Crispy chicken schnitzels drowned in an easy homemade mushroom gravy – this recipe is pure comfort food!
There’s something about schnitzel and gravy that just goes together so beautifully. That crispy chicken, the thick gravy and the juicy mushrooms. So good!! Follow me…
The awesome thing about this gravy is you don’t need drippings to make it. Sure, some meat drippings are always welcomed in homemade gravy, but you certainly don’t need them to whip up a cracking gravy.
What you do need however is some good quality beef stock. The stock is the backbone of the gravy, so try to aim for some great store-bought stock. We’re also going to deepen the flavour with some Oxo/Bouillon and Worcestershire sauce.
Can I use chicken stock instead?
The reason I use beef stock is that it’s got a much deeper, richer flavour than chicken stock does. It also leaves the gravy with a much darker colour in comparison to chicken stock, which offers a more pale-looking gravy. Beef gravy also creates a nice contrast to the chicken schnitzel. In conclusion – go beef!
Can I make this ahead of time?
Yep! The great thing about this recipe is you can make the gravy ahead of time and just focus on the schnitzel. Just allow the gravy to completely cool and tightly store in the fridge, then reheat over low heat on the stove.
What kind of mushrooms should I use?
I recommend something small like baby button mushrooms. You don’t want anything too big otherwise the gravy becomes difficult to pour!
Process shots: add mushrooms to oil and butter in pan (photo 1), fry then remove (photo 2), fry onion and shallots in butter (photo 3), stir in flour (photo 4), whisk in stock, Oxo, Worcestershire sauce and seasoning (photo 5), stir in mushrooms (photo 6).
Preparing Chicken Schnitzel
If you’ve been a reader of mine for a while, you know I like a sliced chicken breast recipe. By slicing a chicken breast right through the centre you essentially create two chicken breasts (for the price of 1!). Here we’re going to take it a step further by pounding the chicken after being sliced.
Why pound the chicken?
Pounding the chicken thin will not only give you that iconic thin and crispy schnitzel texture, but it’ll also tenderise the meat and help it cook more evenly.
How do I pound the chicken?
Just loosely cover with cling film and use a rolling pin to pound until even thickness. You can even use a mallet or heavy pot/pan! It’s a very therapeutic process…
Process shots: lay chicken breast on chopping board (photo 1), slice in two (photo 2), cover with cling film (photo 3), pound (photo 4).
Cooking Chicken Schnitzel
Unfortunately, to get truly crispy schnitzel, it’s gotta be fried. Fortunately, this is a very quick process, especially because the meat is so thin. Plus, no faffing with deep frying, you just need enough oil to comfortably fill the base of the pan (should end up just over halfway up the schnitzel).
These are perfect for making schnitzels. They’re a Japanese breadcrumb that crisps up really nicely (the same crumb used for chicken Katsu, which is renowned for its crispiness). You’ll find them in the Asian section of most supermarkets.
Process shots: dredge chicken through seasoned flour (photo 1), dredge through beaten egg (photo 2), dredge through seasoned Panko (photo 3), add to hot oil (photo 4), fry both sides until crisp (photo 5).
Serving Chicken Schnitzel
Alrighty, let’s tuck into the full recipe for these chicken schnitzels with mushroom gravy shall we?!
How to make Chicken Schnitzels and Mushroom Gravy (Full Recipe & Video)
Chicken Schnitzels and Mushroom Gravy
- Large Pan & Wooden Spoon (for mushroom gravy)
- Large Heavy Bottom Pan & Tongs (for schnitzels)
- 3 Large Shallow Dishes (for dredging chicken)
- Cling Film & Rolling Pin or other heavy object (for pounding chicken)
- Wire Rack & Tray (to rest fried chicken)
- Small Pot (for seasoning)
- Jug (for stock)
- Sharp Knife & Chopping Board
Ingredients (check list):
- 9oz / 250g Button Mushrooms, thinly sliced (or other small mushrooms)
- 2 cups / 500ml good quality Beef Stock
- 4 tbsp / 60g Unsalted Butter
- 3 tbsp Flour
- 1 tbsp Olive Oil
- 1/2 Beef Oxo Cube/Bouillon Cube, crumbled
- 1/2 tsp Worcestershire Sauce
- 1 Shallot, very finely diced
- 1-2 cloves of Garlic, very finely diced
- Salt & Black Pepper, as needed
- 2x 9oz/250g Chicken Breasts
- 1.5 cups / 90g Panko Breadcrumbs
- 1 cup / 250ml Vegetable Oil, or as needed (sub sunflower or canola oil)
- 1/4 cup / 35g Flour
- 2 Eggs, beaten
- 1 tsp EACH: Paprika, Salt
- 1/2 tsp EACH: Black Pepper, Garlic Powder, Onion Powder (sub onion powder for more garlic powder)
- Fresh Thyme Leaves, to garnish (optional)
- In a large pan over medium-high heat add 1 tbsp olive oil and butter. Add in the mushrooms and fry until they soften and build up a golden crust (work in batches if you need to otherwise they'll just steam). Season with a pinch of salt and pepper then remove from the pan and place to one side.
- Reduce heat slightly to medium and melt 3 tbsp butter. Add in the shallots & garlic and fry until they soften and just begin picking up colour. Stir in flour, then gradually add in the beef stock, whisking as you go to ensure no lumps form.
- Add Oxo cube, Worcestershire sauce and salt & pepper to taste. Stir the mushrooms back through and simmer for a couple more mins until it thickens. Remove from heat. Reheat back on the stove over low heat with a splash of water to loosen up before serving. Give it a good stir to smooth out any lumps that may form.
- Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. One by one, loosely cover in cling film and pound until even thickness. You want them fairly thin, but not so much that the meat starts breaking apart.
- In a small pot combine 1 tsp salt & paprika with 1/2 tsp black pepper, garlic powder & onion powder.
- Line up 3 large shallow dishes: 1st with flour + half the seasoning, the 2nd with beaten eggs and the 3rd with Panko breadcrumbs and the rest of the seasoning. One by one dredge the chicken through the flour, into the eggs then finish in the breadcrumbs. Ensure you thoroughly coat the chicken at each stage, namely the breadcrumbs.
- Heat up enough oil to comfortably fill the bottom of a heavy-bottom pan over medium-high heat. If you drop a few breadcrumbs in the oil they should rapidly sizzle (oil should be approx 180C/350F). Add two schnitzels and fry both sides for around 3mins each side, or until deep golden & piping hot through the centre. Lay on a wire rack above a tray or paper towels to drain the oil, then repeat with the remaining two schnitzels.
- Serve schnitzels with gravy poured over the top and a sprinkling of fresh thyme (optional).
Quick 1 min demo!
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