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Chicken Schnitzel with Mushroom Sauce
This easy Chicken Schnitzel is a delicious way to make a fancy dinner at home in just 40 minutes. Pounded chicken breasts are coated in a light crisp breading, fried to golden brown perfection, and slathered with a rich and creamy mushroom sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 700 kcal
Course:
Main Course
Cuisine:
German , Austrian
Ingredients
- 2 (500g / 1.1lb) chicken breasts boneless and skinless
- neutral oil for deep frying
- chives for garnish
Marinade
- 1 tsp or to taste salt
- 1 teaspoon crushed black pepper
- ½ teaspoon white pepper
- 1 teaspoon garlic powder
- 1 tablespoon Sriracha sauce
- 1 tablespoon Dijon mustard
Dredging
- 1 medium egg whisked
- 1 cup all-purpose flour
- 1 cup breadcrumbs
Mushroom Sauce
- 150 g (5 oz) white mushrooms sliced
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- ⅓ teaspoon salt
- ⅓ teaspoon white pepper
- ½ chicken stock cube optional
- 1 teaspoon dried parsely
- 1 cup milk
- 6 tablespoon cooking cream see notes
Instructions
- Slice each chicken breast from the middle so that you are left with 4 chicken cutlets.
- Put one chicken cutlet between two layers of cling film and flatten with the mallet until it is under 1 cm (~ ⅓") thin. The thin-ness of the cutlets is very important for a crispy, well-cooked chicken schnitzel. Repeat the process for remaining 3 cutlets.
- Make a paste of the marination ingredients and thoroughly apply on the chicken fillets. Let sit for 30 minutes if you have time to spare.
- Meanwhile, prepare the dredging station. In three separate shallow bowls, add a whisked egg, all-purpose flour and breadcrumbs.
- Heat oil in a large frying pan.
- Take out your chicken cutlets. First place the chicken fillet in flour, coat both sides and shake off excess. Then dip into the egg. And finally coat it with breadcrumbs.
- Fry these on medium heat and do not crowd the pan. They should reach an internal temperature of 75°C (170°F).
- Once golden and crispy on both sides take out on a wire rack. Don't put on a paper towel as it will get soggy.
- Heat the butter and olive oil in a pan and then on high heat add your mushrooms. Cook till some of them start to brown and crisp up.
- Then add your flour along with salt and white pepper. Give a stir.
- After 2 minutes add the milk, dried parsley and chicken cube on medium-low heat. Keep stirring so that it doesn’t get lumpy.
- Wait till the milk starts to thicken then add in the cream. Cook for 2-3 minutes and turn off flame.
- In your serving plate, place a chicken schnitzel, pour some mushroom sauce on next to it, add your choice of potato side, sprinkle some chopped chives and enjoy!
Cup of Yum
Notes
- You can substitute chicken bouillon cube with ½ teaspoon chicken powder.
- Cooking cream is a light cream containing 15% fat. You can also use heavy cream.
- The olive oil prevents the butter from burning.
Nutrition Information
Serving
1serving
Calories
700kcal
(35%)
Carbohydrates
51g
(17%)
Protein
39g
(78%)
Fat
37g
(57%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
6g
Monounsaturated Fat
15g
Trans Fat
0.3g
Cholesterol
169mg
(56%)
Sodium
1457mg
(61%)
Potassium
828mg
(24%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
712IU
(14%)
Vitamin C
5mg
(6%)
Calcium
167mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 700
% Daily Value*
| Serving | 1serving | |
| Calories | 700kcal | 35% |
| Carbohydrates | 51g | 17% |
| Protein | 39g | 78% |
| Fat | 37g | 57% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 169mg | 56% |
| Sodium | 1457mg | 61% |
| Potassium | 828mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 712IU | 14% |
| Vitamin C | 5mg | 6% |
| Calcium | 167mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.