Chicken Schnitzel with Mushroom Gravy

Chicken Schnitzel with Mushroom Gravy is a classic comfort dish with crispy chicken and a rich mushroom sauce.

introduction — Chicken Schnitzel with Mushroom Gravy

This Chicken Schnitzel with Mushroom Gravy is easy to make and very satisfying.
If you like mushroom sauces, try a similar dish Creamy Chicken with Mushrooms and Dijon Sauce for another idea.

why make this recipe — Chicken Schnitzel with Mushroom Gravy

Make this Chicken Schnitzel with Mushroom Gravy when you want a warm, filling meal.
It gives crisp chicken and a savory gravy that kids and adults like.

• Quick to cook once you prep the chicken.
• Uses simple pantry ingredients.
• Great for weeknights or a cozy dinner.

how to make Chicken Schnitzel with Mushroom Gravy

Follow simple steps and you will have a great meal fast.
Keep the chicken warm while you finish the gravy.

• Pound the chicken thin so it cooks evenly.
• Bread and fry the chicken until golden.
• Use the pan drippings to build a flavorful mushroom gravy.
  For a different one-pan idea, see this creamy chicken and vegetable pie.

Ingredients : Chicken Schnitzel with Mushroom Gravy

• 4 large boneless, skinless chicken breasts
• 1 1/2 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 (for gravy)
• 1 medium yellow onion, diced
• 12 ounces sliced mushrooms
• 3 tablespoons tomato paste
• 4 tablespoons all-purpose flour (for gravy)
• 3 cups low-sodium chicken or beef broth
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• Pinch of sugar (optional)

Directions : Chicken Schnitzel with Mushroom Gravy

• Place each chicken breast between parchment and pound to 1/4 inch. Season both sides with salt and pepper.
• Set up three shallow dishes: flour, beaten eggs, and breadcrumbs. Coat each piece in flour, then egg, then breadcrumbs.
• Heat oil in a skillet to 340–360°F (medium-high). Fry chicken 2–3 minutes per side until golden brown. Keep warm on a rack or in a low oven.
• In the same skillet, keep about 2 tablespoons of drippings or add 2 tablespoons olive oil. Cook the diced onion 8–10 minutes until soft and a bit golden.
• Add the sliced mushrooms and cook about 5 minutes until they release moisture and brown.
• Stir in the tomato paste and cook 2–3 minutes to deepen flavor.
• Sprinkle in 4 tablespoons flour and cook 3–4 minutes while stirring to remove raw flour taste.
• Slowly add the 3 cups broth while stirring to avoid lumps. Add thyme, salt, pepper, and a pinch of sugar if you like. Simmer until thickened to a gravy.
• Serve the schnitzel topped with the mushroom gravy.

how to serve Chicken Schnitzel with Mushroom Gravy

Serve the schnitzel hot with plenty of gravy on top.
Keep sides simple and comforting.

• Mashed potatoes or buttered noodles
• Steamed green beans or a simple salad
• Lemon wedges for a bright finish

how to store Chicken Schnitzel with Mushroom Gravy

Cool the schnitzel and gravy before storing.
Use airtight containers in the fridge for up to 3 days.

• To freeze, wrap schnitzel well and store gravy in a separate container. Freeze up to 2 months.
• Reheat gently in a low oven or in a skillet. Add a splash of broth if gravy is too thick.

tips to make Chicken Schnitzel with Mushroom Gravy

Small steps help the dish turn out great.

• Pound chicken evenly for quick, even cooking.
• Press breadcrumbs into the chicken so the crust sticks well.
• Keep oil at the right temperature to avoid greasy schnitzel.
• Use pan drippings for the best gravy flavor.
• For more mushroom ideas, check this cashew chicken with mushrooms for inspiration on pairing mushrooms with savory sauces.

variation (if any) — Chicken Schnitzel with Mushroom Gravy

You can change the recipe to suit taste.

• Use pork or veal cutlets instead of chicken for a classic schnitzel.
• Add cream or a splash of white wine to the gravy for richness.
• Stir in fresh herbs like parsley at the end for color.

FAQs — Chicken Schnitzel with Mushroom Gravy

Q: Can I bake the schnitzel instead of frying?
A: Yes. Bake at 425°F on a wire rack for 12–15 minutes, flipping once, until golden.

Q: How do I keep the schnitzel crisp when serving later?
A: Keep pieces on a rack in a warm oven (200°F) until ready to serve. Add gravy just before serving.

Q: What pan is best to cook this in?
A: A heavy skillet works best for even heat. A cast-iron pan gives great browning. Buy it here

Q: Can I make the gravy vegetarian?
A: Yes. Use vegetable broth and skip the pan drippings. Add butter or oil to cook onions and mushrooms.

Q: Is it okay to use dried mushrooms?
A: You can, but rehydrate them first. Fresh mushrooms give the best texture and flavor.

Chicken Schnitzel with Mushroom Gravy

A classic comfort dish featuring crispy chicken and a rich mushroom gravy, perfect for a warm family meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Comfort Food, German

Servings 4 servings

Calories 600 kcal

Ingredients

  

For the Chicken Schnitzel

• 4 large boneless, skinless chicken breasts Pounded to 1/4 inch thick
• 1 cup all-purpose flour
• 4 large eggs, beaten
• 1.5 cups plain breadcrumbs
• 1 teaspoon salt
• 1 teaspoon black pepper
• Olive oil for frying For cooking the schnitzel

For the Mushroom Gravy

• 2 tablespoons olive oil For gravy
• 1 medium yellow onion, diced
• 12 ounces sliced mushrooms
• 3 tablespoons tomato paste
• 4 tablespoons all-purpose flour For gravy
• 3 cups low-sodium chicken or beef broth
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 1 pinch sugar Optional

Instructions

 

Preparation

• Pound each chicken breast between parchment paper to 1/4 inch thickness. Season both sides with salt and pepper.
• Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each piece of chicken in flour, then egg, and finally breadcrumbs.

Cooking the Schnitzel

• Heat oil in a skillet to 340–360°F (medium-high). Fry chicken for 2–3 minutes on each side until golden brown. Keep the chicken warm on a rack or in a low oven.

Making the Mushroom Gravy

• In the same skillet, leave about 2 tablespoons of drippings or add 2 tablespoons olive oil. Cook the diced onion for 8–10 minutes until soft and slightly golden.
• Add the sliced mushrooms to the skillet and cook for about 5 minutes until they release moisture and brown.
• Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor.
• Sprinkle in 4 tablespoons of flour and cook for 3–4 minutes while stirring to remove raw flour taste.
• Slowly add the 3 cups of broth while stirring to avoid lumps. Add thyme, salt, pepper, and a pinch of sugar if desired. Simmer until thickened into a gravy.

Serving

• Serve the schnitzel hot topped with the mushroom gravy.

Notes

To keep schnitzel crisp, place on a rack in a warm oven until serving. Best eaten with simple sides like mashed potatoes, buttered noodles, green beans, or a salad.

Keyword Chicken Schnitzel, Comfort Food, Crispy Chicken, Easy Dinner, mushroom gravy