Easy Chicken Schnitzel with Mushroom Gravy

Easy Chicken Schnitzel with Mushroom Gravy is a crispy, golden pan-fried chicken cutlet served with a rich and savory mushroom sauce that takes this classic comfort food to the next level. It’s the perfect combination of crunchy coating and creamy, flavorful gravy that always makes me feel like I’m digging into a cozy, hearty meal.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make with simple ingredients and tastes like something from a classic European bistro. The schnitzel is thin and crispy, while the mushroom gravy adds deep, earthy flavor that balances the dish perfectly. It’s also super versatile—I serve it with mashed potatoes, rice, or even over buttered noodles, and it’s always a hit.

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

• All-purpose flour

• Eggs

• Breadcrumbs (regular or panko)

• Salt

• Black pepper

• Garlic powder (optional)

• Paprika (optional)

• Oil for frying (like canola or vegetable)

For the mushroom gravy:

• Butter or olive oil

• Mushrooms (button or cremini), sliced

• Garlic cloves

• Onion or shallot (finely chopped)

• 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 parchment.

2. I set up a breading station with one bowl of flour (seasoned with salt, pepper, and paprika), one bowl of beaten eggs, and one bowl of breadcrumbs.

3. I dredge each chicken piece in flour, dip it into the eggs, then coat it in breadcrumbs, pressing gently to help them stick.

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

5. For the gravy, I melt butter in a pan and sauté the onions and mushrooms until soft and browned.

6. I stir in minced garlic and cook for 1 more minute, then add flour and stir to coat everything evenly.

7. I slowly whisk in chicken broth and cream, letting the sauce simmer and thicken for about 5–7 minutes.

8. I season the gravy with salt, pepper, and fresh herbs, then spoon it generously over the schnitzel before serving.

Servings and timing

This recipe serves 4 and takes about 40 minutes from start to finish—including prepping, frying, and making the gravy. It’s quick enough for a weeknight, but feels special enough for a weekend dinner.

Variations

• I sometimes use turkey cutlets instead of chicken for a holiday-inspired twist.

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

• I like to add Dijon mustard or Worcestershire sauce to the gravy for extra depth.

• I’ve also made the schnitzel gluten-free using almond flour and gluten-free breadcrumbs.

storage/reheating

I store leftover schnitzel and gravy separately in airtight containers in the fridge for up to 3 days. To reheat, I crisp the schnitzel in a skillet or toaster oven and gently warm the gravy on the stovetop. I avoid microwaving the schnitzel to keep it from going soggy.

FAQs

What’s the best way to get schnitzel extra crispy?

I make sure the oil is hot enough (around 350°F/175°C) before frying and don’t overcrowd the pan. I also use panko breadcrumbs for an extra crunchy texture.

Can I freeze the schnitzel?

Yes. I freeze the breaded, uncooked schnitzel on a baking sheet, then transfer them to a bag. When I’m ready to cook, I fry them straight from frozen—just a bit longer per side.

Do I need to use cream in the mushroom gravy?

No, I’ve used milk or even a non-dairy alternative like oat milk with great results. The sauce may be a little thinner, but still tasty.

What sides go best with this dish?

I usually serve it with mashed potatoes, egg noodles, or roasted vegetables. A light salad with lemon dressing also balances the richness well.

Can I use other meats?

Definitely I’ve used veal or even tofu for a vegetarian version.

Conclusion

Easy Chicken Schnitzel with Mushroom Gravy is a satisfying dish that brings together crunch, creaminess, and comfort all on one plate. It’s a great recipe to keep in rotation for when I want something cozy, flavorful, and easy to customize. Whether I’m cooking for family or just treating myself, this dish always delivers a warm, hearty experience.

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