallot, sauté, then add grated garlic and flour. Cook for 1 minute.
- Add Milk to Gravy: Slowly stream in whole milk, whisking until smooth. Add chopped mushrooms, season with salt, pepper, soy sauce, and Dijon mustard.
- Prepare Chicken: Pound chicken breasts thin, coat in flour, beaten egg, and then in a mixture of crushed pretzels, corn flakes, and potato chips.
- Fry Chicken: Heat a mixture of popcorn oil and light olive oil, fry chicken cutlets at 350°F for a few minutes on each side until golden brown.
- Serve: Drain fried chicken on a wire rack, generously sauce with mushroom gravy, and garnish with fresh herbs.
