Name: Chicken Schnitzel with Mushroom Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: German
Ingredients: 4 boneless, skinless chicken breasts, each pounded to an even thickness (about ¼–½ inch); 1 cup all-purpose flour, seasoned with salt and pepper for dredging; 2 large eggs, beaten (optional: add a splash of milk); 1 cup breadcrumbs (plain or panko for extra crunch); Salt and pepper to taste; Vegetable oil, enough for shallow frying (canola, sunflower, or neutral oil); 1 cup sliced mushrooms (cremini or white button); 1 cup chicken broth (low sodium if possible); 1 cup heavy cream; 1 tablespoon Worcestershire sauce; 1 tablespoon fresh parsley, chopped (for garnish)

Description

A cozy and beginner-friendly recipe for chicken schnitzel topped with a creamy mushroom gravy, perfect for weeknight dinners or special occasions.

Ingredients

Scale

4 boneless, skinless chicken breasts, each pounded to an even thickness (about ¼–½ inch)
1 cup all-purpose flour, seasoned with salt and pepper for dredging
2 large eggs, beaten (optional: add a splash of milk)
1 cup breadcrumbs (plain or panko for extra crunch)
Salt and pepper to taste
Vegetable oil, enough for shallow frying (canola, sunflower, or neutral oil)
1 cup sliced mushrooms (cremini or white button)
1 cup chicken broth (low sodium if possible)
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Prepare the chicken: Trim fat and pound chicken breasts to ¼–½ inch thick, season with salt and pepper.
Set up the breading station: Place seasoned flour, beaten eggs, and breadcrumbs in separate dishes. Dredge chicken in flour, dip in eggs, and coat in breadcrumbs.
Fry the chicken: Heat vegetable oil in a skillet, then fry breaded schnitzels for 4–5 minutes per side until golden and cooked through.
Sauté the mushrooms: Drain excess oil, then sauté mushrooms (and optional shallot or garlic) until browned.
Make the mushroom gravy: Deglaze the pan with chicken broth, then stir in cream and Worcestershire sauce. Simmer until thickened.
Serve: Spoon mushroom gravy over schnitzels, garnish with parsley, and add lemon wedges if desired.

Notes

For a healthier version, bake the schnitzels instead of frying. If the gravy thickens too much, thin it with broth or milk.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Pan-frying
Cuisine: German

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg

Keywords: chicken schnitzel, mushroom gravy, comfort food, weeknight dinner, German cuisine