Golden, pan-fried chicken cutlets topped with a silky mushroom sauce that tastes restaurant-level but comes together fast.
This is the kind of dinner you make when you want something cozy and impressive, but you do not want a sink full of dishes. Chicken schnitzel hits that sweet spot: thin, tender cutlets with a crisp, crackly coating that stays juicy inside. Then you take it over the top with a creamy mushroom sauce that feels fancy without being fussy.
Schnitzel has roots across Central and Eastern Europe, with versions made from veal, pork, or chicken depending on region and household. This chicken version is a practical, weeknight-friendly spin that still honors the spirit of the dish: thin cutlets, a proper breading station, and a quick pan-fry for that signature crunch. The creamy mushroom sauce is not traditional everywhere, but it is wildly popular for a reason: earthy mushrooms, a little garlic, and a splash of broth and cream make a sauce that clings to every crispy edge.
I love this recipe when the day has been long and everyone is hungry now. You can pound the chicken in minutes, fry in one skillet, and build the sauce right in the same pan. It also scales easily for company, and it pairs with everything from buttery mashed potatoes to a bright lemony salad.
Why you’ll love it
- Crispy and juicy: Thin cutlets cook quickly and stay tender.
- One-pan sauce magic: The mushroom sauce builds flavor from the same skillet.
- Weeknight timing: Ready in about 35 minutes, with simple steps.
- Flexible: Easy swaps for gluten-free, dairy-free, or lighter options.
- Crowd-pleaser: Comfort food vibes with a restaurant finish.
Ingredients
Chicken schnitzel
- 4 boneless, skinless chicken breasts (about 1.5 lb / 680 g total)
- 1 tsp kosher salt (6 g)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/2 cup all-purpose flour (60 g)
- 2 large eggs
- 1 tbsp Dijon mustard (optional, for the egg wash)
- 1 1/2 cups breadcrumbs, preferably panko (150 g)
- 1/3 cup neutral oil for frying, like avocado or canola (80 ml), plus more as needed
- 2 tbsp unsalted butter (28 g), for richer browning (optional)
- Lemon wedges, for serving (optional)
- Chopped parsley, for garnish (optional)
Creamy mushroom sauce
- 8 oz cremini or button mushrooms, sliced (225 g)
- 2 tbsp unsalted butter (28 g)
- 1 small shallot, finely chopped, or 1/2 small onion (optional)
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour (8 g)
- 1/2 cup chicken broth (120 ml)
- 3/4 cup heavy cream (180 ml)
- For lighter: half-and-half works too (optional swap)
- 1 tsp soy sauce or Worcestershire (optional, adds depth)
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme (optional)
- Salt and pepper, to taste
💡 Shopping tip: Grab panko breadcrumbs for the crispiest coating, and choose firm mushrooms with dry caps (avoid slimy or damp packages).
Step-by-Step Instructions
- Prep the chicken (5 minutes). Slice each chicken breast in half horizontally to make 2 thin cutlets (you will have 8). Place between plastic wrap or parchment and pound to about 1/4-inch (6 mm) thick. Season both sides with salt, pepper, and garlic powder if using.
- Set up the breading station (5 minutes). Put flour in one shallow bowl. In a second bowl, whisk eggs with Dijon (if using). In a third bowl, add breadcrumbs.
- Bread the cutlets (5 minutes). Dredge chicken in flour (shake off excess), dip in egg, then press into breadcrumbs until fully coated. Place on a plate.
- Pan-fry schnitzel (12 to 14 minutes). Heat oil in a large skillet over medium-high until shimmering. Add butter if using. Fry 2 to 3 cutlets at a time, 2 to 3 minutes per side, until deep golden and the chicken reaches 165°F / 74°C. Transfer to a wire rack or paper towel-lined plate. Lightly salt while hot.
- Start the sauce in the same pan (2 minutes). Carefully pour off excess oil, leaving about 1 tbsp drippings. Add 2 tbsp butter and reduce heat to medium.
