If you’re craving a dish that’s comfort food at its finest with a touch of elegance, then you absolutely must try this Chicken Schnitzel with Mushroom Gravy Recipe. The tender, golden-brown schnitzel paired with a rich, savory mushroom gravy creates a harmony of flavors and textures that’s simply irresistible. Every bite offers the satisfying crunch of perfectly fried chicken melded with the creamy, earthy notes of the homemade gravy, making this a true crowd-pleaser that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering simple, everyday ingredients for this Chicken Schnitzel with Mushroom Gravy Recipe is what makes it so approachable, yet none of these basics are anything short of essential. Each one plays a crucial role: from the seasoning that brings brightness to the chicken, to the mushrooms that add depth and earthiness to the gravy. Let’s dive into what you’ll need to create this unforgettable dish.
- 4 large boneless, skinless chicken breasts: The star of the dish; pounding them thin ensures a tender, quick fry with perfect crispness.
- 1 ½ cups plain breadcrumbs: These create that irresistible crunchy coating every schnitzel should have.
- 4 large eggs, beaten: Acts as the glue that helps the breadcrumbs stick beautifully to the chicken.
- 1 cup all-purpose flour: Essential for dredging the chicken before coating to make the crust even.
- 1 teaspoon salt: Seasoning that enhances all the natural flavors of the chicken and coating.
- 1 teaspoon black pepper: Adds a gentle warmth and slight bite to the seasoning.
- Olive oil for frying: Provides a delicious, crispy finish with a touch of fruity flavor.
- 2 tablespoons olive oil: Used for sautéing the onions and mushrooms for that luscious mushroom gravy.
- 1 medium yellow onion, diced: Adds sweetness and depth to the gravy base as it caramelizes.
- 12 ounces sliced mushrooms: The heart of the gravy, delivering earthy, meaty flavor.
- 3 tablespoons tomato paste: Gives the gravy a rich color and a subtle tang that balances the mushrooms.
- 4 tablespoons all-purpose flour: Thickens the gravy to a perfect consistency.
- 3 cups low-sodium chicken or beef broth: Creates a deeply savory sauce base full of comforting flavor.
- 1 teaspoon dried thyme: Introduces a lovely herbal aroma that pairs beautifully with mushrooms.
- ½ teaspoon black pepper: Adds a mild kick to the gravy.
- ½ teaspoon salt: Perfectly balances the gravy’s richness.
- Pinch of sugar (optional): Just a touch to round out flavors and tame any acidity from the tomato paste.
How to Make Chicken Schnitzel with Mushroom Gravy Recipe
Step 1: Prepare and Pound the Chicken
Start by placing each chicken breast between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound each breast down to about a quarter-inch thickness. This step guarantees that tender, evenly cooked pieces with just the right amount of bite emerge once fried. Don’t forget to season both sides generously with salt and black pepper; this simple step infuses flavor right into the meat.
Step 2: Set Up Your Breading Station
Next, set up three shallow dishes for dredging: one with flour, one with beaten eggs, and one with breadcrumbs. This classic breading trio is the secret behind that irresistible schnitzel crunch. Coat each chicken breast first in the flour to help the egg stick, then dip into the beaten eggs, and finally coat with the breadcrumbs. Make sure each piece is thoroughly covered for maximum crispiness.
Step 3: Fry the Chicken to Golden Perfection
Heat olive oil in a large skillet over medium-high heat until it reaches between 340 and 360 degrees Fahrenheit (or hot enough that a breadcrumb sizzles when flicked in). Fry each schnitzel for about 2 to 3 minutes per side until the crust is a beautiful golden brown. Don’t overcrowd the pan as you cook—this ensures an even crisp. Once cooked, transfer the schnitzel to a warm plate to rest while you prepare the mushroom gravy.
Step 4: Sauté Onions and Mushrooms
In the same skillet, keep about 2 tablespoons of the flavorful drippings or add fresh olive oil. Toss in the diced yellow onion and cook for 8 to 10 minutes until softened and lightly caramelized—this step builds the gravy’s sweetness and depth. Then, add the sliced mushrooms, letting them cook for another 5 minutes until they release their moisture and begin to brown, enriching the overall flavor of your gravy.
Step 5: Build the Mushroom Gravy Base
Stir in the tomato paste and cook it down for 2 to 3 minutes to develop a slight caramelized flavor and deepen the color. Next, sprinkle the flour evenly over the mixture and continue cooking for 3 to 4 more minutes. This step is essential because it cooks out the raw flour taste and thickens your gravy later on.
Step 6: Create the Perfect Gravy
Slowly pour in the chicken or beef broth while continuously stirring to avoid lumps. This transformation from flour and fat into a velvety gravy is pure magic. Add the dried thyme, salt, black pepper, and just a pinch of sugar if desired to balance flavors. Let the sauce simmer gently until it thickens to a luscious, spoon-coating consistency. Your mushroom gravy is now ready to elevate your schnitzel to new heights!
Step 7: Serve It Up!
Pile the golden chicken schnitzels on plates and generously spoon the steaming mushroom gravy over the top. The harmony of crisp chicken with warm, rich gravy is one of those classic food moments that never gets old.
How to Serve Chicken Schnitzel with Mushroom Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a vibrant pop of color and a mild oniony freshness that contrasts beautifully with the rich mushroom gravy. For an extra indulgent touch, a dollop of sour cream or a wedge of lemon on the side can brighten the plate and enhance flavors.
