Chicken Schnitzel with Mushroom Gravy
Crispy pan-fried chicken cutlets smothered in a rich, earthy mushroom sauce. Serve with mashed potatoes and steamed vegetables for a restaurant-quality German dinner in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 542
- Protein
- 48g
Ingredients
- 2 whole (about 1 lb) chicken breasts, boneless skinless
- ½ cup all-purpose flour
- 1 whole egg
- 8 oz mushrooms, cremini or button
- 1 cup beef broth
- ¼ cup sour cream
- 2 tbsp butter
- ½ whole yellow onion
Instructions
- 1
Pound each chicken breast to 1/4-inch thickness between plastic wrap using a meat mallet.
- 2
Season both sides with salt and pepper. Whisk egg in a shallow bowl. Spread flour in another bowl.
- 3
Coat each cutlet in flour, shake off excess, then dip in egg and coat both sides.
- 4
Heat 2 tbsp butter and 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 5
Sear chicken 3 minutes per side until golden brown and cooked through. Transfer to a plate.
- 6
Slice mushrooms and mince onion. Add to the same skillet with a pinch of salt, sauté for 4 minutes.
- 7
Pour in beef broth, scraping up any browned bits. Simmer 2 minutes, then stir in sour cream.
- 8
Return chicken to the skillet and warm through, about 1 minute. Season sauce with salt and pepper.
- 9
Serve schnitzel and sauce over mashed potatoes with steamed vegetables alongside.
Tools you’ll need
- meat mallet
- plastic wrap
- two shallow bowls
- 12-inch skillet
- wooden spoon
- spatula
- plate
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