If you’re searching for a comforting, crowd-pleasing dish that combines crispy, golden chicken with a rich, velvety sauce, this Chicken Schnitzel with Mushroom Gravy Recipe is exactly what you need. It’s a delectable meal that brings together crunchy breaded chicken and a luscious mushroom gravy that’s both earthy and savory. Perfect for cozy dinners or impressing guests, this recipe balances simple ingredients and classic techniques to create a dish that feels lovingly homemade yet gourmet. Get ready to fall in love with every bite of this timeless favorite!
Ingredients You’ll Need
This Chicken Schnitzel with Mushroom Gravy Recipe relies on straightforward but essential ingredients that build layers of flavor and texture. Each item plays a crucial role, from the crispy coating on the chicken to the hearty, comforting gravy that brings it all together.
- Chicken breasts: Choose large, boneless, skinless ones for even breading and quick cooking.
- Plain breadcrumbs: Provides the satisfying crunch and golden color for the schnitzel.
- Eggs: Beaten eggs help the breadcrumbs adhere perfectly to the chicken.
- All-purpose flour: Used for dredging and thickening the gravy, giving structure and binding.
- Salt and black pepper: Essential for seasoning to bring out flavor in both chicken and gravy.
- Olive oil: For frying the schnitzel and sautéing the gravy’s ingredients with rich mouthfeel.
- Yellow onion: Adds sweetness and depth to the mushroom gravy’s base.
- Sliced mushrooms: The star of the gravy, imparting earthiness and a meaty texture.
- Tomato paste: Intensifies the gravy with a subtle tangy richness.
- Chicken or beef broth: Creates the flavorful liquid foundation for the gravy to simmer and thicken.
- Dried thyme: A fragrant herb that complements the mushrooms beautifully.
- Pinch of sugar (optional): Balances the acidity and elevates the overall taste of the gravy.
How to Make Chicken Schnitzel with Mushroom Gravy Recipe
Step 1: Prepare the Chicken
Start by placing each chicken breast between parchment paper and gently pound it to about 1/4 inch thickness. This pounding ensures quick, even cooking and a tender texture. Season both sides generously with salt and pepper. Proper seasoning at this stage sets the foundation for a flavorful schnitzel.
Step 2: Bread the Chicken
Set up three shallow dishes: one with flour seasoned with a pinch of salt and pepper, one with the beaten eggs, and one with the plain breadcrumbs. Coat each chicken breast first in the flour, shaking off any excess, then dip it into the eggs to help the crumbs stick, and finally press it into the breadcrumbs for a perfectly coated crust. This classic breading technique is what creates that irresistible crispiness when fried.
Step 3: Fry the Schnitzel
Heat olive oil in a large skillet to around 340–360 degrees Fahrenheit. Fry each breaded chicken piece for about 2 to 3 minutes per side until golden brown and crispy. The oil temperature is key—it must be hot enough to create a crunchy crust quickly without drying out the chicken inside. Once fried, keep the schnitzels warm while you move on to the gravy.
Step 4: Sauté Onions for the Gravy
Using the same skillet, keep about 2 tablespoons of the oil and browned bits left from frying, or add fresh olive oil if needed. Add the diced yellow onion and cook over medium heat for 8 to 10 minutes, stirring occasionally, until soft and caramelized. This step unlocks the onion’s natural sweetness and creates a savory base for the gravy.
Step 5: Cook the Mushrooms
Next, add the sliced mushrooms to the skillet with the onion and continue sautéing for 5 minutes. The mushrooms will release their moisture, then start to brown, adding a rich, umami flavor that’s essential to the gravy’s depth.
Step 6: Incorporate Tomato Paste
Stir in the tomato paste and cook it with the onions and mushrooms for 2 to 3 minutes. Cooking the paste deepens its flavor, giving the gravy a subtle tang and beautiful color.
Step 7: Make the Roux
Sprinkle the flour over the mushroom mixture and stir continuously for 3 to 4 minutes. This forms a roux, which will thicken your gravy while adding a golden hue and smooth texture. Make sure the flour cooks out properly to avoid any raw flour taste.
Step 8: Add Broth and Seasonings
Slowly pour in the chicken or beef broth while stirring to prevent lumps. Add dried thyme, salt, pepper, and a pinch of sugar if you like. Let the gravy simmer, stirring occasionally, until it thickens to a luscious sauce consistency. The combination of herbs and broth creates an irresistible aroma that will have your kitchen smelling like a warm hug.
Step 9: Serve It Up
Place the warm chicken schnitzel on plates and generously ladle the mushroom gravy over the top. The crispy chicken with the rich, savory sauce is a match made in heaven. Enjoy it while it’s hot for the best taste and texture!
How to Serve Chicken Schnitzel with Mushroom Gravy Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives lifts the dish visually and adds a fresh, vibrant flavor contrast to the rich gravy. For an extra touch, a lemon wedge on the side brightens the palate when squeezed over the schnitzel.
Side Dishes
This Chicken Schnitzel with Mushroom Gravy Recipe pairs wonderfully with classic mashed potatoes, which soak up every bit of the delicious gravy. Steamed green beans or a crisp cucumber salad also provide a refreshing balance to the richness of the main dish.
