Chicken Schnitzel with Mushroom Gravy
A comforting and delicious Chicken Schnitzel served with a rich mushroom gravy, perfect for busy weeknights or special occasions.
Ingredients
For the Chicken Schnitzel
- 4 pieces boneless, skinless chicken breasts Pounded to 1/2-inch thickness
- Salt and pepper To taste
- 1 cup all-purpose flour
- 2 large eggs Beaten
- 1 cup breadcrumbs (panko) Works beautifully for crispiness
- Vegetable oil For frying
For the Mushroom Gravy
- 2 cups sliced mushrooms Any variety you prefer
- 2 tablespoons butter
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch Optional, for thickening
- Salt and pepper To taste
- Fresh parsley, chopped For garnish
Instructions
Preparation
- Pound the chicken breasts to about a 1/2-inch thickness and season both sides with salt and pepper.
- Setup three shallow bowls with flour, beaten eggs, and breadcrumbs.
Breading
- Dip each chicken breast in flour, shaking off the excess, then in the eggs, and finally coat it in breadcrumbs.
Cooking
- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat.
- Cook the breaded chicken for about 3–4 minutes on each side until golden brown and cooked through.
Make the Mushroom Gravy
- In the same skillet, melt the butter and add the sliced mushrooms. Sauté for about 5 minutes until soft and browned.
- Pour in chicken broth and Worcestershire sauce, stirring to combine.
- If you prefer a thicker gravy, mix cornstarch with a bit of cold water until smooth, then add it to the pan. Allow to simmer until it thickens.
- Season with salt and pepper to taste.
Plating
- Place the schnitzel on a plate, drizzle with mushroom gravy, and garnish with fresh parsley.
Notes
You can substitute chicken with pork or turkey. Store leftovers separately for up to 3 days. Reheat in the oven for best texture.