25-Min Crispy Chicken Jägerschnitzel with Mushroom Sauce
Panko-crusted chicken cutlets seared until golden, then finished with a quick mushroom-cream sauce. Served with roasted potatoes and lemon — pure German comfort on a weeknight.
- Total time
- 25 min
- Servings
- 2
- Calories
- 625
- Protein
- 48g
Ingredients
- 2 large (about 1 lb) boneless chicken breasts
- ¾ cup panko breadcrumbs
- 8 oz mushrooms (cremini or button), sliced
- ½ cup sour cream
- ½ cup chicken broth
- 1 large shallot, minced
- 1 whole fresh lemon
- 1.5 cups roasted potatoes (pre-cooked or bagged)
Instructions
- 1
Pat chicken breasts dry. Pound to even 0.5-inch thickness between plastic wrap.
- 2
Season pounded chicken with salt and pepper. Coat both sides with panko, pressing gently.
- 3
Heat 3 tbsp oil in a 12-inch skillet over medium-high until shimmering. Sear chicken 3 min per side until golden. Transfer to a plate.
- 4
In same skillet, add mushrooms and minced shallot. Cook 4 minutes, stirring, until mushrooms release liquid and start to brown.
- 5
Pour in broth, scraping up any browned bits. Simmer 2 minutes, then whisk in sour cream off heat until smooth.
- 6
Return chicken to skillet, nestling into sauce. Warm 1 minute. Serve over roasted potatoes with lemon wedges.
Tools you’ll need
- 12-inch stainless steel or nonstick skillet
- plastic wrap or cutting board for pounding
- meat mallet or heavy pan
- measuring cups and spoons
- whisk
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