Description
Chicken Schnitzels with Mushroom Gravy is a classic comfort dish featuring crispy, golden panko-breaded chicken schnitzels topped with a rich and flavorful mushroom gravy. This meal is the ultimate combination of crunchy and succulent textures, perfect for a hearty main course dinner.
Ingredients
Scale
Mushroom Gravy
- 9oz / 250g Button Mushrooms, thinly sliced (or other small mushrooms)
- 2 cups / 500ml good quality Beef Stock
- 4 tbsp / 60g Unsalted Butter, divided
- 3 tbsp Flour
- 1 tbsp Olive Oil
- 1/2 Beef Oxo Cube/Bouillon Cube, crumbled
- 1/2 tsp Worcestershire Sauce
- 1 Shallot, very finely diced
- 1–2 cloves Garlic, very finely diced
- Salt & Black Pepper, to taste
Chicken Schnitzels
- 2x 9oz / 250g Chicken Breasts
- 1.5 cups / 90g Panko Breadcrumbs
- 1 cup / 250ml Vegetable Oil (or sunflower or canola oil), for frying
- 1/4 cup / 35g Flour
- 2 Eggs, beaten
- 1 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder (or sub with more garlic powder)
- Fresh Thyme Leaves, to garnish (optional)
Instructions
- Prepare the Mushrooms: In a large pan over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. Add the sliced mushrooms and fry until softened and golden with a slight crust, working in batches if necessary to avoid steaming. Season with a pinch of salt and pepper, then remove mushrooms from the pan and set aside.
- Build the Gravy Base: Reduce heat to medium and melt the remaining 3 tbsp butter in the same pan. Add the finely diced shallot and garlic, cooking until softened and just starting to color.
- Make the Roux: Stir flour into the pan, combining it with the shallots and garlic until fully mixed. Gradually pour in the beef stock, whisking continuously to prevent lumps from forming.
- Finish the Gravy: Add the crumbled Oxo/bouillon cube and Worcestershire sauce, seasoning to taste with salt and black pepper. Return the sautéed mushrooms to the pan and simmer for a few minutes until the gravy thickens. Remove from heat. When ready to serve, reheat gently with a splash of water to loosen, stirring out any lumps.
- Prep the Chicken: Horizontally slice each chicken breast through the center to create four even pieces. Cover each with cling film and gently pound until even and thin, but not tearing the meat.
- Mix Seasoning: In a small bowl, combine 1 tsp salt, 1 tsp paprika, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder.
- Breading Station: Line up three shallow dishes. Add flour and half the seasoning to the first; beaten eggs to the second; panko breadcrumbs and the rest of the seasoning to the third. Dredge each chicken piece in flour, then egg, then breadcrumbs, ensuring a thorough coating at each stage.
- Fry Schnitzels: Heat enough oil in a heavy-bottomed pan over medium-high heat so it covers the bottom (about 180°C/350°F). Test with breadcrumbs—they should sizzle immediately. Fry schnitzels in batches (two at a time), around 3 minutes per side, until deep golden and cooked through. Drain on a wire rack or paper towels. Repeat with remaining chicken.
- Serve: Plate schnitzels and pour mushroom gravy over the top. Garnish with fresh thyme if desired. Serve immediately for best crispness.
Notes
- Mushrooms: Baby button mushrooms are best for easy serving and flavor—avoid large slices so the gravy pours well and isn’t overpowered.
- Make Ahead: Schnitzels are best freshly fried for crispness. Gravy can be made in advance, cooled, and refrigerated for a few days; reheat with a splash of water before serving.
- Panko Breadcrumbs: Japanese-style breadcrumbs found in most supermarkets—the key to crisp schnitzels.
- Serving: Delicious served with mashed potatoes or your favorite sides.
- Calories: Nutrition estimated for four servings, factoring in two teaspoons of oil absorbed per schnitzel (not all breading is used).
Nutrition
- Serving Size: 1 schnitzel with gravy
- Calories: 480
- Sugar: 2g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
