• Chicken and Poultry

Cooking Methods

  • Frying

Prep Time

20 minutes

Cooking Time

10 minutes



1. Heat up the olive oil blend in a pan, on a medium heat. Add the chicken schnitzel and cook for about 6-7 minutes on each side, depending on how thick they are. Finish off the schnitzel with a squeeze of lemon juice and set them aside.
2. In a small pot heat up the oil and add the quarted mushrooms. Fry, until golden in colour and cooked through.
3. Once cooked, add the cream, goats cheese, paprika and fresh thyme. Cook for a further 2 minutes and season with salt and pepper to taste.
4. Serve the schnitzel on a bed of grilled asparagus with plenty of mushroom and goat's cheese sauce on top.
Breakfast Baguette Foodies of SA