Chicken Schnitzel with Creamy Mushroom Sauce
Servings: 4
Calories: 1229kcal
Golden chicken schnitzels topped with a creamy mushroom sauce you can make in the same pan – what’s not to love? Chicken Schnitzel with Creamy Mushroom Sauce is freezer-friendly, weeknight-worthy, and feels like a hug on a plate. Perfect for when you want something cosy without the fuss.
Ingredients
CHICKEN SCHNITZEL (see note 1)
- 1 kg boneless, skinless chicken breasts (halved horizontally to form thinner steaks)
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 75 g plain (all-purpose) flour
- 3 eggs, whisked
- 180 g panko breadcrumbs (see note 2)
- Oil, for cooking
CREAMY MUSHROOM SAUCE
- 1 tbsp extra-virgin olive oil
- 360 g sliced mushrooms (see note 3)
- 2 tbsp unsalted butter
- 1 tsp freshly minced garlic
- 500 ml thickened (whipping/heavy) cream
- 1 tsp dijon mustard
- 1 tsp chicken stock powder (bouillon)
- 4 thyme sprigs, leaves picked, plus extra to garnish (can be substituted with 1 tsp thyme leaves) (optional)
- 35 g freshly grated parmesan (see note 4)
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste, plus extra to finish
SERVING SUGGESTIONS
- Freezer-friendly mashed potatoes
- Green beans, steamed
Instructions
- Prepare the schnitzels – Season the chicken with the salt and pepper. Pound to an even thickness (about 1 cm/½ inch) for even cooking.
- Set up your crumbing station with the flour, whisked eggs and panko breadcrumbs.
- Coat each piece of chicken in the flour (shaking off the excess), then the egg, then the breadcrumbs, pressing to coat evenly.
- Choose your cooking method and cook the schnitzels –Shallow-fry: Heat 60 ml (¼ cup) of olive oil over medium–high heat. Cook the schnitzels in batches for 4–5 minutes each side until golden and cooked through. Transfer to a paper towel-lined plate and season with extra salt.Air fry: Preheat the air fryer to 200°C (400°F). Spray both sides of the schnitzels with olive oil. Cook in batches for 8–10 minutes, flipping halfway, until golden and cooked through.Oven-bake: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Bake the schnitzels on a wire rack set over a baking tray for 12–15 minutes or until golden and cooked through. For best results, toast the panko breadcrumbs before crumbing (see note 2).
- Make the creamy mushroom sauce – Heat the oil in a large, heavy-based frying pan over medium–high heat (if using the same pan you used for the chicken, wipe out any excess crumbs and oil first).
- Add the mushrooms and cook, stirring, for 4–5 minutes until golden and the moisture has evaporated.
- Add the butter and garlic and cook, stirring, for a further 30 seconds until fragrant.
- Add the cream, mustard, chicken stock powder and thyme, if using. Cook, uncovered, over medium–low heat, stirring, for 2–3 minutes or until the sauce has thickened.
- Turn the heat off and stir through the parmesan. Season to taste with salt and pepper.
- Serve – Serve the chicken schnitzels with a side of creamy mashed potatoes, steamed greens and a generous drizzle of the mushroom sauce on top. Garnish with extra thyme leaves (if using), sea salt flakes and cracked black pepper.
Notes
Note 1 – If you already have some of my Freezer-friendly Chicken Schnitzels on hand, you can simply use those rather than making a fresh batch.
Note 2 – Toast your panko breadcrumbs in a dry frying pan for 2–3 minutes before crumbing. It makes a huge difference to the final colour and crunch.
Note 3 – Use whatever variety of mushrooms you can get your hands on – I love using Swiss brown (pictured) or button mushrooms.
Note 4 – It’s important that you use freshly grated parmesan, which will blend seamlessly into the sauce. If using pre-shredded varieties from the supermarket, which contain additives, the end result will be gritty and not smooth. Learn more about different parmesan varieties and which I recommend here.
Note: The mushroom sauce does not freeze well due to the cream as it can split when defrosted. Reheating – Reheat schnitzels from the fridge in a 200°C (400°F) (180°C/350°F fan-forced) oven or 200°C (400°F) air fryer for 8–10 minutes, or until hot and crispy. If frozen, you can reheat straight from frozen for 15–20 minutes in the oven or 10–12 minutes in the air fryer. For the sauce, microwave in 30-second bursts (stirring in between) or warm gently on the stovetop with a splash of water, cream or stock to bring it back to a pourable consistency.
Make Ahead
Schnitzels – You can crumb the schnitzels up to 2 days in advance. Lay them in a single layer between sheets of baking (parchment) paper in an airtight container, and store in the fridge until ready to cook. For longer storage, freeze them uncooked – place on a lined tray in a single layer, freeze until firm, then transfer to a snaplock bag or airtight container. They’ll keep well for up to 2 months. Mushroom sauce – Make the sauce up to 3 days ahead and store in an airtight container in the fridge. When ready to serve, reheat in the microwave in 30-second bursts, or gently in a saucepan over low heat, adding a splash of water, cream or stock to loosen it if needed. Stir occasionally to prevent sticking.Leftovers
Fridge storage – Store cooked schnitzels and sauce separately in airtight containers in the fridge for up to 3 days. Keeping them separate ensures the schnitzels stay as crisp as possible. Freezer storage – Cooked schnitzels can be frozen once cooled completely. Wrap individually in baking paper and store in a container or freezer bag for up to 2 months.Note: The mushroom sauce does not freeze well due to the cream as it can split when defrosted. Reheating – Reheat schnitzels from the fridge in a 200°C (400°F) (180°C/350°F fan-forced) oven or 200°C (400°F) air fryer for 8–10 minutes, or until hot and crispy. If frozen, you can reheat straight from frozen for 15–20 minutes in the oven or 10–12 minutes in the air fryer. For the sauce, microwave in 30-second bursts (stirring in between) or warm gently on the stovetop with a splash of water, cream or stock to bring it back to a pourable consistency.
Nutrition Facts
Chicken Schnitzel with Creamy Mushroom Sauce
Amount per Serving
Calories
1229
% Daily Value*
Fat
79
g
122
%
Saturated Fat
39
g
244
%
Trans Fat
0.4
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
25
g
Cholesterol
453
mg
151
%
Sodium
1594
mg
69
%
Potassium
1519
mg
43
%
Carbohydrates
55
g
18
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
74
g
148
%
Vitamin A
2464
IU
49
%
Vitamin C
7
mg
8
%
Calcium
290
mg
29
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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