Chicken Schnitzel with Mushroom sauce

1. Chicken Schnitzel with Mushroom sauce Write this recipe in your notebook

2. Lab duties • Person 1 dishes • Person 2 mushroom sauce • Person 3 measure ingredients for schnitzel • Person 4 chicken

3. Ingredients • 1 chicken breast (cut in half horizontally) Flour mixture • ½ c. flour (all purpose) • 1 t. salt • 1 t black pepper • 1 t. garlic powder • 1 t. onion powder • ½ t. paprika Egg wash • 2 large eggs Breading • 4 sprigs Italian parsley (chopped) • 1/2 c. plain bread crumbs

4. Directions • Use three separate containers, such as plates, for the: • Flour mixture: Mix thoroughly. • Egg wash: Whisk the eggs • Breading: Chop parsley and mix with the breadcrumbs • Take each piece of chicken and dredge in the flour. • Place the chicken in the egg-wash and cover completely. • Roll the chicken in the bread crumbs and cover completely. • Extra Flour and breading will go into the garbage. • Fry in ¼ C. oil in electric fry pan(250 degree) for 3-5 minutes on each side. Chicken should be golden brown. The internal temp 165 degrees which is the recommended temperature to cook poultry.

5. Mushroom sauce ingredients • 1 T Butter • 4 oz fresh sliced mushrooms • Kosher salt, to taste • Black pepper, to taste • ½ t fresh garlic, chopped • ½ C chicken broth • ½ T Worcestershire sauce • 3 T sour cream • Measure each of these into separate containers. They are added at different times

6. Mushroom sauce directions • In another skillet over medium heat, add the butter. When it is melted, add mushrooms and season them with salt and pepper. • Cook until they are browned, about 6 minutes. • Add the garlic and cook for 30 seconds • Add the broth and simmer for 4 minutes and reduce by one third. • Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream.