Chicken Schnitzels with Mushroom Gravy

Crispy, golden Chicken Schnitzels with Mushroom Gravy —this dish is classic comfort food at its finest. Perfectly pan-fried chicken coated in seasoned panko breadcrumbs meets a deep, umami-rich sauce made with tender mushrooms, garlic, and beef stock. It’s the kind of meal that feels like a warm hug on a plate.

Why You’ll Love This Recipe

• Crispy and juicy: The schnitzels are crunchy on the outside, tender on the inside

• Rich mushroom gravy: Deeply savory and loaded with flavor

• Homemade from scratch: No packets, just real, fresh ingredients

• Easy to make: Straightforward steps and accessible ingredients

• Great for guests: A crowd-pleaser perfect for family dinners or entertaining

• Comfort food classic: Filling, satisfying, and full of old-school charm

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Mushroom Gravy

• button mushrooms (or other small mushrooms), thinly sliced

• beef stock

• unsalted butter

• flour

• olive oil

• beef bouillon cube (or Oxo cube), crumbled

• Worcestershire sauce

• shallot, finely diced

• garlic, finely diced

• salt and black pepper, to taste

For the Chicken Schnitzels

• chicken breasts

• panko breadcrumbs

• vegetable oil (or sunflower or canola oil)

• flour

• eggs, beaten

• paprika

• salt

• black pepper

• garlic powder

• onion powder (or extra garlic powder)

• fresh thyme leaves, for garnish (optional)

Directions

Make the Mushroom Gravy:

1. Sauté Mushrooms
   In a large pan, heat olive oil and 1 tablespoon of butter over medium-high heat. Add mushrooms and sauté until they’re golden and softened. Don’t overcrowd the pan—cook in batches if necessary. Season lightly with salt and pepper. Remove from the pan and set aside.

2. Cook Aromatics and Make Roux
   Reduce the heat to medium. Melt the remaining butter in the pan and add the shallots and garlic. Cook until softened and lightly golden. Stir in the flour and cook for 1 minute, stirring constantly.

3. Add Stock
   Gradually whisk in the beef stock to avoid lumps. Add the crumbled bouillon cube, Worcestershire sauce, and season with salt and pepper to taste.

4. Finish the Gravy
   Return the cooked mushrooms to the pan. Let the gravy simmer for a few minutes until it thickens. Remove from heat. If reheating later, warm gently over low heat with a splash of water to loosen the sauce.

Prepare the Chicken Schnitzels:

1. Slice and Pound Chicken
   Slice each chicken breast horizontally to create two thinner cutlets (4 total). Cover with cling film and gently pound each one to an even thickness.

2. Prepare Dredging Station
   In a small bowl, mix the paprika, salt, black pepper, garlic powder, and onion powder.
   Set up three shallow dishes:

   • One with flour and half the seasoning

   • One with beaten eggs

   • One with panko breadcrumbs and the remaining seasoning

3. Bread the Chicken
   Dredge each piece of chicken first in flour, then dip in eggs, then coat in panko breadcrumbs. Press the breadcrumbs on firmly for an even coating.

4. Fry the Schnitzels
   Heat about 1 cup of oil in a heavy-bottomed pan over medium-high heat until shimmering (about 350°F / 180°C). Fry two schnitzels at a time, about 3 minutes per side, until golden and cooked through. Drain on a wire rack or paper towels.

5. Serve
   Plate the schnitzels hot and pour the mushroom gravy generously over the top. Garnish with fresh thyme if desired.

Servings and timing

Servings: 4
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Variations

• Use chicken thighs: Boneless, skinless thighs can be used for a juicier bite.

• Try different gravy: Swap mushrooms for onions or make a creamy version with a splash of cream.

• Make it spicy: Add a pinch of cayenne pepper to the breadcrumb mix.

• Dairy-free: Use plant-based butter and check your stock for dairy-free labeling.

• Serve it light: Skip the gravy and top with a squeeze of lemon for a lighter dish.

Storage/Reheating

Storage: Store schnitzels and gravy separately in airtight containers in the fridge for up to 3 days.
Reheating:

• Schnitzels: Reheat in a hot oven (375°F) for 10–12 minutes to keep them crispy.

• Gravy: Warm gently in a saucepan over low heat with a splash of water or stock to loosen.

FAQs

Can I make the schnitzels ahead of time?

Yes, you can bread the schnitzels in advance and store them in the fridge for a few hours before frying.

How do I keep the schnitzels crispy?

Drain them on a wire rack instead of paper towels, and don’t cover them while they cool.

Can I bake the schnitzels instead of frying?

Yes, bake at 425°F for 20–25 minutes, flipping halfway through. They won’t be quite as crispy, but still tasty.

What can I serve with this?

Mashed potatoes, buttered noodles, roasted veggies, or a fresh salad all pair beautifully.

Can I use chicken tenders?

Yes, just adjust the cook time down as they’ll be smaller and cook faster.

What mushrooms work best?

Button mushrooms are classic, but cremini or baby bella mushrooms offer even more flavor.

Can I use store-bought gravy?

Homemade is best for flavor, but store-bought can be used in a pinch. Add sautéed mushrooms for a personal touch.

Is the gravy gluten-free?

No, but you can make it gluten-free by using GF flour and checking your stock and bouillon cube ingredients.

Can I freeze the schnitzels?

Yes, after frying, let them cool completely, then freeze in a single layer. Reheat in the oven until hot and crispy.

Is it okay to double the gravy?

Absolutely. If you love sauce, making extra gravy is never a bad idea.

Conclusion

Chicken Schnitzels with Mushroom Gravy is the ultimate comfort meal—crispy, juicy, and smothered in rich, homemade sauce. It’s a classic combination that feels hearty and satisfying without being overly complicated. Whether you’re serving it up for a weekend dinner or a special occasion, this dish is sure to become a favorite at your table.