Chicken Schnitzel with Mushroom Gravy

I was tired of regular breaded chicken so I look through my refrigerator and came up with this!  It was a lovely change. You can use any mushrooms you like.  I usually have portobello, cremini or button mushrooms on hand and any of these would work.

Ingredients
Thin sliced boneless, skinless chicken cutlets
1/2 cup of flour
1 egg
2 tbsp of water
2 tsp of dijon mustard
1 cup of panko
8 oz assorted mushrooms, cleaned and sliced thin
1 shallot, minced
1 cup of chicken stock
1 tsp of corn starch
1 lemon
Salt & pepper
Olive oil
1 tbsp of butter

Create a breading station.  In the first dish, season the flour with salt and pepper.  In the second dish beat the egg with the mustard and water.  In a third dish, season the panko with salt and pepper.  Heat olive oil  and butter in a large skillet over medium heat.  Dip the chicken in the flour, then the egg and last the panko.  Cook the chicken until brown on the first side, 3-5 minutes.  Flip and cook on the other side until browned and coked through.  Remove to drain on a paper towel while you make the gravy.  To the hot skillet, add the shallot and stir for 2 minutes.  Add in the mushrooms and cook until they begin to release their juices.  Mix cornstarch into the chicken broth and stir until the mushroom mixture.  Stir to thicken and season with salt and pepper.  To serve, place the chicken on a plate, squeeze lemon juice over and top with the mushroom gravy.