Irresistible Chicken Schnitzel with Mushroom Gravy
Enjoy the perfect balance of crispy chicken schnitzel paired with a rich, creamy mushroom gravy. This comforting dish is hearty, flavorful, and easy to prepare, making it an excellent choice for family dinners or festive gatherings.
Equipment
- Skillet or Frying Pan
- Tongs
- Mixing bowls
- Whisk
- Paper towels
- Meat Mallet
Ingrédients
Chicken Schnitzel
- 4 boneless, skinless chicken breasts pounded to 1/4 inch thickness
- 1 cup all-purpose flour for coating
- 4 eggs beaten
- 1½ cups plain breadcrumbs
- 1 tsp salt
- 1 tsp black pepper
- olive oil for frying
Mushroom Gravy
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 12 oz mushrooms sliced
- 3 tbsp tomato paste
- 4 tbsp all-purpose flour
- 3 cups low-sodium chicken broth or beef broth
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Place each chicken breast between parchment sheets and pound to 1/4-inch thickness.
- Season chicken with salt and pepper.
- Set up a breading station with three bowls: flour, beaten eggs, and breadcrumbs.
- Coat each chicken breast in flour, then egg, then breadcrumbs, pressing gently for an even coating.
- Heat olive oil in a large skillet to 350°F (175°C) and fry chicken 2–3 minutes per side until golden brown. Drain on paper towels and keep warm.
- In the same skillet, sauté diced onions in olive oil for 8 minutes until soft. Add mushrooms and cook until browned.
- Stir in tomato paste and cook 2–3 minutes. Add flour, stir, and cook another 3 minutes to form a roux.
- Slowly whisk in broth, then add thyme, salt, and pepper. Simmer until thickened into a rich gravy.
- Pour the mushroom gravy over the schnitzel and serve immediately with mashed potatoes or salad.
Notes
To keep the schnitzel crispy, serve immediately after frying. For a lighter version, bake the schnitzel instead of frying. Gluten-free flour and breadcrumbs work perfectly as substitutes. Store leftovers in an airtight container for up to 3 days.