Prepare the Mushroom Gravy

1. Heat the Pan: Place a large pan over medium‑high heat and add olive oil plus 1 tbsp of butter.

2. Cook Mushrooms: Add sliced mushrooms and fry until they soften and start to develop a golden crust. (Work in batches if the pan is crowded so they brown instead of steam.)

3. Season & Set Aside: Lightly season with salt and pepper, then remove mushrooms from the pan and set aside.

4. Saute Aromatics: Reduce the heat to medium. Melt 3 tbsp butter, then add shallots and garlic. Sauté until fragrant and slightly colored.

5. Make the Roux: Sprinkle in the flour and stir to combine, cooking briefly to remove the raw flour taste.

6. Add Stock: Gradually whisk in the beef stock, making sure no lumps form.

7. Flavor It Up: Add the crumbled bouillon cube and Worcestershire sauce. Season with salt and pepper to taste.

8. Finish & Simmer: Stir the mushrooms back in and let the gravy simmer until slightly thickened. Remove from heat and set aside. If gravy thickens too much later, thin with a splash of water when reheating.

Make the Chicken Schnitzels

1. Slice the Chicken: Horizontally slice each chicken breast to make 4 thinner, even pieces.

2. Pound the Chicken: Cover each piece loosely with cling film and gently pound with a rolling pin or heavy object until even in thickness (aim for thin but not falling apart).

3. Prepare Seasoning: In a small bowl, mix 1 tsp salt and paprika with 1/2 tsp each of black pepper, garlic powder, and onion powder.

4. Set Up Dredging Stations:

   • Dish 1: Flour plus half of the seasoning mix

   • Dish 2: Beaten eggs

   • Dish 3: Panko breadcrumbs plus the remaining seasoning

5. Dredge the Chicken:

   • Coat each piece in seasoned flour

   • Dip into beaten egg

   • Press into seasoned panko breadcrumbs, ensuring full coverage

6. Heat the Oil: Warm enough oil in a heavy‑bottom pan over medium‑high heat. Test by dropping in a few crumbs – they should sizzle immediately.

7. Fry Schnitzels: Fry two pieces at a time, about 3 minutes per side, until deep golden and cooked through.

8. Drain & Rest: Transfer schnitzels to a wire rack above a tray or paper towels to drain excess oil.

9. Serve: Place hot schnitzels on serving plates and generously ladle mushroom gravy over the top. Garnish with fresh thyme if using.