Crispy Chicken Schnitzel with Creamy Mushroom Sauce
Chicken schnitzel is a classic European dish featuring thin, breaded chicken cutlets fried until golden and crispy. Paired with a rich, creamy mushroom sauce, this dish strikes the perfect balance of crunch and creaminess.
⏱️ Time:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
For the Chicken Schnitzel:
2 large chicken breasts (cut in half lengthwise to make 4 cutlets)
Salt and pepper, to taste
½ cup all-purpose flour
2 large eggs
1 tbsp Dijon mustard (optional)
1 cup breadcrumbs (panko or regular)
½ cup grated Parmesan cheese (optional, for extra flavor)
½ tsp paprika
Oil, for frying (sunflower or light olive oil)
For the Creamy Mushroom Sauce:
1 tbsp olive oil
2 cups sliced mushrooms (button, cremini, or mixed)
2 garlic cloves, minced
½ cup chicken or vegetable broth
½ cup heavy cream (or half-and-half)
1 tsp Dijon mustard (optional)
Salt and pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)
Instructions:
Prepare the Chicken:
1. Flatten the Chicken:
Place each chicken cutlet between plastic wrap and pound to ¼ inch thickness using a meat mallet or rolling pin.
2. Season:
Season both sides with salt and pepper.
3. Breading Station:
Flour in one shallow dish
Beaten eggs + Dijon mustard in another
Breadcrumbs, Parmesan, and paprika in the third
4. Dredge:
Dip each cutlet in flour (shake off excess), then egg, then coat thoroughly in breadcrumbs.
Fry the Schnitzel:
5. Heat oil (about ¼ inch deep) in a large skillet over medium-high heat.
6. Fry chicken 2–3 minutes per side or until golden brown and cooked through (internal temp 165°F / 74°C).
7. Drain on paper towels. Keep warm in a 200°F (93°C) oven if needed.
Make the Creamy Mushroom Sauce:
8. In a clean skillet, melt butter with olive oil over medium heat.
9. Sauté mushrooms for 5–7 minutes until golden and softened.
10. Add garlic and cook 30 seconds.
11. Pour in broth, scraping up any brown bits. Let it reduce for 2–3 minutes.
12. Stir in cream and Dijon mustard. Simmer gently for 3–5 minutes until thickened.
13. Season with salt and pepper. Garnish with parsley.
Serve:
14. Plate chicken schnitzel, spoon mushroom sauce over the top or alongside. Serve with lemon wedges and a side of mashed potatoes, rice, or salad.
Notes & Tips:
Crispier coating: Use panko breadcrumbs for extra crunch.
Cheese boost: Parmesan in the breadcrumb mix adds savory flavor.
Lighter sauce: Swap cream with Greek yogurt (off heat) or low-fat cream for a lighter version.
Chicken alternative: Try turkey or veal cutlets if preferred.
❓ Frequently asked questions FAQs:
Q: Can I bake the schnitzel instead of frying?
A: Yes, bake at 425°F (220°C) on a greased wire rack for 20–25 minutes, flipping halfway. Spray with oil for crispness.
Q: Can I make this gluten-free?
A: Use gluten-free flour and breadcrumbs.
Q: How do I reheat leftovers?
A: Reheat schnitzel in an oven or air fryer at 350°F (175°C) to maintain crispiness. Reheat sauce separately.
Q: Can I freeze it?
A: Yes! Freeze uncooked breaded schnitzel or cooked schnitzel (without sauce). Reheat from frozen or thawed.
Nutritional Value
Calories: ~480–520 kcal
Protein: 32–35 g
Carbohydrates: 20–25 g
Fat: 30–35 g
Sugars: 2–3 g
Sodium: 600–750 mg