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
Scale
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.
