Description
Crispy breaded chicken cutlets smothered in a rich, savory mushroom gravy, elevated with a touch of cream and fresh herbs.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (pounded to 1/4-inch thickness)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1/2 cup vegetable oil, for frying
- 2 tablespoons unsalted butter
- 8 oz cremini mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the chicken: Place pounded chicken breasts between plastic wrap and lightly season with salt and pepper.
- Set up breading station: In three shallow bowls, place flour, beaten eggs, and panko mixed with Parmesan, garlic powder, paprika, salt, and pepper.
- Bread the chicken: Dredge each breast in flour, then egg, then panko mixture, pressing lightly to adhere.
- Fry the schnitzel: Heat oil in a large skillet over medium-high heat. Fry chicken in batches (2 at a time) for 3-4 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate.
- Make the gravy: In the same skillet, drain excess oil leaving about 1 tablespoon. Add butter and melt over medium heat. Add mushrooms and onion; cook 5-6 minutes until softened and browned. Add garlic and cook 30 seconds.
- Sprinkle 2 tablespoons flour over mushrooms; stir constantly for 1 minute. Slowly whisk in chicken broth and cream. Bring to a simmer, then reduce heat to low. Cook 3-4 minutes until thickened. Stir in thyme, season with salt and pepper.
- Serve: Place schnitzel on plates, spoon mushroom gravy over top, garnish with parsley.
Notes
For extra crispiness, let breaded chicken rest 10 minutes before frying. You can substitute chicken broth with vegetable broth. Leftover schnitzel can be reheated in a 350°F oven for 10 minutes.
Nutrition
- Calories: 620 kcal
- Sugar: 4 g
- Fat: 34 g
- Carbohydrates: 38 g
- Protein: 42 g