1). Heat a pan until quite hot, add cooking oil and fry your mushrooms until browned to release flavour, stirring regularly while you continue to the next step.
2). Prepare your panè for crumbing. In a container beat eggs with milk and pour into a shallow tray, then in another tray put your flour & season, lastly in another flat tray put the panko.
3). Butterfly & flatten two chicken breast fillets between two pieces of plastic wrap or similar with a meat mallet as demonstrated.
4). First season your flattened chicken breast, then dredge in flour, next dip it in egg mix, finally coat it in panko crumbs. Repeat the egg and panko stage to double crumb if necessary.
5). In a large pan, heat the oil and clarified butter on a medium to high heat. Gently put the crumbed chicken breasts into the hot oil (away from you) and fry until golden brown on each side.
6). By now the mushrooms should be well browned. Add the crushed garlic and sauté for a minute. Deglaze with whiskey & flambé as demonstrated. Then add your beef stock & cube.
7). Roughly crush your peppercorns in a mortar and pestle or rough grind in your pepper mill and add to the sauce. Add your cream & fresh thyme, simmer and reduce.
8). Finish with rough chopped parsley. Serve sauce on your schnitzel with salad on the side.
