Chicken Schnitzel in Creamy Mushroom Sauce


4 Chicken breasts
3-4 eggs
4 tbsp milk
1 cup bread crumbs
1/4 pound bacon, sliced
1 cup mushrooms, sliced
1 garlic clove, chopped
4 tbsp oil
1 cup heavy cream
1 cup frozen peas
salt and pepper to taste
1 cup parsley, chopped


Dry meat and pound flat between 2 pieces of plastic wrap, around 1/4 inch thick.

In a large bowl, whisk together eggs and milk and season with salt and pepper. Coat each breast with egg and dip into bread crumbs.

Heat up 3 tbsp oil in a frying pan and fry meat on both sides until golden brown and cooked through. Set chicken aside when done.

Fry the bacon slices in 1 tbsp of oil until crispy. Add the garlic, mushrooms and peas and cook until browned while stirring often. Add 3 tbsp of water and simmer for a couple minutes. Season with salt and pepper, then add the cream and simmer sauce for an additional 10 minutes. Add parsley and mix with sauce, tasting and adjusting seasonings.

Serve with noodles and add sauce.

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