Chicken schnitzel, asparagus & morels in a lemon cream sauce

From the kitchen of Veronica MacDougall


  • 1/4 cup grape seed oil
  • 1 egg
  • 1 tablespoon water
  • 1 cup panko bread crumbs
  • Italian seasoning
  • Salt
  • 3 chicken breasts, sliced lengthwise to make 6 filets
  • 1 tablespoon unsalted butter
  • 1 cup morel mushrooms, sliced in half lengthwise
  • 1 cup asparagus, chopped into 1″ pieces
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 1/2 cup sour cream
  • Zest of half a lemon


  1. Heat grape seed oil in a large skillet over medium heat.
  2. Mix egg and water in a shallow dish, such as a pie dish.
  3. Place panko in a separate shallow dish, and mix with Italian seasoning and salt to preference.
  4. Dip chicken breasts in egg wash and then coat with panko mix.
  5. Add filets to hot oil in a single layer, cooking 3 mins per side. Remove and place on a plate, cover with foil to keep warm.
  6. If there is excess oil, pour out into a disposable container.
  7. If using wet or rehydrated morels, dry saute them first until most of the water is gone. Then, add butter and saute until edges begin to brown.
  8. Add the asparagus and saute for another 3-5 mins.
  9. Add chicken broth and white wine. Let simmer for another 5 mins.
  10. Remove from heat and stir in sour cream and lemon zest.
  11. Plate schnitzel and top with morel mixture. Serve right away.

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