CHICKEN SCHNITZEL WITH MUSHROOM APPLE GRAVY

Steps:

• 1. Heat oven to 250 degrees.
• 2. In a large, shallow bowl add the flour, and season with a generous pinch of salt and pepper. In a separate bowl, whisk eggs together with 2 tablespoons water. In third bowl, combine bread crumbs and smoked paprika.
• 3. Season both sides of the chicken with salt and pepper.
• 4. Dredge the chicken in flour, shaking off any excess. Dip the chicken into eggs and then into the bread crumbs, shaking off excess. Place on a clean plate. Repeat with the remaining chicken pieces.
• 5. Heat a thin layer of oil (enough to cover the chicken half way) to medium heat, in a large pan.
• 6. Cook the chicken for 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken to oven-safe platter, and place in heated oven while you prepare the pan sauce.
• 7. Drain loose oil from pan chicken was cooked in and place back on stove.
• 8. For the gravy, heat 2 tablespoons of butter and 2 tablespoons olive oil in the pan over medium-low heat.
• 9. After the butter is melted, add the onions, and cook for 4-6 minutes, or until the onions start to soften. Add the mushrooms, and season with a pinch of salt and pepper, and cook until mushrooms are reduced and their liquid is released.
• 10. Add garlic and cook for 1 additional minute. Stir in flour and cook for another minute.
• 11. Add the apple juice, chicken stock, thyme and Dijon mustard. Whisk until smooth. Bring to a boil, stirring continuously while scraping any bits from the bottom of the pan. Reduce to a simmer and allow to simmer for 10 minutes, or until reduced to desired consistency.
• 12. Remove the gravy from heat. Stir in the remaining 2 tablespoons butter. Season with salt and pepper to taste. Serve gravy with warm chicken pieces over wide egg noodles.