Chicken Schnitzel with Mushroom Gravy
A warm and simple dish featuring crunchy chicken topped with a rich mushroom sauce, perfect for a weeknight meal.
Ingredients
Schnitzel Ingredients
- 4 large boneless, skinless chicken breasts
- 1.5 cups plain breadcrumbs Fresh breadcrumbs recommended for better crunch.
- 4 large eggs, beaten
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- Olive oil for frying Heat to 340–360°F for best results.
Gravy Ingredients
- 2 tablespoons olive oil For gravy; can use drippings from frying.
- 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 For gravy.
- 0.5 teaspoon salt For gravy.
- 1 pinch sugar, optional To balance flavors.
Instructions
Preparation
- Place each chicken breast between parchment and pound to 1/4 inch. Season both sides with salt and pepper.
- Set up three dishes: flour, beaten eggs, and breadcrumbs. Coat each piece in flour, then egg, then breadcrumbs.
Cooking Schnitzel
- Heat oil to 340–360°F. Fry chicken 2–3 minutes per side until golden. Keep warm on a rack or plate in a warm oven.
Making Gravy
- In the same skillet, keep 2 tablespoons of drippings or add oil. Cook onion for 8–10 minutes until soft and golden.
- Add mushrooms and cook about 5 minutes until they release liquid.
- Stir in tomato paste and cook for 2–3 minutes to deepen flavor.
- Sprinkle in flour and cook for 3–4 minutes, stirring to make a roux.
- Slowly add broth while stirring to avoid lumps. Add thyme, salt, pepper, and a pinch of sugar. Simmer until thickened.
Serving
- Serve schnitzel topped with mushroom gravy.
Notes
Pound chicken to even thickness for quick, even cooking. Use fresh breadcrumbs for a better crunch. Let the gravy simmer to develop flavor, and keep oil temperature steady to avoid greasy schnitzel.