Nothing quite beats the comforting, crispy delight of a well-made Chicken Schnitzel with Mushroom Gravy Recipe. Imagine tender chicken breasts, pounded thin, coated in a golden, crunchy crust, then topped with a rich, savory mushroom gravy that’s bursting with deep, earthy flavors. This dish brings together simple ingredients in a way that feels both hearty and elegant, making it a perfect weeknight dinner or a weekend treat. If you’ve been looking for a recipe that delivers maximum satisfaction with classic flavors, you’re going to love everything about this Chicken Schnitzel with Mushroom Gravy Recipe.
Ingredients You’ll Need
The magic of this Chicken Schnitzel with Mushroom Gravy Recipe lies in its simplicity. Every ingredient plays a crucial role in building layers of texture and flavor—from the crisp coating on the chicken to the luscious mushroom sauce that ties it all together. Keeping the pantry staples close at hand makes this dish easy to whip up anytime.
- Chicken breasts: Four large boneless, skinless breasts provide a tender and juicy base when pounded thin for even cooking.
- Plain breadcrumbs: 1 ½ cups create that irresistibly crunchy crust that schnitzel is known for.
- Large eggs: Four beaten eggs act as the perfect sticky layer to hold the crumbs in place.
- All-purpose flour: One cup for dredging the chicken, and extra flour for thickening the mushroom gravy.
- Salt and black pepper: Essential seasonings that bring out the natural flavors in both the chicken and gravy.
- Olive oil: Used for frying the schnitzel to perfection and cooking the gravy ingredients.
- Yellow onion: One medium, diced for a sweet and aromatic base in the gravy.
- Sliced mushrooms: 12 ounces, which add earthiness and a meaty texture to the sauce.
- Tomato paste: Three tablespoons add a subtle tang and depth to the mushroom gravy.
- Low-sodium chicken or beef broth: Three cups to create a rich, silky gravy base without overpowering saltiness.
- Dried thyme: One teaspoon contributes a fragrant herbal note that complements the mushrooms perfectly.
- Pinch of sugar (optional): Just a touch to balance the acidity and round out flavors.
How to Make Chicken Schnitzel with Mushroom Gravy Recipe
Step 1: Prepare and Season the Chicken
Begin by placing each chicken breast between two sheets of parchment paper and gently pounding them to about 1/4 inch thickness. This not only tenderizes the meat but also ensures each piece cooks evenly and quickly. Season both sides generously with salt and black pepper to build the foundational flavor right at the start.
Step 2: Set Up the Breading Station
In three separate shallow dishes, arrange the flour, the beaten eggs, and the plain breadcrumbs. This classic breading method is key to achieving the schnitzel’s golden crust. Coat each chicken breast first in flour, then dip in the egg, and finally press into the breadcrumbs, making sure each piece is fully coated for maximum crunch.
Step 3: Fry the Schnitzel to Golden Perfection
Heat olive oil in a large skillet to between 340 and 360 degrees Fahrenheit—a crucial temperature range that crisps the coating without soaking it in oil. Fry each schnitzel for 2 to 3 minutes per side until the crust is deeply golden brown. Once done, transfer the schnitzels to a warm plate to rest while you prepare the gravy.
Step 4: Cook the Onions for the Gravy
In the same skillet, keep 2 tablespoons of the drippings or add fresh olive oil if needed. Add the diced yellow onion and cook over medium heat for 8 to 10 minutes. This slow cooking draws out the onion’s natural sweetness, forming a flavorful base for your mushroom gravy.
Step 5: Sauté the Mushrooms
Add the sliced mushrooms to the skillet and sauté for 5 minutes until they release their moisture and begin to brown. This step brings those rich, umami mushroom flavors to life, making your gravy truly special.
Step 6: Build Depth with Tomato Paste
Stir in the tomato paste and let it cook for 2 to 3 minutes. Cooking the paste helps remove any raw taste and intensifies the sauce’s complexity, giving the gravy its vibrant color and subtle tang.
Step 7: Thicken the Gravy
Sprinkle in 4 tablespoons of flour and cook for 3 to 4 minutes, stirring constantly. This step is essential to create a roux that will thicken your gravy beautifully without lumps.
Step 8: Add Broth and Seasonings
Slowly pour in the chicken or beef broth while stirring steadily to avoid clumps. Add dried thyme, salt, pepper, and a pinch of sugar if desired to balance flavors. Let the gravy simmer until it thickens into a smooth, luscious sauce that perfectly complements the schnitzel.
Step 9: Serve and Enjoy
Place the crispy chicken schnitzels on plates and generously ladle the mushroom gravy over the top. This final touch transforms the dish into a mouthwatering, soul-satisfying meal.
How to Serve Chicken Schnitzel with Mushroom Gravy Recipe
Garnishes
A sprinkle of fresh parsley or chives adds a bright pop of color and freshness that nicely contrasts the rich mushroom gravy. Lemon wedges on the side also bring a lovely zing that cuts through the crispy and creamy textures.
Side Dishes
Traditional sides like buttery mashed potatoes or spaetzle soak up the mushroom gravy beautifully. Roasted vegetables or a light green salad can provide a fresh balance to the meal without overwhelming the delicate flavors.
