Chicken Schnitzel with a Green Curry Mushroom Sauce

Updated: Jan 14, 2020

Fusion food is always a good idea. The mix of the super crispy chicken and a wonderful spicy, creamy sauce is to die for! Perfect for any season and any occasion!

Ingredients (Serves 4)

For chicken:

4 4oz skinless, boneless chicken breasts, pounded to 1/8-inch thickness


2 eggs

2 cups breadcrumbs

1 cup plain flour

¼ cup of canola oil

For sauce:

10-12 brown mushrooms

5-7 tsp Mekhala Living Organic Green Curry Paste

9-12 oz coconut cream




  1. Butterfly chicken breasts.

  2. Pound chicken breasts between two sheets of cling film until about ⅛ inch thickness.

  3. In 3 separate bowls or deep dish plates, prepare eggs, breadcrumbs, and flour.

  4. Mix about a teaspoon of salt into the flour.

  5. Cover chicken breasts first with the flour, then the eggs, then the breadcrumbs - in this precise order.

  6. Heat oil in skillet at medium heat.

  7. Drop a few breadcrumbs into oil, if they rise to the top quickly and start to sizzle, your oil is ready.

  8. When the oil is ready, place chicken into skillet for about 5 minutes for each side until golden-brown. Depending on how big your skillet is, you may need to fry the chicken one at a time.

  9. When chicken is done, plate and set aside.

  10. Combine Mekhala Organic Green Curry Paste and coconut cream in a small pot and cook at low heat, stirring continuously. Salt and pepper to taste.

  11. Add mushrooms into green curry sauce and cook for about 5 minutes. You may need to add a couple teaspoons of water into the sauce if it gets too thick.

  12. When the sauce is ready, pour over chicken OR into a separate bowl as a dip.

  13. Serve and enjoy!

Wanna experiment with more fusion recipes? Check out our Red Curry Grilled Cheese Sandwich or our Yellow Curry Onigiri (Japanese Rice Ball)

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