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Crispy Chicken Schnitzel with Creamy Mushroom Sauce

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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.

Ingredients

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

Instructions

  1. Slice each chicken breast in half lengthwise to make thinner cutlets. Place between plastic wrap and pound gently to even thickness.
  2. Season both sides with salt and pepper. Dredge in flour, dip in beaten egg, then coat in breadcrumbs mixed with parmesan if using.
  3. Heat oil in a skillet over medium heat. Fry schnitzels for 3–4 minutes per side or until golden brown and cooked through. Drain on paper towels.
  4. To make the sauce, heat butter and olive oil in a pan. Sauté onion and garlic until fragrant, about 2 minutes.
  5. Add mushrooms, thyme, pepper, and a pinch of salt. Cook until mushrooms are golden and tender.
  6. Pour in chicken broth and simmer for 2 minutes. Stir in cream and Dijon mustard, and simmer another 3–5 minutes until thickened.
  7. Toss salad greens and tomatoes with olive oil, balsamic vinegar, salt, and pepper.
  8. Plate schnitzel, spoon over creamy mushroom sauce, and serve with salad on the side. Garnish with parsley.

Notes

  • Pounding the chicken evenly ensures uniform cooking and a crispier texture.
  • Use panko breadcrumbs for extra crunch.
  • The mushroom sauce can be made ahead and gently reheated.
  • Optional: Serve with lemon wedges for added brightness.

Nutrition

Keywords: chicken schnitzel, mushroom sauce, creamy sauce, German chicken recipe, pan-fried chicken, crispy schnitzel

Find it online: https://epicrecipebox.com/crispy-chicken-schnitzel-with-creamy-mushroom-sauce/