| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 serving |
Ingredients
- 2 bone-in chicken breasts
- 3/4 cup flour
- 2 large eggs beaten
- 1 cup plain breadcrumbs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup canola oil
- 2 tablespoons unsalted butter
- 1 (8-ounce) package sliced mushrooms
- 1 teaspoon chopped garlic
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1/3 cup sour cream
- 1 tablespoon chopped parsley, for garnish
Instructions
- Remove the chicken breasts from the bone. Slice each breast in half lengthwise. Put them between pieces of plastic wrap and pound them with a mallet or a small skillet until they are 1/4-inch thick.
- Set up a breading station with three pie plates or shallow dishes. Put the flour in one and season it with a generous pinch of salt and pepper, the eggs beaten with 2 tablespoons of water in another, and the breadcrumbs in the third. Dredge the chicken pieces in the flour, then the egg wash, then the breadcrumbs. Set aside. In a large skillet over medium heat, add the oil. When the oil is hot, add the chicken in 1 layer and cook until it is golden brown and crispy, about 4 minutes per side. Drain on brown paper and keep warm while you make the sauce.
- In another skillet over medium heat, add the butter. When it is melted, add mushrooms and season them with salt and pepper. Cook until they are browned, about 6 minutes. Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minutes and reduce by one third. Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream. Serve the Schnitzel with the sauce poured over the top, garnished with parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 641 |
| Total Fat | 32 g |
| Saturated Fat | 9 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 44 g |
| Cholesterol | 219 mg |
| Sodium | 872 mg |
Reviews
Cheater’s review! I confess to making the sauce and using Aldi’s frozen chicken schnitzel when available sauce is so yummy and easy. This is a great quick weeknight meal. Thank you?
Delicious and easy though the dredging (as always) can be messy. I served with red cabbage and spaetzle plus the mushroom sauce. Adding sour cream to the sauce is not an issue. I’ve added it many times to warm stroganoff and it never curdled. I kept the schnitzels in a 200 degree oven until the sides were ready. Easy.
One of our all time favorites now. Thank you
Made this for my husband and I tonight and we loved it. Normally I read reviews before making something, but this time I didn’t. It seems thought I had the same ideas as the reviewer before me! I did season both the flour and breadcrumbs with salt, pepper, and paprika. I used panko breadcrumbs. I added dried parsley, parmesan cheese and onion powder to the mushroom sauce. I felt it needed a little kick after taste testing it. I also like a little thicker sauce so I added a little flour to it. This is going in the “make for company” section.
First of all, I will say that I’m half-German and grew up on my Bavarian mom’s amazing German food, so I have a pretty reliable opinion on this. 🙂 I used this chicken schnitzel recipe and it turned out great. Only had Italian style breadcrumbs on hand, but it was really tasty with that, too. I used a different, simpler German mushroom gravy recipe, though–using just mushrooms, beef broth, butter and flour. Awesome.
This is a great recipe; my family and friends loved it! I used chicken cutlets instead of having to beat chicken breasts and I added a little Adobo seasoning to the breadcrumbs. It was perfect. Pretty easy too!
Enjoyed the recipe very much. Easy to put together. I think the breading needs a little more seasoning….just a little bit bland. But the meat was very moist and tender. Even though I cooled the sauce first, the sour cream still curdled a little when I added it. I made it as directed this time, but next time will add some white wine to the sauce and reduce the amount of chicken stock.
Rave reviews from honey & 2 teenagers! We all agreed that we would drink the sauce! (As per reviews, I added marsala, didn’t have sherry, to the sauce. Next time, I think I’d add one more clove of garlic, but it was soooo good. Whole dish was just delicious, and we are all talking about when to have it again!
So delicious! It was a big hit from my husband. He loved it. I too also used italian breadcrumbs and mixed it with panko breadcrumbs for added crunch. Love this dish, especially for weeknights. Simple, fast and extremely delicious!
I loved this and so did everyone else whom I’ve served it to. I did add sherry to the sauce and it was great. The chicken stays so moist. Yes, I had a messy kitchen but it was worth the work.