Crispy chicken schnitzel with miso & mushroom sauce
vegetable oilfor frying
Ingredients · Servings 6
- vegetable oil for frying
- mashed potato to serve
- 60g salted butter
- 1 shallot finely chopped
- 30g dried porcini mushrooms
- 1 tbsp light soy sauce
- 1 tsp white miso paste
- 150g baby portobello mushrooms roughly chopped
- 150g chestnut mushrooms roughly chopped
- 150g shiitake mushrooms torn
- 2 garlic cloves grated
- 30g plain flour
- 125ml double cream
- ½ lemon juiced
- 15g chives, finely chopped
- 3 large chicken breasts
- 4 tbsp mayonnaise
- 80g panko breadcrumbs
Method · 1 h 25 min
- Start by making the sauce. Melt half the butter in a large pan over a medium heat and continue to cook, stirring with a spatula to keep it from burning, until lightly golden and smelling biscuity. Stir in the shallots and cook for 3-4 mins over a medium-low heat until soft and lightly golden. Remove to a plate, then wipe the pan out and return it to the heat.
- Meanwhile, put the dried porcini, soy and miso in a large heatproof jug. Pour over 450ml boiling water and stir well. Leave to soak for 15 mins, then use a slotted spoon to remove the porcini to a board, reserving the liquid. Roughly chop the rehydrated porcini. Set aside.
- Put all the fresh mushrooms in the pan over a medium heat. Season with a large pinch of salt, stir, then cover with the lid and cook for 5-6 mins, shaking the pan halfway through, until the mushrooms have started to release their water. Cover and continue to cook for 12 mins, shaking halfway through again, until all their water has been released. Cook for 4-5 mins more, stirring well, until the water has evaporated and the mushrooms have darkened and are browning and reduced in size. Stir in the remaining butter, the garlic, cooked shallots and chopped porcini, seasoning well with black pepper. Cook for 3-4 mins until aromatic.
- Scatter in the flour, stirring well to coat, then add the reserved porcini soaking liquid, a little at a time, stirring until you have a sauce. Pour in the cream and bring to a gentle simmer, and cook for 3-4 mins until thickened and creamy. If the sauce is too thick, loosen it with a splash of water. Stir in the lemon juice and most of the chives.
- For the chicken, slice each breast in half through the middle horizontally using a sharp knife to create six fillets. Put each one under a sheet of baking parchment and bash out to an even 3mm thickness using a rolling pin – you may just need to bash the thicker end slightly more so they’re even.
- Brush both sides of the fillets with the mayo and season with a little salt, then dunk into the panko, ensuring they’re well coated.
- Heat 75-80ml vegetable oil in a large frying pan over a medium heat and, once shimmering, carefully lower in the breaded chicken fillets and fry for 3-4 mins on each side until deeply golden, spooning the hot oil over any pale patches to crisp them up (do this carefully in the direction opposite to you so you’re not splashed with the hot oil). Transfer the chicken to a wire rack to drain and season with a small pinch of salt.
- To serve, spread some mashed potatoes over a big serving platter, then top with the crispy chicken. Reheat the sauce and spoon it over, then top with the remaining chives. Or, plate it up individually.
For the sauce
For the chicken
- kcal502
- fat35g
- saturates13g
- carbs17g
- sugars3g
- fibre3g
- protein28g
- salt1.03g
