Cheat's schnitzel with rosé sauce
Prep time: 25 mins Total time: 
Cheat's schnitzel with rosé sauce
Prep time: 25 mins Total time: 
Chelsie Collins
Chelsie Collins
Ingredients
- 2 skinless chicken breasts
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, smashed in half with the skin on
- 2 sprigs lemon thyme, plus 1 tsp picked leaves
- 150g button chestnut mushrooms, sliced
- 200ml rosé wine
- 150ml double cream
- juice of 1⁄4 lemon, plus wedges to serve
- 60g fresh breadcrumbs, from any leftover crustless stale bread
Step by step
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Lay the chicken breasts between 2 pieces of clingfilm, and bash with a rolling pin until no more than 1cm thick.
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Heat 1 tablespoon of the olive oil in a small frying pan. Add the onion and cook over a low heat for about 10 minutes until softened. Add the garlic and thyme sprigs, stirring for a minute.
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Turn up the heat and add the mushrooms. Get them nice and brown, cooking for a few minutes. Pour in the rosé wine and let it bubble away until reduced to a glaze consistency. Add the double cream, plenty of seasoning and bubble over a low heat until ready to serve. Just before serving, remove the thyme sprigs and garlic clove, then squeeze in the lemon juice.
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Meanwhile, add the remaining oil to a large frying pan over a medium high heat. Season the chicken on both sides and put in the pan. Cook for 4-5 minutes on each side until a golden crust has formed and the chicken is cooked all the way through. Transfer to a plate to rest.
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While the chicken is resting, add the crumbs to the oil and the juices left in the pan and cook over a high heat, stirring continually, until golden brown, then add the thyme leaves.
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Serve the schnitzels with the dressed salad, the toasted crumbs sprinkled over, lots of the creamy sauce, and lemon wedges.
