Mushroom Jägerschnitzel
Crispy pan-fried chicken cutlets smothered in a quick German-style mushroom and cream sauce. Ready in 20 minutes—the weeknight version of the classics.
- Total time
- 20 min
- Servings
- 2
- Calories
- 528
- Protein
- 42g
Ingredients
- 2 medium (about 6 oz each) chicken breasts, boneless and skinless
- 8 oz, sliced mushrooms, cremini or button
- ½ cup all-purpose flour
- ½ cup heavy cream
- ¼ cup dry white wine or chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Place chicken between plastic wrap and pound to 0.5-inch thickness with a meat mallet.
- 2
Season chicken with salt and pepper. Dredge both sides in flour, tapping off excess.
- 3
Heat 2 tbsp butter and 1 tbsp oil in a large skillet over medium-high until shimmering.
- 4
Sear chicken 3 minutes per side until golden brown. Transfer to a plate.
- 5
In the same skillet, sauté mushrooms until golden, about 4 minutes. Add wine and mustard.
- 6
Stir in cream, return chicken to the pan, and simmer until sauce coats the back of a spoon, 2 minutes. Garnish with parsley.
Tools you’ll need
- meat mallet
- plastic wrap
- large skillet (12-inch)
- wooden spoon
- plate
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