Goodfood chef chicken breast schnitzel - Extra large standard

Goodfood & Chef: Chicken Breast Schnitzel

with Mushroom Ragu & Steamed Broccoli

730 cals

30 mins

Pre-chopped

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

Goodfood & Chef: Chicken Breast Schnitzel - Step #1 Prepare the chicken schnitzel
Step 1: 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).

  • Chicken thighs: Pat dry. Place between 2 pieces of parchment paper; using a rolling pin, pound the chicken to flatten.
Goodfood & Chef: Chicken Breast Schnitzel - Step #2 Boil the broccoli
Step 2: 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.
Goodfood & Chef: Chicken Breast Schnitzel - Step #3 Mise en place
Step 3: Mise en place
  • Mince the garlic.
  • Halve, peel and small-dice the onion.
Goodfood & Chef: Chicken Breast Schnitzel - Step #4 Make the mushroom ragu
Step 4: Make the mushroom ragu
  • 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.
Goodfood & Chef: Chicken Breast Schnitzel - Step #5 Cook the chicken schnitzel
Step 5: 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.

  • Chicken thighs: same instruction as above.
Goodfood & Chef: Chicken Breast Schnitzel - Step #6 Plate your dish
Step 6: Plate your dish
  • Divide the chicken schnitzel and broccoli between your plates.
  • Top the chicken schnitzel with the mushroom ragu. Bon appétit!