Golden pan-fried chicken schnitzel topped with a rich, peppery mushroom cream sauce, served alongside a fresh garden salad for the perfect comforting yet elegant dish. This classic European-inspired meal offers both crunch and creaminess, making it a satisfying dinner that feels both indulgent and well-balanced.

Why You’ll Love This Recipe

This Crispy Chicken Schnitzel with Creamy Mushroom Sauce combines irresistible textures and bold, comforting flavors. The crispy golden crust on the schnitzel provides the perfect contrast to the rich and velvety mushroom sauce. It’s an excellent dish for both weeknight dinners and special occasions. The simple salad on the side adds freshness and brightness, rounding out the meal beautifully.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Schnitzel:

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs (panko or regular)
• 1/2 cup grated parmesan (optional)
• Oil for frying (vegetable or canola)

For the Mushroom Cream Sauce:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 1/2 cups cremini or button mushrooms, sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• Salt to taste
• 3/4 cup heavy cream
• 1/4 cup chicken broth
• 1 teaspoon Dijon mustard
• Fresh parsley, chopped (for garnish)

For the Side Salad:

• 2 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste

Directions

1. Slice each chicken breast in half lengthwise to create thin cutlets. Place them between two sheets of plastic wrap and gently pound to even thickness.
2. Season both sides with salt and pepper. Dredge each piece in flour, dip into the beaten egg, and coat in breadcrumbs (combined with parmesan if using).
3. In a large skillet, heat oil over medium heat. Fry schnitzels for 3–4 minutes per side, or until golden brown and fully cooked. Remove and drain on paper towels.
4. In a separate pan, heat butter and olive oil. Sauté onion and garlic for about 2 minutes until soft and fragrant.
5. Add mushrooms, thyme, black pepper, and salt. Cook until mushrooms are tender and lightly browned.
6. Stir in chicken broth and let simmer for 2 minutes. Add heavy cream and Dijon mustard. Let simmer 3–5 more minutes until sauce thickens.
7. For the salad, toss mixed greens and cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper.
8. Serve schnitzels on a plate, generously topped with mushroom cream sauce and garnished with parsley. Add the salad on the side.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

• Cheesy Twist: Add shredded mozzarella or provolone inside the schnitzel for a cheesy center.
• Gluten-Free Option: Use gluten-free breadcrumbs and flour alternatives such as almond or rice flour.
• Lighter Sauce: Replace heavy cream with half-and-half or Greek yogurt for a lighter sauce.
• Spicy Kick: Add a pinch of chili flakes to the sauce or paprika to the breadcrumb coating for a bit of heat.
• Herb Upgrade: Incorporate fresh herbs like rosemary or tarragon into the sauce for added flavor depth.

storage/reheating

Store leftover schnitzel and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat schnitzel in a preheated oven at 350°F (175°C) for 10–15 minutes to retain its crispiness. The sauce can be gently reheated on the stovetop over low heat, adding a splash of broth or cream if it thickens too much.

FAQs

How do I prevent the schnitzel from becoming soggy?

Ensure the schnitzel is well-drained on paper towels and avoid covering it right after frying, which traps steam and softens the crust.

Can I make this ahead of time?

Yes, you can prepare and bread the schnitzel in advance. Store it in the refrigerator, covered, and fry just before serving.

Can I bake the schnitzel instead of frying?

Yes, bake at 400°F (200°C) for 20–25 minutes, flipping halfway. The texture may be slightly less crispy but still delicious.

What type of mushrooms work best?

Cremini or button mushrooms are ideal, but you can also use portobello, shiitake, or a blend for richer flavor.

Is there a dairy-free alternative for the sauce?

Use plant-based butter and cream (like oat or cashew cream) and omit the parmesan if making it dairy-free.

What side dishes go well with this schnitzel?

Aside from salad, mashed potatoes, roasted vegetables, or buttered noodles pair well with the creamy mushroom sauce.

How do I know the schnitzel is cooked through?

Use a meat thermometer. The internal temperature should reach 165°F (74°C) for chicken.

Can I freeze the schnitzel?

Yes, after frying and cooling, freeze schnitzels individually. Reheat in the oven straight from frozen for best results.

How thick should I pound the chicken?

Aim for about 1/4 inch thickness to ensure even cooking and crispness.

Is the Dijon mustard necessary in the sauce?

It enhances the flavor but can be omitted or substituted with a small amount of Worcestershire sauce or lemon juice.

Conclusion

Crispy Chicken Schnitzel with Creamy Mushroom Sauce offers a harmonious balance of texture and taste, making it a standout dish for both everyday meals and special gatherings. With simple ingredients and easy preparation, it brings restaurant-quality flavor to your kitchen. Whether enjoyed fresh or reheated, this schnitzel is sure to impress with every bite.

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