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Lay the chicken breasts between 2 pieces of clingfilm, and bash with a rolling pin until no more than 1cm thick.
Heat 1 tablespoon of the olive oil in a small frying pan. Add the onion and cook over a low heat for about 10 minutes until softened. Add the garlic and thyme sprigs, stirring for a minute.
Turn up the heat and add the mushrooms. Get them nice and brown, cooking for a few minutes. Pour in the rosé wine and let it bubble away until reduced to a glaze consistency. Add the double cream, plenty of seasoning and bubble over a low heat until ready to serve. Just before serving, remove the thyme sprigs and garlic clove, then squeeze in the lemon juice.
Meanwhile, add the remaining oil to a large frying pan over a medium high heat. Season the chicken on both sides and put in the pan. Cook for 4-5 minutes on each side until a golden crust has formed and the chicken is cooked all the way through. Transfer to a plate to rest.
While the chicken is resting, add the crumbs to the oil and the juices left in the pan and cook over a high heat, stirring continually, until golden brown, then add the thyme leaves.
Serve the schnitzels with the dressed salad, the toasted crumbs sprinkled over, lots of the creamy sauce, and lemon wedges.