Chicken schnitzel with mushroom sauce

Chicken schnitzel with mushroom sauce

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  • 700 g Woolworths chicken schnitzels
  • 250 g brown mushrooms, some halved, others left whole
  • 100 g portobellini mushrooms, sliced
  • 2 T olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 t thyme
  • 1 cup cream
  • Sea salt and freshly ground black pepper

Cooking Instructions

Preheat the oven to 200°C. Bake the schnitzels for 20 minutes until golden and crisp.

To make the mushroom sauce, fry the mushrooms in 1 T olive oil over a high heat until golden brown, about 5 minutes. Remove from the pan and reduce the heat.

In the same pan, soften the onion in the remaining olive oil. Add the garlic, thyme, cream and mushrooms. Simmer for 10 minutes, then season.

Serve warm with the schnitzels garnished with microherbs.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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