Best 2 Chicken Schnitzel With Mushroom Sauce Recipes

Chicken schnitzel with mushroom sauce is a classic dish that is both delicious and easy to make. It is a popular choice for a weeknight meal, as it can be prepared in under an hour. The schnitzel is made by coating chicken breasts in breadcrumbs and then frying them until golden brown. The mushroom sauce is made by sautéing mushrooms in butter and then adding flour, milk, and seasonings. The schnitzel is then served with the mushroom sauce poured over top.

This recipe includes instructions for making both the chicken schnitzel and the mushroom sauce. It also includes tips for making the perfect schnitzel, such as using thin chicken breasts and pounding them to an even thickness. The recipe also includes a variation for making the schnitzel in the oven instead of frying it.

In addition to the chicken schnitzel with mushroom sauce, the article also includes recipes for other popular schnitzel dishes, such as Wiener schnitzel, Jägerschnitzel, and Rahmschnitzel. These dishes are all made with different variations of the basic schnitzel recipe, and they all offer a unique flavor experience.

Whether you are looking for a classic weeknight meal or a special occasion dish, chicken schnitzel with mushroom sauce is a great choice. With its crispy coating, tender chicken, and flavorful sauce, this dish is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN SCHNITZEL

Chicken Schnitzel image

Provided by Molly Yeh

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

Flavorless oil, for deep-frying
1 cup all-purpose flour
2 large eggs, lightly beaten with 2 tablespoons water
3 cups panko breadcrumbs
2 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
6 boneless, skinless chicken breasts
Lemon wedges, for serving

Steps:

Pour 1 1/2 inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360 degrees F.
Set up a dredging station: Place the flour, eggs, and breadcrumbs in each of 3 separate bowls. Season the breadcrumbs with the paprika, 1 teaspoon salt and a few turns of pepper.
Place a piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with the remaining chicken.
Coat the chicken first in the flour, then in the egg wash and finally in the breadcrumbs. Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a wire rack set over a baking sheet to drain; season both sides with salt and pepper. Hold in a warm oven if not serving immediately. Serve with lemon wedges.

RAHMSCHNITZEL (GERMAN SCHNITZEL IN CREAMY MUSHROOM SAUCE)

Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce) image

I lived in Germany for 7 years and fell in love with Rahmschnitzel. Every recipe I found says to use dry white wine in the sauce. Every time I made it, something was missing. It wasn't that "Yep, I'm in Germany" taste. Then my beautiful wife had a Riesling one night and I used it. Now we're back in Germany!

Provided by Russ

Categories Veal Recipes

Time 1h5m

Yield 3

Number Of Ingredients 12

Ingredients

3 (5 ounce) boneless veal escalopes, pounded to 1/4 thickness or thinner
1 medium lemon, juiced, or more to taste
½ cup all-purpose flour
1 ¼ teaspoons salt, divided
1 ¼ teaspoons ground black pepper, divided
1 teaspoon ground paprika
¼ cup butter
½ cup dry Riesling
1 (8 ounce) package sliced fresh mushrooms
2 tablespoons chopped fresh chives
¼ teaspoon ground nutmeg
⅔ cup heavy cream

Steps:

Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
Remove veal from lemon juice and pat dry.
Preheat the oven to 200 degrees F (95 degrees C).
Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.
Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.
Remove veal from the oven and cover with the mushroom-cream sauce.

Nutrition Facts : Calories 580.3 calories, Carbohydrate 25.7 g, Cholesterol 211.1 mg, Fat 39.7 g, Fiber 3.5 g, Protein 26.7 g, SaturatedFat 23.2 g, Sodium 1168.6 mg, Sugar 2 g

Tips:

For a crispy coating, ensure the chicken is dry before dipping it in the egg wash and bread crumbs.
Use panko breadcrumbs for a lighter, crispier crust.
To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
For a richer mushroom sauce, use a combination of fresh and dried mushrooms.
Season the mushroom sauce to taste with salt, pepper, and herbs like thyme or rosemary.
Serve the chicken schnitzel with the mushroom sauce, mashed potatoes, and steamed vegetables for a complete meal.

Conclusion:

Chicken schnitzel with mushroom sauce is a classic dish that is both delicious and versatile. With its crispy coating, tender chicken, and flavorful mushroom sauce, it's a surefire hit with family and friends. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, chicken schnitzel with mushroom sauce is a great choice.