Ingredients

• 1/4 cup - grated fresh parmesan cheese
• 3/4 cup - breadcrumbs
• 4 chicken breasts, skinless and boneless
• plain flour (maida)
• 1 egg - lightly beaten
• Oil
• For the mushroom sauce:
• 3 tbsp - butter
• 1 medium onion, finely chopped
• 150 gm - mushrooms, finely sliced
• 1.5 tbsp - plain flour (maida)
• 2 cups - vegetable or chicken stock
• 2 1/4 tbsp - lemon juice
• 3 egg yolks
• 2 tbsp - fresh chopped chives

How to Make Parmesan chicken with mushroom sauce

• Mix the cheese and breadcrumbs together. Keep aside.
• Coat each chicken breast in flour, then dip into egg and then in the cheese and breadcrumbs mixture.
• Press firmly.
• Heat oil in a pan, add the chicken breasts, two at a time, and cook until tender and done. Drain off excess oil on absorbent paper, and keep the chicken warm.
• Serve with mushroom sauce.
• Mushroom sauce:
• Heat butter in a pan.
• Add onions and mushrooms, stir and cook until onion is soft.
• Add the flour and cook, stirring, for one min.
• Remove from heat and gradually add the stock, stirring continuously.
• Place the pan back on the fire.
• Stir in the egg yolks, chives and lemon juice and cook until mixture boils and thickens.