Description
A delicious and crispy chicken schnitzel served with a rich mushroom gravy.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- Salt and pepper to taste
- 1/2 cup vegetable oil for frying
- 8 oz mushrooms, sliced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon chopped parsley for garnish
Instructions
- Preheat the oven to 200°F (95°C) to keep the schnitzels warm.
- Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thickness.
- Season the flour with salt and pepper in a shallow dish.
- Beat the eggs in another shallow dish.
- Place the breadcrumbs in a third shallow dish.
- Dredge each chicken breast in the flour, then dip in the eggs, and finally coat with breadcrumbs.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry the chicken schnitzels for about 3-4 minutes on each side until golden brown and cooked through.
- Transfer the cooked schnitzels to a baking sheet and keep warm in the oven.
- In the same skillet, melt the butter and add the sliced mushrooms. Sauté until tender.
- Add the chicken broth and bring to a simmer. Stir in the heavy cream and cook until the sauce thickens.
- Serve the schnitzels topped with mushroom gravy and garnish with parsley.
Notes
- For a gluten-free version, use gluten-free breadcrumbs and flour.
- Serve with mashed potatoes or a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 schnitzel with gravy
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg