Bub's Grubs Pub Schnitty and Mushroom Gravy

I am a sucker for a pub meal. A big pint of beer and a schnitzel that overhangs the plate is truly the way into my heart. This week I really tested myself and attempted to recreate my favourite pub schnitty (if Terry Hills Tavern is reading this, please sponsor me), and a rich mushroom gravy.

Every family has their own schnitzel recipe, and everyone thinks theirs is the best! So please feel free to completely ignore me and continue to make you Mum's classic recipe, and then smother it in this amazing mushroom gravy. I like to add granulated garlic, dried parsley, and some seasoning, because I think it gives the right amount of flavour without totally overpowering the chicken.

Now for the gravy - you can view my homemade gravy recipe here, or take your favourite meat gravy and add the remaining ingredients. Gravy is certainly one of the things I don't feel guilty about using packet mixes for, because you have to cook the right meat before you can make the gravy, and sometimes you just don't have a fat steak laying around. My only tip for this gravy: don't be stingy with the pepper. Like, seriously go to TOWN on the pepper!

Chicken Schnitzel

Ingredients: Serves 4

• 4 Chicken Breasts

• 1 Cup Breadcrumbs

• 1 Tbs Granulated Garlic

• 1 Tbs Dried Parsley

• 1 Egg

• 1/2 Cup Milk

• Salt and Pepper, to season

• 1/2 Cup Rice Bran Oil, for frying

Let's Make This Schnitty:

1. One at a time, place each chicken breast between two pieces of baking paper. Using a mallet (or in my case, a wine bottle), pound chicken until about 5cm thick. Use a sharp knife to trim off any blood vessels/big pieces of fat.

2. In a shallow bowl, add breadcrumbs, garlic, parsley, and seasoning. Mix well to spread the flavour evenly. In another bowl, add the egg and milk, and whisk.

3. Heat the oil in a deep fry pan. Take your first piece of chicken and coat it in the egg mixture, then transfer straight to the breadcrumbs and coat evenly. Move chicken straight to the pan. Repeat with the rest of the chicken, cooking in two batches if needed.

4. Cook for around 5 minutes on one side, then flip and cook for a further 5 minutes. Transfer to a paper towel - lined plate to allow the excess oil to drain off.

5. Serve Immediately.

Mushroom Gravy

Ingredients:

• 1 Cup Swiss Brown Mushrooms, sliced

• 1 Cup Your Favourite Gravy

• Pepper, to season

Let's Make This Gravy:

1. In a small fry pan, add mushrooms and sautee until soft. Add gravy and simmer for 5 minutes, or until gravy is at desired thickness.

2. Season with LOTS of pepper and serve immediately over the top of your schnitty.