Chicken Schnitzel In a Mushroom Sauce

Few dishes combine crunch, creaminess, and comfort quite like Chicken Schnitzel in Mushroom Sauce. This timeless classic has a way of drawing people together, whether for a casual family dinner or a satisfying meal out with friends. Add a side of golden fries and a vibrant slice of lemon, and you have a dish that ticks all the right boxes.

Originating from Europe, schnitzel has long been a favourite for its simplicity and appeal. The crispy, golden-brown coating on the tender chicken breast is its crowning glory. With every bite, there’s a delightful contrast between the crunch of the breadcrumb crust and the juicy chicken within. But what elevates this dish to the next level is the luscious mushroom sauce poured generously over the top.

The sauce itself is a masterpiece of comfort, rich with the earthy depth of mushrooms. Whether made creamy or left with a touch of rustic simplicity, it pairs beautifully with the schnitzel, creating a perfect marriage of flavours. The mushrooms bring a savoury umami punch, while the sauce’s smooth texture adds indulgence to every mouthful.

And then there are the fries—crisp, golden, and just the right amount of salty. They serve as the perfect companion, soaking up any stray droplets of sauce and adding a hearty balance to the dish. The slice of lemon may seem like a humble garnish, but it plays a crucial role. A quick squeeze over the schnitzel brightens the flavours, cutting through the richness and offering a refreshing zing.

What makes Chicken Schnitzel in Mushroom Sauce so appealing is its versatility. It’s comfort food at its finest, but it’s also elegant enough to impress. Whether served with a side of fresh greens or simply enjoyed with fries, it’s a dish that satisfies both the palate and the soul.

So, the next time you’re craving something warm and satisfying, let Chicken Schnitzel in Mushroom Sauce take centre stage. It’s a meal of flavour an texture on a plate that will have you coming back for more.

Chicken Schnitzel In a Mushroom Sauce

This Chicken Schnitzel in Mushroom Sauce combines crispy, golden-brown breaded chicken with a rich, creamy mushroom sauce. Served with fries and a refreshing squeeze of lemon, it’s a comforting, indulgent meal perfect for any occasion.

4.97 from 29 votes

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Course: Main Dish

Cuisine: Austrian, Swiss

Keyword: Breadcrumbs, Chicken, Chicken Schnitzel, Eggs, Mushroom Sauce, Spice

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 Portions

Calories: 793kcal

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Ingredients

 

For the Schnitzel:

• 4 large chicken breasts boneless & skinless
• 2 large eggs free range
• 120 g plain flour
• 150 g breadcrumbs
• salt to taste
• black pepper to taste
• ½ tsp paprika optional
• Vegetable oil for frying

For the Mushroom Sauce:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 250 g mushrooms sliced (button or chestnut work well)
• 1 cup chicken stock or vegetable stock
• ½ cup double cream
• 1 tsp fresh thyme leaves or ½ tsp dried thyme
• salt to taste
• black pepper to taste

To Serve:

• 4 portions fries store-bought or homemade
• 1 medium lemon slices/wedges

Instructions

• Place the chicken breasts between two sheets of clingfilm and pound them gently with a meat mallet or rolling pin until they’re about 1cm (½ inch) thick.
  4 large chicken breasts
• Season the chicken with salt, pepper and paprika (if using).
  salt, black pepper, ½ tsp paprika
• Set up a breading station with three shallow bowls: one with flour, one with beaten eggs and one with breadcrumbs.
  120 g plain flour, 150 g breadcrumbs, 2 large eggs
• Dredge each chicken breast in flour, dip it into the egg, and coat it in breadcrumbs, pressing lightly to ensure an even coating.
• Heat about 1cm (½ inch) of vegetable oil in a large frying pan over medium heat.
  Vegetable oil
• Fry each schnitzel for 3–4 minutes per side until golden brown and cooked through. Drain on kitchen paper and keep warm.
• In a large saucepan, heat butter and olive oil over medium heat. Add the onion and garlic, cooking until softened.
  2 tbsp unsalted butter, 1 tbsp olive oil, 1 medium onion, 2 cloves garlic
• Stir in the mushrooms and cook for 5–7 minutes until golden and tender.
  250 g mushrooms
• Pour in the stock and let it simmer for 5 minutes. Reduce the heat and stir in the cream and thyme, cooking for another 2–3 minutes. Season to taste.
  1 cup chicken stock, ½ cup double cream, 1 tsp fresh thyme leaves, salt, black pepper
• Plate each schnitzel and pour the mushroom sauce generously over the top. Add a side of fries and a lemon wedge to each plate.
  4 portions fries, 1 medium lemon
• Squeeze the lemon over the schnitzel just before eating for a refreshing burst of flavour.

Notes

It may sound strange but try a sliced strawberry as a garnish. It goes so well with everything.

Nutrition

Calories: 793kcal | Carbohydrates: 61g | Protein: 64g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 288mg | Sodium: 678mg | Potassium: 1364mg | Fiber: 5g | Sugar: 7g | Vitamin A: 970IU | Vitamin C: 22mg | Calcium: 142mg | Iron: 5mg