Creative Ways to Present
Try stacking the schnitzel slices overlapped on a platter with mushroom gravy drizzled artistically on top. Alternatively, serve the schnitzel sliced like a fan to showcase the golden crust alongside a pool of gravy and a colorful vegetable medley for an elegant presentation that’s perfect for special occasions.
Make Ahead and Storage
Storing Leftovers
You can keep leftover schnitzel and mushroom gravy in an airtight container in the refrigerator for up to 3 days. This makes for a quick and satisfying meal the next day with minimal effort.
Freezing
Both the schnitzel and the mushroom gravy freeze well separately. Wrap the schnitzel tightly in foil or plastic wrap, and store the gravy in a freezer-safe container. They’ll keep in the freezer for up to 1 month without losing flavor or texture.
Reheating
For best results, reheat the schnitzel in a hot oven or air fryer to regain crispiness while warming through. Warm the mushroom gravy gently on the stovetop over low heat, stirring so it heats evenly and stays silky smooth.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add a bit more juiciness and flavor. Just be sure to pound them to an even thickness for consistent cooking and breading.
Is there a substitute for tomato paste in the gravy?
If you don’t have tomato paste, you can use a small amount of tomato sauce or even omit it, but the gravy will lack a bit of that rich tang and depth. Adding a splash of Worcestershire sauce can also help boost umami flavor.
Can this recipe be made gluten-free?
Yes, swap the all-purpose flour and breadcrumbs for gluten-free alternatives. Make sure to use gluten-free broth as well, and you’ll have a delicious gluten-free version of this Chicken Schnitzel with Mushroom Gravy Recipe.
How do I ensure the schnitzel stays crispy when serving?
Drain the cooked schnitzel on paper towels and keep them warm in a low oven before serving. Avoid stacking them, which traps steam and softens the crust. Adding gravy just before eating keeps the crisp exterior intact.
Can I prepare this recipe dairy-free?
Yes! This recipe doesn’t call for dairy ingredients, so it’s naturally dairy-free as long as you use olive oil and confirm your broth has no dairy additives.
Final Thoughts
This Chicken Schnitzel with Mushroom Gravy Recipe is one that warms hearts and fills stomachs with satisfaction every time. Its crispy, golden chicken and rich, flavorful gravy are comfort food at its finest. Give it a try for your next meal—you’ll soon find it becoming a beloved staple in your cooking repertoire. Trust me, once you’ve tasted this, you’ll want to share it with everyone you know!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: German / European
Description
Crispy Chicken Schnitzel served with a rich and savory mushroom gravy, combining tender breaded chicken breasts with a flavorful sauce made from sautéed onions, mushrooms, and herbs. Perfect for a comforting and satisfying meal.
Ingredients
For the Chicken Schnitzel
- 4 large boneless, skinless chicken breasts
- 1 ½ cups plain breadcrumbs
- 4 large eggs, beaten
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- Olive oil for frying
For the Mushroom Gravy
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 12 ounces sliced mushrooms
- 3 tablespoons tomato paste
- 4 tablespoons all-purpose flour
- 3 cups low-sodium chicken or beef broth
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- Pinch of sugar (optional)
Instructions
- Pound and Season Chicken: Place each chicken breast between two sheets of parchment paper and gently pound them to about 1/4 inch thickness. Season both sides evenly with salt and pepper for flavor.
- Prepare Breading Stations: Set up three shallow dishes: one with the flour, one with beaten eggs, and one with plain breadcrumbs. This will make the breading process smooth and uniform.
- Bread the Chicken: Dredge each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs. This triple coating helps achieve a perfectly crisp crust.
- Heat Oil and Fry Chicken: Heat olive oil in a skillet over medium-high heat until it reaches 340–360°F (170–182°C). Fry the breaded chicken breasts for 2–3 minutes per side until they turn golden brown and crispy. Remove and keep warm.
- Sauté Onion: Using the same skillet, retain 2 tablespoons of the leftover oil and drippings or add fresh olive oil if needed. Cook the diced onions over medium heat for 8–10 minutes until softened and translucent.
- Add Mushrooms: Add the sliced mushrooms to the skillet and cook for an additional 5 minutes until they release their moisture and begin to brown.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for 2–3 minutes, allowing it to blend well with the vegetables and develop depth of flavor.
- Make the Gravy Base: Sprinkle the flour over the vegetables and cook for 3–4 minutes, stirring constantly to form a roux and eliminate the raw flour taste.
- Add Broth and Season: Gradually pour in the chicken or beef broth while stirring vigorously to prevent lumps. Add dried thyme, salt, black pepper, and a pinch of sugar to balance the flavors. Simmer the gravy until it thickens to your preferred consistency.
- Serve: Plate the crispy schnitzel and generously spoon the mushroom gravy over the top or serve it on the side. Enjoy this hearty dish warm.
Notes
- Pounding the chicken to an even thickness ensures it cooks uniformly and stays tender.
- Using plain breadcrumbs yields a classic texture, but panko breadcrumbs can be used for an extra crunchy crust.
- The mushroom gravy can be made vegetarian by substituting vegetable broth and omitting chicken broth.
- Keep an eye on the frying oil temperature to avoid soggy schnitzel; too low heat causes excessive oil absorption.
- The pinch of sugar in the gravy helps balance acidity, but it’s optional based on personal taste.
