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Schnitzel with Mushroom Gravy
Schnitzel. Cutlets. Katsu. These some of the many names given to chicken breast that's breaded and fried until golden perfection. There are so many ways that it can be made or included in a dish. In a sandwich, with some pasta (delicious but sacrilegious), over rice or salad. You name it. Here, I go the more German route by serving it with mushroom gravy, but this recipe has some of my own personal touch added to it. The coating I use in this recipe is my favorite way to bread chicken–no matter the recipe, I'm breading my chicken in panko with toasted sesame seeds mixed in. The mushroom gravy is deeply savory, but the mustard contrasts the richness perfectly. Some cool, crisp and light sides are what bring it all together–an easy cucumber-dill salad and pickled red cabbage.
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