Imagine a golden, crispy exterior shattering beneath your fork, revealing tender chicken inside, all smothered in a rich, creamy mushroom gravy that will make your taste buds dance with joy. This German-inspired Chicken Schnitzel is not just a meal—it's a culinary adventure that transforms an ordinary dinner into an extraordinary experience. Whether you're a home cook looking to impress your family or a food enthusiast seeking authentic flavors, this recipe promises restaurant-quality deliciousness right from your own kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup flour
- 2 eggs
- 1 cup breadcrumbs
- 2 cups mushrooms, sliced
- 1 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the chicken by placing each breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts until they are uniformly thin, about 1/4 inch thick.
- Set up three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs. Season each dish with a pinch of salt and pepper.
- Dredge each chicken breast first in the seasoned flour, shaking off excess. Then dip into the beaten eggs, ensuring complete coverage. Finally, coat thoroughly with breadcrumbs, pressing gently to help crumbs adhere.
- Heat oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep and hot enough that a breadcrumb sizzles immediately when dropped in.
- Carefully place breaded chicken breasts into the hot oil. Fry for 3-4 minutes on each side until golden brown and crispy, ensuring internal temperature reaches 165°F.
- Remove chicken and drain on paper towels to remove excess oil. Keep warm in a low-temperature oven.
- In the same skillet, add sliced mushrooms and sauté until they release their moisture and become golden brown, about 5-6 minutes.
- Pour in chicken broth and heavy cream, scraping up any browned bits from the pan. Simmer the sauce until it thickens slightly, about 5 minutes.
- Season the mushroom gravy with salt and pepper to taste. If desired, add a splash of white wine or a sprinkle of fresh thyme for extra flavor.
- Plate the crispy schnitzel and generously pour the warm mushroom gravy over the top. Garnish with fresh parsley if desired.
Tips
- Temperature is Key: Ensure your oil is at the right heat (around 350°F) for perfect golden-brown schnitzel. Too cool, and it'll be greasy; too hot, and the outside burns before the inside cooks.
- Pounding Technique: When flattening chicken breasts, use even, gentle strokes to create uniform thickness. This ensures consistent cooking and that signature crispy texture.
- Breading Station Hack: Set up your flour, egg, and breadcrumb stations in order. Use one hand for dry ingredients and the other for wet to keep your hands clean and prevent clumpy breading.
- Don't Overcrowd the Pan: Fry schnitzel in batches to maintain oil temperature and ensure each piece gets perfectly crisp.
- Gravy Pro Tip: For extra depth of flavor, consider adding a splash of white wine or a sprinkle of fresh thyme to your mushroom sauce.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 25g
Protein: 38g
Fat: 26g
Saturated Fat: 9g
Cholesterol: 145mg
