Ingredients

4 large boneless, skinless chicken breasts

1 ½ cups plain breadcrumbs

4 large eggs, beaten

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon black pepper

Olive oil for frying

2 tablespoons olive oil

1 medium yellow onion, diced

12 ounces sliced mushrooms

3 tablespoons tomato paste

4 tablespoons all-purpose flour

3 cups low-sodium chicken or beef broth

1 teaspoon dried thyme

½ teaspoon black pepper

½ teaspoon salt

Pinch of sugar (optional)

Instructions

Step 1: Place each chicken breast between parchment paper and pound it evenly to about 1/4 inch thickness. Season both sides with salt and pepper.

Step 2: Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each chicken breast first in flour, then dip into the eggs, and finally press into the breadcrumbs to cover completely.

Step 3: Heat olive oil in a skillet to 340–360°F (170–180°C). Fry each breaded chicken breast for 2–3 minutes per side until golden brown and cooked through. Remove and keep warm.

Step 4: Using the same skillet, retain about 2 tablespoons of the oil and drippings or add olive oil if needed. Cook the diced onion over medium heat for 8–10 minutes until softened and translucent.

Step 5: Add the sliced mushrooms to the skillet and cook for another 5 minutes, stirring occasionally.

Step 6: Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor.

Step 7: Sprinkle in the flour and cook, stirring constantly, for 3–4 minutes to form a roux.

Step 8: Gradually pour in the chicken or beef broth while stirring to avoid lumps. Add thyme, salt, black pepper, and a pinch of sugar if desired. Simmer the gravy until it thickens to your liking.

Step 9: Serve the crispy chicken schnitzel hot, generously topped with the mushroom gravy.

Tips & Variations

For extra crispy schnitzel, use panko breadcrumbs instead of plain breadcrumbs.

Try adding fresh herbs like parsley or chives to the gravy for a bright flavor boost.

To keep the schnitzel warm while making the gravy, place cooked pieces on a baking sheet in a low oven (around 200°F).

Substitute sour cream or heavy cream into the gravy at the end for a richer sauce.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used for a juicier schnitzel. Pound them to an even thickness for best results and adjust frying time as they may take slightly longer to cook.

How do I know when the gravy is thick enough?

The gravy is ready when it coats the back of a spoon and has a smooth, pourable consistency. If it becomes too thick, simply stir in a little more broth to loosen it up.