Chicken Schnitzel with Mushroom Gravy
A plate of Chicken Schnitzel with Mushroom Gravy delivers the perfect blend of crisp, golden cutlets paired with a rich, savory sauce. This dish brings together satisfying textures and deep, hearty flavors without complicated steps. From weeknight dinners to relaxed weekend meals, this comforting recipe stands out as a reliable favorite. Whether you love traditional European cooking or enjoy modern family-style meals, this version of Chicken Schnitzel with Mushroom Gravy offers the ideal balance of simplicity, richness, and convenience.
Equipment
Ingredients
- 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
- 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
- Place each chicken breast between parchment and pound to 1/4 inch. Season both sides with salt and pepper.
- Set up dishes with flour, eggs, and breadcrumbs. Coat each piece in flour, then egg, then breadcrumbs.
- Heat oil to 340–360°F. Fry chicken 2–3 minutes per side until golden. Keep warm.
- In the same skillet, keep 2 tablespoons drippings or add oil. Cook onion 8–10 minutes.
- Add mushrooms and cook 5 minutes.
- Stir in tomato paste and cook 2–3 minutes.
- Sprinkle in flour and cook 3–4 minutes.
- Slowly add broth while stirring. Add thyme, salt, pepper, and sugar. Simmer until thickened.
- Serve schnitzel with gravy.
Notes:
- Serve with potatoes, noodles, or salad. Keep gravy and schnitzel stored separately for best texture.
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