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Chicken Schnitzel with Mushroom Gravy

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Crispy breaded chicken cutlets served with a savory mushroom gravy (Jägerschnitzel-style), combining flattened chicken breasts fried until golden and a pan sauce of mushrooms, onions, stock, wine (or cider), and seasonings.

Ingredients

Scale
  • 6 boneless skinless chicken cutlets (about 1 to 1¼ lb / 450–560 g total), pounded to 1/4" thickness
  • 1 cup (120 g) all-purpose flour, seasoned with 1 tsp salt and 1/2 tsp black pepper
  • 2 large eggs, beaten with 2 tablespoons water
  • 1 1/2 cups (150 g) plain breadcrumbs or panko
  • Vegetable oil for shallow frying (about 1/2–1 cup)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped (about 1/2 cup)
  • 8–10 oz (225–285 g) cremini or button mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour (for gravy)
  • 1/2 cup dry white wine or hard cider
  • 2 cups beef or chicken stock
  • 1 teaspoon Dijon mustard (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions

  1. Prepare the chicken: Season cutlets on both sides with salt and pepper and set up a breading station with seasoned flour, beaten eggs, and breadcrumbs.
  2. Dredge each cutlet in flour, dip into the egg wash (shake off excess), then coat evenly with breadcrumbs; place on a rack and let rest 5 minutes.
  3. Heat a large skillet over medium-high and add enough vegetable oil to come about 1/8–1/4" up the side; when oil is hot (350°F/175°C or a small breadcrumb sizzles immediately), fry cutlets in batches 2–3 minutes per side until golden brown and cooked through; transfer to a baking sheet and keep warm in a 200°F (95°C) oven while you make the gravy.
  4. For the mushroom gravy, wipe the skillet and melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat; add chopped onion and cook 3–4 minutes until softened.
  5. Add sliced mushrooms and cook 5–7 minutes until browned and liquid evaporates; stir in minced garlic and cook 30 seconds.
  6. Sprinkle 2 tablespoons flour over the mushrooms, stir for 1 minute to cook the raw flour taste, then slowly add 1/2 cup white wine (or cider), scraping browned bits from the pan.
  7. Whisk in 2 cups stock and 1 teaspoon Dijon mustard (if using); bring to a simmer and cook 4–6 minutes until the gravy thickens; season with salt and pepper to taste.
  8. Return cutlets to the pan to warm briefly in the gravy or serve the cutlets topped with mushroom gravy; garnish with chopped parsley and lemon wedges.

Notes

Allow breaded cutlets to rest briefly before frying to help coating adhere; use panko for extra crispiness. If you prefer a richer gravy, stir in 1–2 tablespoons heavy cream at the end. To make ahead: keep fried cutlets warm on a baking sheet and reheat briefly in a 400°F oven for 5–7 minutes to crisp before serving with freshly made gravy.

Nutrition

Find it online: https://www.rapidrecipes.blog/chicken-schnitzel-mushroom-gravy/