A domestic classic in a more luxurious way: the result will amaze you
If you're looking for a lunch idea that will put something really special on the table, but doesn't require complicated ingredients to prepare, we have a great suggestion.
The speciality of the recipe lies mainly in the contrast of textures. The chicken is pleasantly crispy on the outside, but remains soft and juicy on the inside, while the mushrooms, garlic, cream, mustard and Parmesan create a sauce that goes perfectly with the fried meat. The dish goes especially well with mashed potatoes, which can be used for dipping in the sauce.
Although the dish looks much more luxurious on the plate than you would expect from a regular chicken steak, the preparation is not difficult. With a few basic ingredients, you can quickly prepare a lunch that is suitable for both a regular family meal and for days when you want to pamper your loved ones a little more.
Key ingredients and sequence of steps
To make the fried steaks, you need boneless, skinless chicken breasts, cut them into steaks, and season with salt and pepper. Prepare three bowls: pour flour into the first, whisked eggs into the second, and panko breadcrumbs into the third.
Coat the seasoned chicken steaks in flour, then in eggs and finally in breadcrumbs. Fry them in a hot pan with enough oil over medium heat. The cooking time should be about 4 to 5 minutes on each side, until the crust is a nice golden color. Once the meat is fried, place it on a paper towel to absorb excess fat, then pour the sauce over it.
Procedure for mushroom sauce with cream, garlic and mustard
To make the sauce, you need 360 g of mushrooms (you can use white or brown mushrooms), 2 tablespoons of butter, 2 cloves of garlic, 500 ml of cooking cream, Dijon mustard, soup stock and a little thyme.
First, fry the sliced and cleaned mushrooms in oil for 5 minutes to get some color. Add the butter and garlic, then the cream, mustard, stock and thyme. Cook for 2-3 minutes to thicken the sauce, then stir in 35 g of grated Parmesan, salt and pepper.
Pour the sauce over the meat just before serving to keep the panada crispy.
A crunchy bite for the perfect ending
It's hard to choose what I love most about this recipe - the crispiness of the chicken crust or the creamy mushroom sauce, which is almost as easy to eat as it is to spoon. But together they create a combination that is simple, yet feels a little more festive and luxurious.
Served with mashed potatoes and vegetables, it's a hearty, home-cooked meal that will please the whole family. Just make sure to pour the sauce over the steaks just before serving, as this will keep the breading nicely crispy. And it's this contrast that will make you want to make this recipe again.
