Mushroom Penne with Cajun Chicken Schnitzel

Here is another variation on Cajun chicken pasta (click here for the earlier version) where I've used Swiss brown mushrooms in the sauce (for more flavour), and made a crumbed chicken schnitzel dressed in Cajun seasoning to go with it.


Penne with Swiss Brown Mushrooms and Cajun Chicken Schnitzel

Ingredients

2 tbsp olive oil
180g (6 oz) bacon rashers, chopped
3 cloves garlic, chopped
1 medium brown onion, finely chopped
200g (7 oz) Swiss brown mushrooms, sliced
A few sprigs of thyme, leaves removed (about 1 tbsp)
1 tsp dried Italian herbs
1 cup chicken/vegetable stock
1 1/4 cup cream
1-2 tbsp lemon juice
2 tbsp butter
2 tsp Cajun seasoning, or to taste
Salt and black pepper
8 cherry tomatoes
1/4 cup grated parmesan, plus extra for serving
350g (12 oz) penne, cooked and drained, cooking liquid reserved


Chicken Schnitzel:

2 medium chicken breast fillets (about 500g), escalloped (this gives you 4-5 pieces)
2 tsp Cajun seasoning
1/3 cup plain flour
1 egg, beaten with 1 tbsp milk
2 cups breadcrumbs
1 tbsp Cajun seasoning
Pinch of salt, to taste (optional)
2 tbsp chopped parsley
Olive oil and butter for frying

Method

1. Heat up 2 tbsp olive oil in pan and fry bacon for 3 minutes, then add garlic and fry for 1 minute.
2. Add onions, mushrooms, thyme and dried herbs. Fry until mushrooms start to soften. Add stock and simmer for 5 minutes.
3. Add cream and bring to a simmer. Stir in lemon juice and butter. Add Cajun seasoning, salt and pepper to taste. Toss in the cherry tomatoes and cook until it starts to soften.
4. Stir in the parmesan. Turn off the heat and toss the pasta with the sauce. Serve with addtional grated parmesan and chicken schnitzel.

To prepare the schnitzel:

1. Using a meat mallet, flatten the chicken into thin escallopes, from which you will get 4-5 pieces. Rub all over with 2 tsp Cajun seasoning.
2. On a plate, combine the breadcrumbs with parsley, 1 tbsp Cajun seasoning, parsley, and salt if desired. Place flour on a plate. Whisk egg and milk in a shallow bowl.
3. Coat 1 piece of chicken in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining chicken, flour, egg mixture and breadcrumb mixture.
4. Heat oil and a knob of butter in a frying pan over medium-high heat. Cook chicken, in batches, for 3-5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Serve with pasta.