1. Use a meat mallot or rolling pin to flatten the chicken breasts to 1-2cm thick, then cut each breast in half.
2. In three separate bowls, place the beaten egg in one, flour in another (seasoned) and the breadcrumbs and sesame in the last bowl. Pane the chicken pieces by coating in flour, dipping in egg then coating in the crumb mixture. Lay on a plate then set aside.
3. To make the mushroom sauce, bring a pan to medium heat. Melt the butter with a drizzle of oil, then, when hot, add in the mushrooms. Cook for 3-5 minutes until they start to colour and soften, then reduce the heat to medium low. Add the garlic and cook for a further 2 minutes.
4. Add the wine (if desired) to deglaze the pan, and leave until reduced by half. Follow with the cream, and leave to reduce to your desired consistency (sauce will thicken).
5. While the sauce is reducing, cook the chicken pieces in a medium hot frying pan with a generous amount of oil. Cook for 4-5 minutes each side, ensuring that the chicken is cooked through.
6. When the mushroom sauce is cooked, add the chopped fresh parsley.
7. Serve the chicken schnitzel with the mushroom sauce over the top. more fresh parsley alongside your desired side dish.