Creative Ways to Present
For a fun twist, serve the schnitzels stacked with layers of gravy in between or cut into strips for a shareable platter. You can also turn leftovers into schnitzel sandwiches with a smear of mushroom gravy as a sauce alternative.
Make Ahead and Storage
Storing Leftovers
Store leftover schnitzel and mushroom gravy separately in airtight containers in the refrigerator. This helps keep the schnitzel crust crisp and prevents the gravy from thinning out or becoming watery.
Freezing
You can freeze cooked schnitzels, wrapped tightly in plastic wrap and foil, for up to 2 months. Freeze the mushroom gravy in a separate container to maintain its texture and flavor during thawing.
Reheating
Reheat schnitzel in a hot oven or air fryer to restore its crispiness, while warming the mushroom gravy gently on the stovetop until simmering before serving. Combining the two just before eating will keep your dish tasting fresh and delicious.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs offer a bit more juiciness and flavor. Just be sure to pound them evenly and adjust the cooking time slightly as they may be thicker.
What type of mushrooms works best in the gravy?
Cremini or button mushrooms are great all-rounders, but for a deeper flavor, try a mix including shiitake or porcini. Just slice them evenly for consistent cooking.
Is it okay to bake the schnitzel instead of frying?
While frying gives the best crunch, you can bake the schnitzel at 425°F for about 15-20 minutes, flipping halfway through. The crust will be lighter but still tasty.
Can I prepare the mushroom gravy in advance?
Yes! Make the gravy a day ahead and reheat it gently on the stove. Sometimes, the flavors actually deepen overnight, making it even more delicious.
What is the best way to keep the schnitzel crispy when serving?
Keep the cooked schnitzel on a wire rack in a warm oven until ready to serve. This prevents the crust from getting soggy and ensures every bite stays perfectly crunchy.
Final Thoughts
Trust me when I say this Chicken Schnitzel with Mushroom Gravy Recipe is destined to become a beloved staple on your dinner table. It’s the kind of dish that offers comfort, elegance, and pure joy with every bite. From the golden crust of the schnitzel to the silky mushroom gravy, the flavors come together in a way that feels both indulgent and wholesome. Give this recipe a try soon—you might just find your new favorite meal that pleases everyone at the table!
Print
Chicken Schnitzel with Mushroom Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: European
Description
This Chicken Schnitzel with Mushroom Gravy recipe offers a crispy, golden-brown breaded chicken paired with a rich and savory mushroom sauce. Perfect for a comforting dinner, the schnitzel is fried to perfection and topped with a hearty mushroom gravy made from sautéed onions, mushrooms, and aromatic herbs.
Ingredients
For the Chicken Schnitzel
- 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 (enough to heat to 340–360°F)
For the Mushroom Gravy
- 2 tablespoons olive oil (or reserved drippings)
- 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
- Prepare the Chicken: Place each chicken breast between two sheets of parchment paper and pound until about 1/4 inch thick. Season both sides of each breast with salt and black pepper to enhance the flavor.
- Bread the Chicken: Set up three separate dishes: one with flour, one with beaten eggs, and one with plain breadcrumbs. Coat each chicken breast first in the flour, then dip into the beaten eggs, and finally cover thoroughly with breadcrumbs ensuring even coating.
- Fry the Chicken: Heat olive oil in a skillet to 340–360°F (170–182°C). Fry each breaded chicken breast for 2–3 minutes per side until they turn golden brown and crispy. Once cooked, remove and keep warm while preparing the gravy.
- Sauté Onions: In the same skillet, retain 2 tablespoons of the drippings or add fresh olive oil if needed. Add the diced onions and cook over medium heat for 8–10 minutes until they become soft and translucent, imparting sweetness to the gravy base.
- Cook Mushrooms: Add the sliced mushrooms to the skillet with onions. Cook for about 5 minutes until the mushrooms soften and release their moisture, enriching the flavor.
- Add Tomato Paste: Stir in 3 tablespoons of tomato paste and cook for 2-3 minutes. This deepens the sauce flavor and adds a touch of acidity and color.
- Make a Roux: Sprinkle the 4 tablespoons of all-purpose flour over the mushroom mixture and cook for 3-4 minutes, stirring frequently. This will form a roux that thickens the gravy.
- Add Broth and Seasonings: Gradually pour in the 3 cups of low-sodium chicken or beef broth while continuously stirring to avoid lumps. Add dried thyme, salt, black pepper, and a pinch of sugar to balance the flavors. Allow the mixture to simmer gently until it thickens to a gravy consistency.
- Serve: Plate the crispy chicken schnitzel and generously spoon the warm mushroom gravy over the top. Serve immediately for best taste and texture.
Notes
- Use a meat mallet or rolling pin to pound chicken evenly for uniform cooking.
- Maintain oil temperature between 340–360°F for a crispy, non-greasy schnitzel.
- Low-sodium broth is recommended to control salt levels in the gravy.
- The pinch of sugar in the gravy helps balance acidity from tomato paste and enhances flavor.
- Keep fried chicken warm on a wire rack instead of paper towels to preserve crispiness.
- Leftover schnitzel can be reheated in an oven to retain crispness rather than microwaving.
