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1
Remove the chicken breasts from the bone.
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2
Slice each breast in half lengthwise.
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3
Put them between pieces of plastic wrap and pound them with a mallet or a small skillet until they are 1/4-inch thick.
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4
Set up a breading station with three pie plates or shallow dishes.
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5
Put the flour in one and season it with a generous pinch of salt and pepper, the eggs beaten with 2 tablespoons of water in another, and the breadcrumbs in the third.
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6
Dredge the chicken pieces in the flour, then the egg wash, then the breadcrumbs.
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7
Set aside.
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8
In a large skillet over medium heat, add the oil.
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9
When the oil is hot, add the chicken in 1 layer and cook until it is golden brown and crispy, about 4 minutes per side.
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10
Drain on brown paper and keep warm while you make the sauce.
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11
In another skillet over medium heat, add the butter.
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12
When it is melted, add mushrooms and season them with salt and pepper.
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13
Cook until they are browned, about 6 minutes.
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14
Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minutes and reduce by one third.
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15
Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream.
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16
Serve the Schnitzel with the sauce poured over the top, garnished with parsley.
