Chicken schnitzel on toast with mushrooms and egg sauce

Ingredients for 2 servings:

• 30 g butter, room temperature
• 7 egg yolks, raw, room temperature
• 2 pinches of black pepper
• ¾ tsp, heaped herbs, shredded
• 2 dashes Maggi, liquid seasoning
• 2 ½ tsp sugar
• 1 m.-sized onion(s), finely diced
• 1 class can/n mushrooms, whole, miniature (approx. 230 g drained weight)
• salt and pepper
• herbs, shredded
• oregano
• 2 chicken breast fillet(s), marinated, also frozen, plain or breaded, preferably flat
• 4 slices of toast

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cream the butter with a mixer until creamy and gradually add 6-8 egg yolks on the lowest speed. If the sauce curdles at this point, something has gone wrong, but it won’t affect the flavor. Finally, season with pepper, salad herbs, Maggi, and sugar. Sauté the diced onions in a pan with a little butter until translucent, add the drained mushrooms and sauté. Season with pepper, salt, salad herbs, and oregano. Toast 2 slices of bread per serving and place them side by side on a plate. Place the roasted or fried chicken cutlets on each of 2 slices of toast, scatter the lightly browned mushrooms over the cutlets (making sure they are as flat as possible), and pour the egg sauce over them.