
Goodfood & Chef: Chicken Breast Schnitzel
with Mushroom Ragu & Steamed Broccoli
730 cals
30 mins
Description
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.
Contains:
Anchovies • Barley • Eggs • Milk • Soy • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
2 Canadian-raised chicken breasts (air chilled)
300g Broccoli florets
1 Garlic clove
1 Onion (or shallot)
225g Sliced mushrooms
40g All-purpose flour
40g Panko
10ml Worcestershire sauce
12g Chicken demi-glace
Nutrition
Total fat | 33g |
Saturated Fat | 14g |
Sodium | 810mg |
Total carbs | 54g |
Sugar | 9g |
Protein | 57g |
Fibres | 7g |
Recipe Instructions

- 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).
- Chicken thighs: Pat dry. Place between 2 pieces of parchment paper; using a rolling pin, pound the chicken to flatten.

- 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.

- Mince the garlic.
- Halve, peel and small-dice the onion.

- 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.

- 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.
- Chicken thighs: same instruction as above.

- Divide the chicken schnitzel and broccoli between your plates.
- Top the chicken schnitzel with the mushroom ragu. Bon appétit!