- Cook mushrooms (6 to 8 minutes). Add mushrooms (and shallot/onion if using). Cook, stirring occasionally, until they release moisture and begin to brown.
- Add aromatics (1 minute). Stir in garlic and thyme, cooking just until fragrant.
- Thicken (1 minute). Sprinkle in 1 tbsp flour and stir constantly for 1 minute to cook out the raw flour taste.
- Finish the sauce (3 to 4 minutes). Slowly whisk in broth, scraping up browned bits. Add cream and soy sauce or Worcestershire if using. Simmer until glossy and thick enough to coat a spoon. Season with salt and pepper.
- Serve (1 minute). Spoon mushroom sauce over schnitzel (or serve on the side to keep it extra crisp). Garnish with parsley and serve with lemon wedges.
💡 Tip: If your coating is browning too fast, lower the heat slightly. If it is pale, let the oil heat longer before adding the next batch.
Variations & Substitutions
- Gluten-free: Use a 1:1 gluten-free flour blend and gluten-free panko or crushed rice cereal for the coating.
- Dairy-free: Swap butter for olive oil and use full-fat coconut cream or a dairy-free cooking cream (unsweetened). Add extra lemon to brighten.
Make-Ahead, Storage & Reheating
- Make-ahead: Bread the chicken up to 8 hours ahead, cover and refrigerate on a tray. Sauce can be made 2 days ahead.
- Storage: Refrigerate leftovers up to 3 days in airtight containers (store schnitzel and sauce separately if possible).
- Freezing: Freeze cooked schnitzel up to 2 months (wrap well). Sauce can separate when frozen, but it is still usable if whisked while reheating.
- Reheat: Warm schnitzel on a sheet pan at 400°F / 205°C for 10 to 12 minutes until crisp and hot. Reheat sauce gently on the stove over low heat, adding a splash of broth or cream.
Nutritional Info (Estimated, per serving)
- Calories: ~650
- Protein: ~45 g
- Carbs: ~35 g
- Fat: ~38 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Buttery mashed potatoes or mashed cauliflower
- Egg noodles or spaetzle with extra sauce
- Roasted green beans or asparagus
- Simple cucumber salad with dill and vinegar
- Crisp side salad with lemon vinaigrette
- Extra lemon wedges and a sprinkle of parsley or chives
Recipe FAQs
Can I bake the chicken instead of frying?
Yes. Bake on a rack over a sheet pan at 425°F / 220°C for 18 to 22 minutes, flipping halfway, until 165°F / 74°C. Spritz with oil for better browning.
How do I keep schnitzel crispy with sauce?
Serve the sauce on the side, or spoon it across the top right before eating. Also, rest fried cutlets on a wire rack, not a flat plate.
What mushrooms work best?
Cremini, button, or a mix with shiitake is great. If using wild mushrooms, sauté a bit longer to drive off moisture.
Can I use chicken thighs?
You can, but they are harder to pound evenly. If using thighs, choose boneless, skinless, and flatten gently. Cook time may be slightly longer.
My sauce is too thin or too thick, what now?
Too thin: simmer 2 to 3 minutes longer. Too thick: whisk in a splash of broth or water until it loosens.
Is this spicy?
Not at all. If you want heat, add a pinch of crushed red pepper to the mushrooms or a tiny dab of hot mustard to the sauce.
Final Notes
If you have been craving a dinner that feels like a treat without turning into a whole project, this chicken schnitzel with creamy mushroom sauce is it. You get that satisfying crunch, the savory mushroom flavor, and a sauce that makes everything on the plate taste better. It is also one of those recipes that teaches you a few useful kitchen skills along the way: pounding cutlets for quick cooking, building a simple breading station, and making a pan sauce from the browned bits.
Try it once as written, then make it your own. Add a little white wine to the sauce, swap herbs, or keep the sauce on the side for maximum crisp. If you make it, I would love to hear how it went and what you served it with. Leave a comment with your favorite pairing, and if you share a photo, tag it so I can cheer on your golden schnitzel success.
