Description
Crispy, golden chicken schnitzels topped with a rich, homemade mushroom gravy – this dish is pure comfort food. Perfect for cozy dinners, this meal combines crunchy breaded chicken with savory mushroom sauce for an irresistible combo.
Ingredients
- For the Mushroom Gravy:
- 9 oz / 250g button mushrooms, thinly sliced
- 2 cups / 500ml good quality beef stock
- 4 tbsp / 60g unsalted butter
- 3 tbsp flour
- 1 tbsp olive oil
- 1/2 beef Oxo cube or bouillon cube, crumbled
- 1/2 tsp Worcestershire sauce
- 1 shallot, very finely diced
- 1–2 cloves garlic, very finely diced
- Salt and black pepper, to taste
- For the Chicken Schnitzels:
- 2x 9 oz / 250g chicken breasts
- 1.5 cups / 90g panko breadcrumbs
- 1 cup / 250ml vegetable oil (or sunflower/canola oil), for frying
- 1/4 cup / 35g flour
- 2 eggs, beaten
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder (or use more garlic powder)
- Fresh thyme leaves, for garnish (optional)
Instructions
- Make the Mushroom Gravy: In a large pan over medium-high heat, add olive oil and 1 tbsp butter. Add mushrooms and cook until browned and caramelized. Season with salt and pepper. Remove mushrooms and set aside.
- Reduce heat to medium, melt remaining 3 tbsp butter, then add shallots and garlic. Cook until softened. Stir in flour and cook for 1 minute.
- Gradually whisk in beef stock to avoid lumps. Add crumbled Oxo cube, Worcestershire sauce, salt, and pepper. Return mushrooms to the pan and simmer a few minutes until thickened. Remove from heat and reheat gently before serving.
- Prepare Chicken Schnitzels: Slice each chicken breast horizontally to create 4 thin fillets. Cover each piece with cling film and pound to an even thickness.
- In a small bowl, mix paprika, salt, pepper, garlic powder, and onion powder. Divide the seasoning between the flour and breadcrumbs.
- Set up 3 shallow dishes: one with seasoned flour, one with beaten eggs, one with seasoned panko breadcrumbs.
- Dredge each chicken fillet in flour, then egg, then breadcrumbs, pressing firmly to adhere.
- Heat oil in a large heavy-bottom pan over medium-high heat to about 180°C/350°F. Test by dropping in a breadcrumb—it should sizzle rapidly.
- Fry chicken two pieces at a time for about 3 minutes per side or until golden brown and cooked through. Transfer to a wire rack or paper towels to drain. Repeat with remaining schnitzels.
- Serve hot schnitzels topped with warm mushroom gravy and optional thyme garnish.
Notes
- Use thin chicken cutlets for even cooking and crispiness.
- The mushroom gravy can be made ahead and reheated with a splash of water.
- Serve with mashed potatoes, rice, or a green salad for a complete meal.
- Use gluten-free breadcrumbs and flour if needed for dietary restrictions.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: European
Nutrition
- Serving Size: 1 schnitzel with gravy
- Calories: 590
- Sugar: 3g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg
