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
Scale
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.
