Goodfood & Chef: Chicken Breast Schnitzel
with Mushroom Ragu & Steamed Broccoli
Cooking time
30 minutes
Servings
2/4
Calories
730 /serving
Welcome to Goodfood & Chef! An opportunity for you to explore recipes with top Canadian talent, like Chuck Hughes, a familiar face from Montréal hotspot Garde Manger and from TV. You can’t say no to a hint of Worcestershire in the gravy on this crisped schnitzel—inspired by his new cookbook, Chuck’s Home Cooking—on sale Oct. 1.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 300g Broccoli florets
- 1 Garlic clove
- 1 Onion (or shallot)
- 225g Mushrooms
- 40g All-purpose flour
- 40g Panko
- 10ml Worcestershire sauce
- 12g Chicken demi-glace
Contains: Anchovies • Barley • Eggs • Milk • Sulphites • Wheat
You will need:
2 Large pans
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Strainer
Whisk
3 or 6 tbsp Butter
2 or 4 Eggs
Total Fat
33 g
Saturated Fat
14 g
Sodium
810 mg
Total Carb
54 g
Sugars
10 g
Protein
57 g
Fibre
7 g
Preparation
Prepare the chicken schnitzel
- Pat the chicken dry; cut lengthwise into the thickest part of the breast, without cutting all the way through.
- Place between 2 pieces of parchment paper; using a rolling pin, pound the chicken to a ½ inch thickness.
- Crack 2 eggs (double for 4 portions) in a small bowl and whisk until smooth.
- In a second small bowl, combine the flour and S&P.
- In a third small bowl, combine the panko and S&P.
- Working one at a time, coat the chicken in the flour (shaking off any excess), then in the egg, then in the panko (pressing to adhere).
Boil the broccoli
- Bring a medium pot of salted water to a boil.
- Add the broccoli and boil, 3 to 4 min., until softened.
- Drain and return to the pot. Add 1 tbsp butter (double for 4 portions) and a big pinch of salt; stir well.
Mise en place
- Mince the garlic.
- Halve, peel and small-dice the onion.
Make the mushroom ragu
- Thinly slice the mushrooms.
- In a large pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium.
- Add the onion and garlic. Sauté, 2 to 3 min., until the onions are translucent.
- Add the mushrooms and cook, stirring occasionally, 4 to 5 min., until softened; season with S&P.
- Add the Worcestershire sauce, demi-glace and ½ cup water (double for 4 portions). Cook, stirring often, 3 to 4 min., until slightly reduced.
- Add 1 tbsp butter (double for 4 portions); stir well.
Cook the chicken schnitzel
- In a second large pan, heat a thin layer of oil on medium-high.
- Add the chicken schnitzel* and cook, 3 to 4 min. per side, until browned and cooked through.
- Transfer to a paper towel-lined plate and season with S&P.
Plate your dish
- Divide the chicken schnitzel and broccoli between your plates.
- Top the chicken schnitzel with the mushroom ragu. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
