Summary

Ingredients

• 4 chicken schnitzel à 150 g
• Salt and pepper, freshly ground
• Curry powder
• Flour
• 5 tablespoon oil
• 2 cans mushrooms, whole (drained weight 30 g)
• 1 vegetable onion (s)
• 125 ml tomato ketchup
• 125 ml white wine
• 200 ml whipped cream
• 4 slices bacon, streaky

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Instructions

1. Preheat oven to 180°C (356°F) with top and bottom heat, or 160°C (320°F) with fan-assisted convection.
2. Rinse the chicken schnitzel under cold water and pat dry. Season with salt, pepper, and curry powder, then lightly dust with flour.
3. Heat 3 tablespoons of oil in a large non-stick pan over medium-high heat. Fry the chicken schnitzel for 3-4 minutes on each side until golden. Transfer to a greased baking dish, arranging them in a single layer.
4. Drain the mushrooms in a sieve. Peel the onion, cut in half, and slice into thin strips.
5. Add the remaining 2 tablespoons of oil to the pan over medium heat. Fry the onion strips for 2-3 minutes until softened. Add the drained mushrooms and fry for 2 minutes more.
6. Lightly dust the mushroom mixture with flour. Stir in the tomato ketchup (125 ml), white wine (125 ml), and whipped cream (200 ml). Bring to a boil, stirring constantly. Season to taste with salt, pepper, and curry powder.
7. Pour the sauce over the chicken schnitzel. Cut the bacon slices in half and arrange them on top of the sauce.
8. Bake for 20-25 minutes until the chicken is cooked through (internal temperature 74°C / 165°F).