Crispy Chicken Schnitzel with Creamy Garlic Mushroom Sauce

Indulge in this Crispy Chicken Schnitzel with Creamy Garlic Mushroom Sauce tender, juicy chicken coated in golden panko crumbs, topped with a rich and flavorful mushroom cream sauce. Perfect for a comforting weeknight dinner or a special weekend meal! Serve it with creamy mashed potatoes and fresh green beans for a complete, restaurant-style dish you can easily make at home.

✨ Crispy • Creamy • Comforting • Delicious ✨

Creamy Mushroom Chicken Schnitzel

Ingredients

For the Chicken:
• 1 chicken breast, halved lengthwise and pounded thin
• Salt, to taste
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp smoked paprika

For the Breadcrumb Coating:
• 2 cups panko breadcrumbs
• 1 egg + ½ cup water (for egg wash)
• 1 cup all-purpose flour (for coating)

For the Creamy Mushroom Sauce:
• 1 tbsp oil
•. 2cups (360 g) sliced mushrooms
• 2 tbsp unsalted butter
• 1 tsp freshly minced garlic
• 2 cups (500 ml) thickened (heavy) cream
• 1 tsp Dijon mustard
• 1 tsp chicken stock powder (bouillon)
• 4 thyme sprigs, leaves picked (or 1 tsp dried thyme, optional)
• ⅓ cup (35 g) freshly grated Parmesan cheese
• black pepper, to taste
• Extra thyme and pepper, for garnish

Serving Suggestions:
• Mashed potatoes (freezer-friendly or homemade)
• Steamed green beans or other greens

⸻

Instructions

1. Prepare the Chicken:
1. Season both sides of the chicken with salt, garlic powder, black pepper, and smoked paprika.
2. Dredge each chicken piece in flour, then dip in the egg wash, and finally coat with panko breadcrumbs. Press gently so the crumbs stick well.
3. Heat oil in a frying pan or air fryer.
• For pan-frying: Cook each side for 3–4 minutes on medium heat until golden brown and cooked through.
• For air fryer: Cook at 200°C (390°F) for 10–12 minutes, flipping halfway through.

Transfer the cooked chicken to a plate and keep warm.

⸻

2. Make the Creamy Mushroom Sauce:
1. In a large frying pan, heat olive oil over medium-high heat.
2. Add mushrooms and cook for 4–5 minutes, stirring occasionally, until golden and most of the moisture has evaporated.
3. Add butter and garlic, cooking for another 30 seconds until fragrant.
4. Pour in cream, Dijon mustard, chicken stock powder, and thyme (if using).
5. Simmer uncovered over medium-low heat for 2–3 minutes, stirring, until the sauce thickens slightly.
6. Turn off the heat and stir in Parmesan cheese. Season with salt and pepper to taste.



3. Serve:
• Place chicken schnitzels on serving plates.
• Spoon the creamy mushroom sauce generously over the top.
• Serve with mashed potatoes and steamed green beans.
• Garnish with extra thyme, cracked pepper, and sea salt flakes.



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