Ingredients (serves 4)

• 4 Chicken breast fillets, Halved
• 2 Eggs, beaten
• 2 1/2 cups Breadcrumbs
• 2 TBS Butter
• 4 Spring onions, chopped
• 1 clove Garlic, minced
• 400g Fresh mushrooms, sliced
• 4 TBS Butter
• 4 TBS Plain flour
• 450ml Beef stock
• 2 TBS Balsamic vinegar (to taste)
• 1/2 tsp Sugar
• 1/4 tsp Dried thyme
• 1/4 tsp Black pepper
• Salt to taste
• Olive oil

Method

1. Start by placing the halved fillets between 2 sheets of glad wrap and lightly pound with a rolling pin (or the likes) to flatten out until an even thickness
2. Dredge each schnitzel in egg and then bread crumb, making sure to press on to coat evenly. Set aside on a baking tray
3. Heat some oil over a medium heat, then cook the schnitzels in batches until the are all cooked through and nice and golden. Place onto a clean baking tray and place into oven to keep warm while making the gravy
4. To make the gravy: Melt 2 TBS butter in a pan over medium-high heat and fry the onions until soft. Add the garlic and cook another minute.
5. Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.
6. Add the remaining butter and melt. Add the flour, stir to combine and cook for about 2 minutes, stirring continually.
7. Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened
8. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste

Notes

If you want to make this gravy into a creamy version, just add a few TBS heavy cream at the last step!