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Delicious Chicken Schnitzel served with rich mushroom gravy, garnished with parsley.

Chicken Schnitzel with Mushroom Gravy

A comforting blend of crispy chicken cutlets and rich, savory mushroom gravy, perfect for busy weeknights or special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken Schnitzel
  • 4 pieces boneless, skinless chicken breasts Pounded to about 1/4-inch thickness.
  • to taste Salt and pepper
  • 1 cup flour For coating the chicken.
  • 2 large eggs Whisked for egg wash.
  • 2 cups breadcrumbs (preferably panko) For that perfect crunch.
  • as needed tablespoons Olive oil For frying.
For the Mushroom Gravy
  • 1 cup sliced mushrooms Button or cremini work beautifully.
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cups chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon all-purpose flour For thickening the gravy.
  • to taste Salt and pepper

Method
 

Preparation
  1. Place each chicken breast between two pieces of plastic wrap and pound them to about 1/4-inch thickness. Season both sides with salt and pepper.
Breading
  1. Get three shallow bowls ready. In one, add the flour. In the second, whisk the eggs. In the third, pour in the breadcrumbs.
  2. Coat each chicken breast in flour, shaking off the excess, then dip it into the eggs, and finally coat it in breadcrumbs.
Frying
  1. Heat a mix of olive oil and butter in a large skillet over medium heat. Fry the chicken in batches, about 4-5 minutes per side until golden brown.
  2. Place fried chicken on a paper towel-lined plate to absorb excess oil.
Making the Gravy
  1. In the same skillet, add butter and a splash of olive oil. Sauté mushrooms until browned and tender, about 5 minutes.
  2. Sprinkle flour and stir for one minute. Gradually whisk in chicken broth and soy sauce until the gravy thickens. Season with salt and pepper.
Serving
  1. Plate schnitzels and generously spoon mushroom gravy over them. Serve with veggies or creamy mashed potatoes.

Notes

If you have leftover schnitzel, store it in the fridge for up to three days. Thinly pounded chicken cooks faster, and you can mix different types of mushrooms for the gravy.