Description
This chicken schnitzel is crispy on the outside, tender on the inside, and topped with a rich, savory mushroom gravy that elevates the classic comfort food to new heights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup vegetable oil, for frying
- For the Mushroom Gravy:
- 2 tablespoons butter
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness.
- Set up a breading station: three shallow bowls—one with flour, one with beaten eggs, and one with panko, Parmesan, garlic powder, paprika, salt, and pepper mixed together.
- Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat with the panko mixture, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat. Fry chicken schnitzels for 3-4 minutes per side, until golden brown and cooked through. Drain on paper towels.
- For the mushroom gravy, melt butter in the same skillet over medium heat. Add sliced mushrooms and cook until browned, about 5 minutes. Add garlic and cook 1 minute.
- Sprinkle flour over mushrooms and stir to coat. Cook for 1 minute.
- Gradually whisk in chicken broth and heavy cream, stirring constantly until smooth. Add thyme, salt, and pepper. Simmer until thickened, about 3-5 minutes.
- Serve schnitzels topped with mushroom gravy.
Notes
For extra crispy schnitzel, let the breaded chicken rest for 5 minutes before frying. You can also substitute chicken thighs if preferred.
Nutrition
- Calories: 620 kcal
- Sugar: 3 g
- Fat: 38 g
- Carbohydrates: 32 g
- Protein: 38 g