Side Dishes
Potatoes are the quintessential partner for schnitzel and gravy. Whether creamy mashed potatoes, crispy roast potatoes, or buttery spaetzle, each brings a comforting base that soaks up the luscious gravy perfectly. Steamed green beans or a crisp cucumber salad add refreshing crunch and color to complete the meal.
Creative Ways to Present
Try stacking the schnitzel slightly overlapped on a wooden board with gravy artfully drizzled over, then garnish with fresh herbs and lemon wedges for an inviting rustic look. Serving alongside a freshly baked bread basket allows guests to mop up every last bit of that delicious mushroom sauce. Presentation can turn your everyday dinner into a special occasion!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover schnitzel or mushroom gravy, don’t worry because they store exceptionally well. Keep them separately in airtight containers in the refrigerator for up to 3 days. This helps maintain the crispness of the schnitzel and keeps the gravy fresh without becoming soggy or greasy.
Freezing
You can freeze cooked schnitzel by wrapping each piece tightly in plastic wrap and then placing them in a freezer-safe container or bag. The mushroom gravy should be cooled completely and stored in a sealed container. Both can last for up to 2 months. When you’re ready, thaw overnight in the refrigerator for best results.
Reheating
To reheat schnitzel and preserve the crispiness, place the pieces on a wire rack in a preheated oven at 350 degrees Fahrenheit for about 10 minutes. Warm the mushroom gravy gently on the stovetop or microwave, stirring occasionally until heated through. Combining careful reheating methods means your leftovers taste almost as good as fresh!
FAQs
Can I use chicken thighs instead of breasts for this Chicken Schnitzel with Mushroom Gravy Recipe?
Absolutely! Boneless, skinless chicken thighs work well and can add extra juiciness and flavor. Just make sure to pound them to an even thickness for consistent cooking and a crisp coating.
What kind of mushrooms work best in the gravy?
While common white button mushrooms are perfect and budget-friendly, cremini or baby bella mushrooms add a deeper, earthier flavor that complements the richness of the gravy beautifully.
Is it possible to bake the schnitzel instead of frying?
Yes, baking is a great option if you want a lighter version. Coat the chicken as usual and bake on a greased rack at 425 degrees Fahrenheit for about 20 minutes, flipping halfway through to achieve a golden finish.
How thick should I pound the chicken breasts?
A quarter-inch thickness is ideal because it ensures quick, even cooking and that satisfyingly crisp crust that defines a great schnitzel.
Can I prepare the mushroom gravy in advance?
You sure can! The mushroom gravy actually tastes even better the next day after the flavors meld. Store it in the refrigerator and gently reheat when ready to serve your schnitzel.
Final Thoughts
This Chicken Schnitzel with Mushroom Gravy Recipe is one of those dishes that feels as comforting as a warm embrace but looks and tastes impressively gourmet. It combines simplicity and elegance in a way that will have you reaching for seconds—and trust me, your family and friends will thank you for making it. So go ahead, roll up your sleeves, and treat yourself to this crispy, creamy, utterly satisfying meal that brings joy to every bite.
Print
Chicken Schnitzel with Mushroom Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: German
Description
This Chicken Schnitzel with Mushroom Gravy is a delicious dish featuring tender, thinly pounded chicken breasts coated in a crispy breadcrumb crust and fried to golden perfection. The schnitzel is then served with a rich, savory mushroom gravy made with sautéed onions, mushrooms, tomato paste, and a flavorful broth reduction. This comforting meal takes about 50 minutes to prepare and serves four.
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
- 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 with a meat mallet or rolling pin until about ¼ inch thick. Season both sides evenly with salt and black pepper.
- Set up dredging stations: Arrange three shallow dishes – one with all-purpose flour, one with the beaten eggs, and one with plain breadcrumbs. Coat each chicken breast first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly in breadcrumbs.
- Fry the schnitzel: Heat olive oil in a deep skillet or frying pan to 340–360°F. Fry each chicken piece for 2 to 3 minutes on each side until golden brown and crispy. Remove and keep warm while preparing the gravy.
- Sauté the onion: In the same skillet, retain about 2 tablespoons of the drippings or add 2 tablespoons fresh olive oil. Cook the diced onion over medium heat for 8 to 10 minutes until soft and translucent.
- Add mushrooms: Add the sliced mushrooms to the onions and cook for an additional 5 minutes until they release their moisture and soften.
- Incorporate tomato paste: Stir in the tomato paste and cook for 2 to 3 minutes to deepen the flavor and remove raw taste.
- Make a roux: Sprinkle the 4 tablespoons of flour over the mushroom mixture and cook for 3 to 4 minutes, stirring constantly, to form a roux and cook out the raw flour taste.
- Add broth and seasonings: Gradually pour in the chicken or beef broth while stirring to prevent lumps. Add dried thyme, salt, black pepper, and a pinch of sugar if desired. Simmer the gravy on low heat until it thickens to your preferred consistency.
- Serve: Plate the crispy chicken schnitzels and generously spoon over the mushroom gravy. Serve immediately for best taste.
Notes
- Pound the chicken breasts evenly for uniform cooking and optimum crispiness.
- Use low-sodium broth to better control the salt level in the gravy.
- Temperature control is key when frying to ensure a crispy crust without burning.
- You can substitute the mushrooms with cremini or button mushrooms depending on availability.
- The pinch of sugar in the gravy helps balance acidity from the tomato paste but is optional.
- Leftover schnitzel can be reheated in an oven or air fryer to maintain crispiness.
