Herb and garlic schnitzel with mushroom sauce

Cooking Meat Herb and garlic schnitzel with mushroom sauce

A few shortcut ingredients speed up the cook time of this recipe, making it perfect for a midweek dinner.

Lables: Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 220C or 200C (fan-forced). Heat the schnitzels following packet directions. Meanwhile, reserve 1 teaspoon of the oil. Heat the remaining oil in a medium frying pan over high heat. Cook the mushroom and thyme, stirring, for 5 mins or until browned. Season. Add the cream and simmer for 2 mins or until thickened.
  2. While the schnitzels are cooking, steam the baby broccoli over a saucepan of boiling water for 2 mins or until just tender. Toss with the reserved oil and season.
  3. Slice the chicken and divide among plates. Drizzle over the mushroom sauce and serve with the baby broccoli.

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600g packet Coles RSPCA Approved Chicken Breast Schnitzels Herb and Garlic
2 tbsp olive oil
400g mixed mushrooms , sliced
1 tbsp chopped thyme leaves
1/3 cup thickened cream
2 bunches baby broccoli, trimmed

Adv

Autors
Preparation time
5
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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