Boscaiola Chicken Schnitzel

It’s like your classic mushroom sauce… just a deluxe upgrade.

Creamy, garlicky, loaded with bacon, a hit of white wine—this one always walked out the door when it was on the menu.

Ingredients

Schnitzel (serves 2)

• 2 chicken breasts, butterflied and tenderised

• ½ cup plain flour

• ½ cup milk

• 1 egg

• ½ cup fine breadcrumbs

• ½ cup panko breadcrumbs

• Salt & pepper

• Oil for frying

Boscaiola Sauce

• 2 garlic cloves, minced

• ½ eschallot, finely diced

• 1 spring onion, finely chopped

• 2 large portobello mushrooms, sliced

• 1 tsp seeded mustard

• ½ cup thickened cream

• ¼ cup white wine

• ~50g prosciutto, sliced

• Small handful parsley, chopped

• Butter knob

• Grated pecorino, to finish

To Serve

• Chips (air fryer or deep fried)

Method

1. Prep the schnitzel

Season chicken well.
Set up crumbing station:

• Flour

• Egg + milk (whisked)

• Breadcrumb + panko mix

Coat chicken → flour → egg mix → crumbs. Press firmly.

2. Cook the schnitzel

Heat oil in a pan over medium heat.
Cook schnitzels for 3–4 mins per side until golden and cooked through.
Rest on a rack (keeps them crispy).

3. Make the boscaiola sauce

In a pan with olive oil:

• Sweat eschallot & spring onion

• Add garlic

• Add prosciutto, cook until slightly crisp

• Add mushrooms → cook until coloured

Deglaze with white wine → cook off.

Add:

• Butter + mustard

• Cream

Simmer 4–5 mins until thickened.
Season with salt, pepper, parsley.

4. Bring it together

Plate schnitzels, spoon over sauce.
Finish with grated pecorino.

Serve with hot chips.