Method:

1. Preheat the oven to 200°C. Place frozen schnitzels on a baking tray and cook for 15-20 minutes.
2. Melt the butter with the olive oil in a large frying pan over medium-high heat. Add the sliced mushrooms. Cook for 5-8 minutes.
3. Reduce the heat to medium, add the diced shallot and fry for 3-4 minutes until softened. Stir in the minced garlic and thyme, and cook for 1 minute.
4. Deglaze the pan with wine or lemon juice, and cook for 1 minute till slightly reduced.
5. Pour in the stock. Bring the mixture to a simmer and cook for about 3 minutes, until the liquid has reduced slightly.
6. Reduce the heat to low. Stir in the heavy cream. Let the sauce gently simmer for 2-3 minutes until it thickens slightly to your desired consistency.
7. Serve chicken schnitzel with mushroom sauce.