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Chicken Schnitzel topped with savory mushroom gravy on a plate

Chicken Schnitzel with Mushroom Gravy

A crispy chicken schnitzel topped with a creamy mushroom gravy, perfect for busy weeknights or cozy dinners.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, German
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken Schnitzel
  • 2 pieces boneless, skinless chicken breasts Pounded to about ½ inch thickness
  • to taste Salt and pepper Used for seasoning
  • 1 cup all-purpose flour For breading
  • 2 large eggs Beaten for breading
  • 1 cup breadcrumbs Can use panko for extra crunch
  • as needed Olive oil or vegetable oil For frying
For the Mushroom Gravy
  • 1 cup sliced mushrooms Button or cremini work well
  • 2 tablespoons butter For sautéing the mushrooms
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth For the base of the gravy
  • 1 tablespoon soy sauce Adds flavor to the gravy
  • to taste Salt and pepper To season the gravy
  • as needed Fresh parsley, chopped For garnish

Method
 

Preparation
  1. Start by gently pounding the chicken breasts to about a ½ inch thickness. Season both sides with salt and pepper.
Breading
  1. Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and another for breadcrumbs.
  2. Dip each chicken breast into the flour to coat, then into the eggs, and finally into the breadcrumbs.
Frying the Schnitzel
  1. In a large skillet, heat a generous amount of oil over medium heat.
  2. Once hot, carefully add the breaded chicken. Fry for about 3-4 minutes on each side, or until golden brown.
  3. Transfer schnitzels to a paper towel-lined plate to absorb excess oil.
Making the Mushroom Gravy
  1. In the same pan, add the butter and let it melt.
  2. Add the mushrooms and sauté until soft.
  3. Sprinkle in the flour, stir, and cook for about a minute.
  4. Gradually whisk in the chicken broth, ensuring there are no lumps.
  5. Add the soy sauce and let the gravy simmer until it thickens. Season with salt and pepper.
Assembly
  1. Place a crispy schnitzel on a plate and ladle the mushroom gravy over the top.
  2. Garnish with fresh parsley before serving.

Notes

For a lighter option, bake the schnitzels at 400°F for about 20 minutes. You can use store-bought gravy to save time.