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.

Prep Time 20

Cook Time 30

Total Time 50

Servings Portions

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 Chicken Schnitzel in a Mushroom Sauce 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