Baked Chicken Schnitzel with Dry White Wine and Porcini Mushroom Sauce

So my chef friend Yasmine (who also gives me the best makeup tips) decided to treat me to another masterpiece of hers, this time a non-vegetarian one.

First, we went out shopping for the ingredients for the recipe and we came back with the following: cognac, dry white wine,  creme fraiche, shallots, porcini mushrooms and corn flakes crumbs. Of course, Yasmine was the maestro and I just monitored and inhaled the beautiful smells!


For the sauce:

– 3 shallots, finely chopped
– 1 Tbsp butter
– 1 Tbsp olive oil
– 2 Tbsp cognac
– 1/2 cup of Riesling dry white wine
– 2 Tbsp creme fraiche
– Freshly ground black pepper and salt to taste
– 2 cups of fresh porcini mushrooms, sliced
– Fresh parsley for garnish (optional)

For the chicken:

– 2 full boneless chicken breasts
– 2 eggs whisked well
– 1/2 cup flour
– Corn flakes crumbs


1. Melt the butter and oil in a deep saucepan over medium heat and then fry the onions until translucent.

2. Add the cognac, wait for a minute or so, and then add the white wine. Let the liquid mixture boil and then simmer for 15 minutes.

3. In another pan over low heat, place the sliced mushrooms and cover. The heat will have the mushroom ooze their liquid.

4. Once the mushrooms have cooked, add them to the liquid simmering sauce and then add the creme fraiche.

5. Add the salt and pepper according to taste and then turn off the heat. Garnish with parsley.

6. Preheat the oven to 350F.

7. Cut the chicken breasts into two (so you get four breasts) and lightly pound them before rubbing them with salt.

8. Prepare three deep plates of whipped eggs, flour and corn flakes crumbs and then dip each chicken  breast first in the eggs then the flour and lastly the crumbs.

9. Place the chicken on a baking tray and bake in the oven on each side for 15 to 20 minutes.

10. Serve the chicken schnitzel with the sauce on top and pair with a fresh green salad, we chose arugula salad with garlic infused olive oil.


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