Chicken Schnitzel with Mushroom Gravy
A comforting and delicious dish featuring golden, crispy chicken schnitzel paired with rich, creamy mushroom gravy. Ideal for busy nights or impressing guests.
Ingredients
For the Chicken Schnitzel
- 4 pieces boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 pieces eggs, beaten
- 2 cups breadcrumbs (panko works wonders) For a crispier texture
- to taste Salt and pepper For seasoning
- as needed Olive oil or butter For frying
For the Mushroom Gravy
- 1 cup mushrooms, sliced (button or cremini) Your pick!
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 teaspoon garlic powder
- to taste Salt and pepper For seasoning
- Parsley, for garnish Optional, for garnish
Instructions
Preparation
- Place the chicken breasts between two sheets of plastic wrap and pound them until they are about 1/2 inch thick.
- Sprinkle salt and pepper over the chicken breasts.
Breading Station
- Set up your breading station with three shallow bowls: one for flour, one for beaten eggs, and one for breadcrumbs.
- Dredge each piece of chicken first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs.
Frying
- In a large skillet, heat olive oil or butter over medium heat.
- Add the chicken pieces and fry until golden and cooked through, about 4-5 minutes per side. Remove and let drain on a paper towel.
Making Mushroom Gravy
- In the same skillet, melt the butter and add the sliced mushrooms. Sauté until golden.
- Sprinkle in the flour and stir to combine, making a roux.
- Gradually whisk in the chicken broth, add garlic powder, and season with salt and pepper. Cook until thickened.
Serving
- Pour the mushroom gravy over the chicken schnitzels and sprinkle with fresh parsley if desired.
Notes
Quick Chicken Test: Cut one of the pieces in half; if the juices run clear, you’re golden. Feel free to add sautéed onions or garlic for extra flavor.