Chicken cutlet with mushroom sauce, roasted butternut and green beans


They are by far the tastiest and crispiest chicken cutlets ever.

How to get the perfect chicken cutlets

One of the reasons these chicken cutlets are the best is because they are juicy and tender. And a great way to do this is to dredge the cutlets in flour and paprika, egg, then breadcrumbs.

Dredging helps seal in any moisture from the meat inside. And so, it will prevent the cutlets from getting dry or hard during cooking.

Chef’s tip

For the best chicken cutlet, don’t forget to mash the breasts. When each piece is a different size, they will therefore cook at uneven rates. So if you don’t crush them, some pieces will cook faster than others. And then you will end up with the thinnest dried pieces, while the thicker ones may still be undercooked.

Complete with a mushroom sauce

This delicious mushroom sauce is very rich in flavor and perfect in texture. With ingredients like butter, garlic, white wine, and cream, what can go wrong?

Once the mushrooms and garlic are fried in butter, it’s time to deglaze the pan with white wine. This is where the sauce making process really begins. Once deglazed, add the chicken broth, cream and the delicious Parmesan. The cheese will definitely add to the richness of the sauce, so be aware of the amount of cheese added if you are sensitive to rich foods.

Chicken schnitzel with mushroom sauce, roasted butternut and green beans

With a light and crispy exterior, these chicken cutlets are simply stunning topped with mushroom sauce accompanied by some vegetables.

Preparation time: 15 minutes

Cooking time: 1 time

Total time: 1 time 15 minutes

Course: Lunch, Main course

Food: Global

Keyword: Butternut, Chicken, Green Beans, Mushroom

Servings: 1


  • 2 g Paprika
  • 1 g Oregano
  • 25 g Cake flour
  • 1 Egg
  • 25 g Breadcrumbs

For the mushroom sauce

  • 75 g Paris mushroom Cut into slices
  • 1 g Fine salt
  • 1 g Fine Pepper
  • 3 g Garlic Chopped
  • 30 ml White wine
  • 60 ml Cream
  • 8 g Parmesan cheese
  • 1 g Thyme
  • 5 g Cake flour

For the roasted butternut

  • 250 g Butternut Cubes
  • 5 ml Olive oil
  • 1 g Cumin powder
  • 1 g Rosemary
  • 0.125 g Chilli flakes
  • 3 g Molasses sugar
  • 1 g Fine salt

For the green beans

  • 90 g Green beans Top and tail
  • 5 ml Olive oil
  • 1 g Fine salt
  • 1 g Fine Pepper

For the escalope

  • Combine paprika and flour in a bowl. Combine crumbs and mixed herbs in a separate bowl.

  • Dip the chicken breast in the flour, then the egg, then dip it in the breadcrumbs. Make sure to coat the chicken well.

  • Fry in olive oil until golden brown. make sure your oil is boiling.

  • Continue cooking your cutlets in the oven at 180 ° Celsius until they are cooked through for about 20 minutes.

For the mushroom sauce

  • Heat oil and butter in a pan / pot over medium heat. Add the mushrooms and cook until golden brown.

  • Add the garlic, salt and pepper. Cook for 1 minute.

  • Add the white wine and deglaze the pan for 1 minute.

  • Add the chicken broth, cream and Parmesan. Stir then lower the heat and simmer. Stir occasionally.

  • Stir in the thyme and taste for seasoning. Serve on the side.

For the roasted butternut

  • Place the butternut in a bowl. Add remaining ingredients and toss to coat.

  • Arrange on a baking sheet, in a single layer, then roast in the oven at 180 ° Celsius for 20-30 minutes until cooked and caramelized.

For the green beans

  • Heat the olive oil in a pan, add the garlic and the blanched green beans. Fry for a few minutes.

  • Add the lemon juice and seasonings. Cook until the liquid has evaporated.

RELATED: How to Make: Baked Chicken Schnitzel with Avocado


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