Description
Crispy and flavorful chicken schnitzel perfectly breaded and pan-fried to golden perfection, topped with a rich and savory mushroom gravy made with sautéed onions, mushrooms, and fragrant herbs. This comforting dish offers a delightful combination of textures and tastes, perfect for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Chicken Schnitzel
- 2 pieces Boneless Skinless Chicken Breasts (Pounded to 1/4 inch)
- 1/2 cup All-Purpose Flour (Can substitute gluten-free flour)
- 2 large Eggs (Beaten; flax eggs for vegan)
- 1 cup Breadcrumbs (Panko preferred for extra crunch)
- 1/4 cup Olive Oil (For frying; about 1/4 inch deep)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Mushroom Gravy
- 1 medium Yellow Onion (Diced)
- 8 ounces Mushrooms (Sliced; can substitute with cremini)
- 1 tablespoon Tomato Paste
- 2 cups Chicken Broth (Vegetable broth for lighter option)
- 1 teaspoon Thyme
- 1 teaspoon Sugar
- Salt and Pepper to taste
Instructions
- Prepare the Chicken: Place the boneless skinless chicken breasts between two sheets of parchment paper. Using a meat mallet, pound the chicken until about 1/4 inch thick. Season both sides generously with salt and pepper for enhanced flavor.
- Set up Breading Station: Arrange three shallow dishes: one with all-purpose flour, another with the beaten eggs, and the last with breadcrumbs. Thoroughly dredge each chicken breast in flour first, shaking off excess, then dip into the eggs allowing excess to drip back, and finally coat evenly with breadcrumbs for a crispy crust.
- Fry the Schnitzels: Heat about 1/4 inch of olive oil in a large skillet over medium heat until oil reaches 340–360°F. Carefully add the breaded chicken pieces and fry each side for 2–3 minutes until golden brown and cooked through. Remove and drain on paper towels to remove excess oil.
- Sauté Onion and Mushrooms: In the same skillet, reduce heat to medium-low. Add diced yellow onion and sauté for 3-4 minutes until softened. Add sliced mushrooms and cook an additional 5 minutes until mushrooms are tender and fragrant.
- Make the Mushroom Gravy: Stir in tomato paste and cook for 1 minute. Gradually pour in chicken broth while stirring continuously to prevent lumps. Let the mixture simmer for 5–7 minutes until the gravy thickens. Season with thyme, salt, pepper, and sugar to balance flavor.
- Serve: Plate the crispy chicken schnitzel and generously ladle the creamy mushroom gravy over the top. Serve hot with your favorite side dishes for a complete meal.
Notes
- For a gluten-free version, use gluten-free flour and breadcrumbs.
- For a vegan alternative, substitute chicken with firm tofu or seitan, flax eggs for egg wash, and vegetable broth for chicken broth.
- Use panko breadcrumbs for extra crunchiness.
- Ensure oil is at the right temperature (340–360°F) for optimal frying results.
- Leftover schnitzel is best reheated in the oven to maintain crispiness.
