Chicken Schnitzel with Mushroom Gravy

This Chicken Schnitzel with Mushroom Gravy is a hearty, comforting dish that combines crispy, golden-breaded chicken cutlets with a rich, savory mushroom sauce. I love how the crunchy coating contrasts beautifully with the silky gravy—each bite is loaded with texture and deep, satisfying flavor.

Why You’ll Love This Recipe

I love how this recipe brings together two comfort food favorites: crispy fried chicken and creamy mushroom gravy. The schnitzel is tender on the inside and perfectly crunchy on the outside, and the gravy adds a warm, earthy richness that takes the whole dish to the next level. It’s simple enough for a weeknight dinner, but special enough to serve to guests. Plus, it pairs beautifully with mashed potatoes, noodles, or a crisp salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken schnitzel:

• Boneless, skinless chicken breasts (pounded thin)

• All-purpose flour

• Eggs

• Panko breadcrumbs

• Salt

• Black pepper

• Garlic powder

• Paprika

• Oil for frying (like vegetable or canola)

For the mushroom gravy:

• Butter

• Fresh mushrooms (sliced – cremini or white button work great)

• Garlic (minced)

• All-purpose flour

• Chicken broth

• Heavy cream or milk

• Salt

• Black pepper

• Fresh thyme or parsley (optional, for garnish)

Directions

1. I start by slicing the chicken breasts in half horizontally and pounding them thin between two sheets of plastic wrap. I season them with salt, pepper, garlic powder, and paprika.

2. I set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.

3. I dredge each chicken cutlet in flour, then dip it in the egg, and finally coat it in panko, pressing gently so it sticks well.

4. I heat oil in a large skillet over medium heat and fry the schnitzels for 3–4 minutes per side, until golden and crispy. I transfer them to a paper towel-lined plate to drain.

5. For the mushroom gravy, I melt butter in a pan and sauté the mushrooms until browned, about 5–7 minutes. I add the garlic and cook for another minute.

6. I sprinkle in the flour and stir to coat the mushrooms, cooking for 1–2 minutes to remove the raw flour taste.

7. I slowly whisk in the chicken broth, stirring constantly, and bring it to a simmer until it thickens. Then I stir in the cream or milk and season with salt and pepper.

8. I spoon the warm mushroom gravy over the crispy schnitzel just before serving and garnish with fresh herbs if I have them on hand.

Servings and timing

This recipe makes 4 servings. It takes about 35–40 minutes total—20 minutes for prep and 15–20 minutes for cooking.

Variations

• I sometimes add a splash of white wine to the gravy for extra depth.

• For a lighter version, I bake the breaded chicken in the oven instead of frying it.

• I’ve also tried making it with pork or veal cutlets instead of chicken—just as delicious.

• For a gluten-free option, I use gluten-free breadcrumbs and flour.

• Adding caramelized onions to the gravy is a great twist when I want an even richer flavor.

Storage/reheating

I store leftover schnitzel and gravy separately in the refrigerator for up to 3 days. To keep the schnitzel crispy, I reheat it in a skillet or oven, not the microwave. The gravy reheats well on the stovetop or in the microwave—just stir it to restore its smooth texture.

If I need to freeze the schnitzel, I let it cool completely, then wrap it tightly and freeze for up to 2 months. I always reheat it in the oven for the best texture.

FAQs

How do I keep the schnitzel crispy?

I always fry the schnitzel in hot oil and let it rest on paper towels or a wire rack. I avoid covering it with gravy too early—only right before serving—to maintain the crunch.

What mushrooms work best for the gravy?

I like using cremini mushrooms for a deeper flavor, but white button mushrooms work well too. I’ve also used a mix of mushrooms for variety.

Can I make the gravy ahead of time?

Yes, I often make the gravy in advance and store it in the fridge. I reheat it gently, adding a splash of broth or cream if it thickens too much.

What sides go well with chicken schnitzel?

I usually serve it with mashed potatoes, buttered noodles, or roasted vegetables. A simple green salad also balances the richness nicely.

Can I bake the schnitzel instead of frying?

Yes, I bake it at 400°F (200°C) on a wire rack over a baking sheet for 20–25 minutes, flipping halfway. It still comes out crispy, especially with panko breadcrumbs.

Conclusion

This Chicken Schnitzel with Mushroom Gravy is pure comfort on a plate. The crispy chicken combined with the rich, creamy sauce makes for a meal that’s both rustic and elegant. I love making this when I want something that feels special but doesn’t take all day to prepare. It’s satisfying, flavorful, and always gets rave reviews at the table.

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