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 to about ¼ 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. Dredge each chicken breast in flour, then dip in eggs, and finally coat with breadcrumbs.

Step 3: Heat olive oil in a large skillet to 340–360°F (medium-high heat). Fry the chicken breasts for 2–3 minutes on each side until they turn golden brown. Remove and keep warm.

Step 4: In the same skillet, keep 2 tablespoons of the drippings or add olive oil if needed. Sauté the diced onion over medium heat for 8–10 minutes until softened.

Step 5: Add the sliced mushrooms to the skillet and cook for another 5 minutes until they release their moisture and begin to brown.

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

Step 7: Sprinkle the 4 tablespoons of flour over the vegetables and cook for 3–4 minutes, stirring often to form a roux.

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

Step 9: Serve the crispy chicken schnitzels topped or accompanied by the rich mushroom gravy. Enjoy warm.

Tips & Variations

For an extra crispy coating, double-dip the schnitzel by repeating the egg and breadcrumb steps.

Use panko breadcrumbs for a lighter, crunchier texture.

Substitute thyme with rosemary or sage for a different herb flavor in the gravy.

Add a splash of white wine when cooking mushrooms for extra depth.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They are more flavorful and remain juicy, but may require slightly longer cooking time.

How do I know when the gravy is thick enough?

The gravy should coat the back of a spoon and have a smooth, velvety texture. If it’s too thin, simmer a bit longer; if too thick, stir in a little more broth or water.