Crispy Chicken Schnitzel with Mushroom Sauce
Tender pan-fried chicken cutlets topped with a quick sautéed mushroom gravy, served with potato salad, eggs, tomatoes, and cucumber—a German diner favorite done in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
- 2 pieces (about 6 oz each) boneless chicken breasts
- ½ cup all-purpose flour
- 1 large eggs
- 8 oz mushrooms, cremini or button
- ½ cup sour cream or crème fraîche
- ½ cup white wine or chicken broth
- ½ medium yellow onion
- 1 cup prepared potato salad
Instructions
- 1
Pound chicken breasts flat between plastic wrap until about 1/4-inch thick.
- 2
Beat the egg in a shallow bowl. Put flour in another bowl. Season both with salt and pepper.
- 3
Coat each chicken piece in flour, then egg, then flour again. Shake off excess.
- 4
Heat 3 tbsp oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 5
Sear chicken 3 minutes per side without moving, until golden. Transfer to a plate.
- 6
Slice mushrooms 1/4-inch thick. Dice the onion. Cook both in the same skillet for 3 minutes until soft.
- 7
Pour in wine and scrape the pan bottom. Simmer 1 minute, then stir in sour cream until smooth.
- 8
Return chicken to pan and spoon sauce over it. Warm through for 1 minute. Serve with potato salad, sliced hard-boiled egg, tomato slices, and cucumber.
Tools you’ll need
- 12-inch skillet
- meat mallet or rolling pin
- two shallow bowls
- rubber spatula
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