Chicken Schnitzel with Mushroom & Goat’s Cheese


Cooking Methods

  • Frying

Prep Time

20 minutes

Cooking Time

10 minutes



    4 Chicken Schnitzel pieces
    4 tbsp Food Lover's Olive Oil Blend
    Juice of half a lemon
    20 Fresh Asparagus Spears - cooked in butter
    2 tbsp butter
    Freshly Ground Salt & Pepper


    1 tbsp Food Lover's Olive Oil Blend
    250 ml cream
    4 tbsp Fairview Chevrin Goat's Cheese
    1 punnet of Mushrooms - Quartered
    Freshly Ground Salt & Pepper
    1 tsp paprika
    2 tsp Fresh Thyme



    1. Heat up the olive oil blend in a pan, on a medium heat. Add the chicken schnitzel and cook for about 6-7 minutes on each side, depending on how thick they are. Finish off the schnitzel with a squeeze of lemon juice and set them aside.
    2. In a small pot heat up the oil and add the quarted mushrooms. Fry, until golden in colour and cooked through.
    3. Once cooked, add the cream, goats cheese, paprika and fresh thyme. Cook for a further 2 minutes and season with salt and pepper to taste.
    4. Serve the schnitzel on a bed of grilled asparagus with plenty of mushroom and goat's cheese sauce on top.
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