Chicken schnitzels with mushroom sauce

Ingredients:

• 2 chicken breasts with bone
• 3/4 cup wheat flour
• 2 beaten eggs category CO
• 1 tbsp. breadcrumbs
• Salt and ground black pepper to taste
• 1/4 tbsp. canola oil
• 2 tbsp (30 g) butter
• 1 pack (225 g) sliced ​​mushrooms
• 1 teaspoon chopped garlic
• 1 cup chicken broth
• 1 tbsp Worcestershire sauce
• 1/3 cup sour cream
• 1 tbsp chopped parsley for garnish

Preparation:

1. Remove the bone from the chicken breasts. Cut each breast in half lengthwise. Place the chicken pieces between pieces of plastic wrap and pound with a mallet or a small frying pan until 0.5 cm thick.
   
   Place pie pans in a shallow dish for breading. In one, add flour and a generous pinch of salt and pepper. In another, mix beaten eggs with 2 tablespoons of water. In a third, add breadcrumbs. Dredge the chicken pieces in the flour, then in the egg mixture, and then in the breadcrumbs.
2. Heat the oil in a large skillet over medium heat. When hot, add the chicken in a single layer and fry until golden brown and crispy, about 4 minutes per side. Transfer to brown paper towels to absorb excess fat and keep warm while you prepare the sauce.
3. Place the butter in another skillet and heat over medium heat. Once the butter has melted, add the mushrooms and season with salt and pepper. Cook until the mushrooms are golden brown, about 6 minutes.
   
   Add the garlic and cook for 30 seconds, then pour in the broth and simmer for 4 minutes, until the liquid has reduced to 1/3. Add the Worcestershire sauce, turn off the heat, and let cool for a minute, then stir in the sour cream. Serve the schnitzels with the sauce poured over them and sprinkled with parsley.