Kurze with Mushroom Sauce

Ingredients

• 4 chicken breasts 4 chicken breasts
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 8 ounces (225g) fresh mushrooms, sliced 8 ounces (225g) fresh mushrooms, sliced
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
3. 3.
   In three separate bowls, place the flour, beaten eggs, and breadcrumbs.
4. 4.
   Season the flour with salt, paprika, and black pepper.
5. 5.
   Dip each chicken breast into the flour, then the beaten eggs, and finally coat them in breadcrumbs, pressing gently to adhere.
6. 6.
   Heat the vegetable oil in a large skillet over medium heat.
7. 7.
   Fry the chicken cutlets until golden brown on both sides, about 3-4 minutes per side.
8. 8.
   Transfer the chicken cutlets to a baking dish and bake for 15-20 minutes, or until cooked through.
9. 9.
   In the same skillet, add the chopped onion and sliced mushrooms. Sauté until the mushrooms are tender and the onions are translucent.
10. 10.
    Pour in the chicken broth and simmer for 5 minutes.
11. 11.
    Stir in the heavy cream and continue to simmer for another 5 minutes, until the sauce thickens slightly.
12. 12.
    Season with salt and pepper to taste.
13. 13.
    Serve the chicken cutlets with the mushroom sauce, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts to an even thickness to ensure they cook evenly and remain tender.
• Fresh mushrooms — Clean the mushrooms with a damp cloth or paper towel to remove any dirt before slicing them.

Tips & Tricks

• For an extra crispy crust, you can double coat the chicken cutlets by dipping them in the beaten eggs and breadcrumbs twice.
• If you prefer a lighter version, you can use half-and-half instead of heavy cream in the mushroom sauce.
• Add a splash of white wine to the mushroom sauce for an extra layer of flavor.
• Serve the Kurze with a side of steamed vegetables for a complete and balanced meal.
• Leftover Kurze can be refrigerated and enjoyed the next day. Reheat it in the oven to maintain its crispy texture.

Serving advice

Serve the Kurze with a generous spoonful of mushroom sauce on top of each chicken cutlet. Garnish with fresh parsley for a pop of color. Pair it with mashed potatoes or buttered noodles to soak up the delicious sauce.

Presentation advice

Arrange the chicken cutlets on a platter and drizzle the mushroom sauce over them. Sprinkle some chopped parsley on top for an elegant touch. Serve with a side of mashed potatoes and steamed vegetables for a visually appealing presentation.