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    Home » Recipes » Chicken and poultry recipes

    Crumbed chicken schnitzels with mushroom sauce

    Published: Nov 11, 2020 · Modified: Jan 4, 2025 by VJ · This post may contain affiliate links · Leave a Comment

    Jump to recipe

    Treat the family to a delicious supper with these tasty crumbed chicken schnitzels smothered in a creamy mushroom sauce. This quick and easy recipe is the ideal meal to serve midweek.

    Crumbed chicken schnitzels on a serving plate surrounded by dishes of vegetables.

    Crispy pan-fried chicken schnitzels are my go-to recipe when I'm looking for a quick and easy meal. They take next to no time to prepare and cook, and the creamy mushroom sauce elevates them from plain and boring to a restaurant-quality dish that's packed with flavour.

    To make the schnitzels I cut the chicken into cutlets. A chicken cutlet is simply a chicken breast that has been cut in half to form two thinner pieces. Depending on the size of your chicken breasts you may want to cut them completely in half to form two pieces, or butterfly the breast to form one thin piece. If you prefer thinner cutlets place the sliced chicken between 2 sheets of plastic wrap and pound them with a meat mallet.

    The schnitzels are coated using the dry / wet / dry method, or in other words a dry ingredient (cornflour or cornstarch); a wet ingredient (egg) and a final dry ingredient (breadcrumbs).

    This dry / wet / dry method of coating has 2 advantages.

    • the coating is less likely to fall off the chicken as it cooks;
    • it forms an ultra-crispy coating on the chicken.

    I added extra flavour by combining mustard with the eggs before coating the chicken. If you want to add even more flavour you could mix the breadcrumbs with grated parmesan cheese.

    Once coated you should let the chicken schnitzels rest in the refrigerator for half an hour to allow the coating to firm up. This also makes it less likely that the coating will fall off when the chicken is fried. You can use the resting time to make the mushroom sauce, so it's not time wasted!

    A crumbed chicken schnitzel on a white plate with vegetables and mushroom sauce.

    If you are looking for something a little spicier, why not try my oven-baked peri-peri chicken? I've been told it tastes just like Nando's!

    Jump to:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Tips for a successful outcome
    • Variations
    • Equipment
    • Storage
    • FAQ
    • Save for later
    • Related recipes
    • 📋The recipe

    Ingredients

    This recipe will feed 4 people.

    I've split the ingredients into two; those for the chicken and those for the mushroom sauce.

    Let's do the chicken first.

    Ingredients for making crumbed chicken schnitzels.
    • Chicken breasts - these are skinless, boneless chicken breasts which should be cut in half lengthwise. If the breasts are very small you could butterfly them rather than cutting them completely in two.
    • Cornflour or cornstarch - this forms the first 'dry' ingredient of the coating.
    • Eggs - lightly beaten and are used as the 'wet' coating ingredient.
    • Dijon mustard - this is optional and is combined with the beaten eggs for extra flavour.
    • Breadcrumbs - I like to use Panko breadcrumbs as they form an ultra-crispy coating on the chicken. If you don't have Panko you can use dried or toasted breadcrumbs.
    • Salt - for seasoning the chicken.
    • Oil - I use sunflower oil but you could use any neutral-flavoured cooking oil. It is used for shallow-frying the chicken schnitzels.

    And now for the mushroom sauce!

    Ingredients for making mushroom sauce.
    • Mushrooms - you can use either white or brown mushrooms. They should be wiped with a damp cloth and cut into slices.
    • Onions - white or yellow onions if possible. They should be peeled and cut into approximately half-inch pieces.
    • Butter - this is used for frying the mushrooms and onions.
    • Flour - used to thicken the sauce.
    • Milk and cream - used for the sauce. If you don't want to add cream you can use extra milk instead. I used single (or pouring) cream. You could also use double (or heavy) cream.
    • Salt and ground black pepper - for seasoning.

    **You can find the exact ingredient measurements for making the crumbed chicken schnitzels and mushroom sauce on the printable recipe card at the end of this post**

    Instructions

    Coat the chicken

    Raw  chicken schnitzels on a plate.

    Step 1: Cut the chicken fillets in half lengthwise through the middle or butterfly the breast and sprinkle with salt to taste. For a thinner schnitzel, lay the chicken pieces between 2 sheets of plastic wrap and pound them gently with a meat mallet.

    3 bowls, one with cornflour, one with egg and one with breadcrumbs.

    Step 2: Prepare 3 bowls for the coating. Place cornflour in one bowl, lightly beaten egg and mustard in the second, and the breadcrumbs in the third bowl.

    Chicken schnitzels being crumbed.

    Step 3: Coat the chicken in cornflour, then dip it in beaten egg and finally coat it with the breadcrumbs.

    3 uncooked crumbed chicken schnitzels on a plate.

    Step 4: Place the coated chicken onto a plate, cover and place it in the refrigerator for half an hour to allow the coating to firm up.

    Mushroom sauce

    While the chicken is in the refrigerator you can get on with making the mushroom sauce.

    Onions being sauteed in butter.

    Step 5: Melt the butter in a saucepan and add the onions. Fry over a low heat for about 3 to 4 minutes until the onions have softened and turned translucent. Do not allow the onions to brown.

    Mushrooms added to sauteed onions.

    Step 6: Add the mushrooms and continue to stir fry until they have released their moisture. This will take about 3 minutes.

    Flour added to mushrooms and onions in a saucepan.

    Step 7: Remove the pan from the heat and stir in the flour taking care to remove any lumps.

    A saucepan of thickened mushroom sauce.

    Step 8: Pour in the milk and cream and increase the heat slightly. Stir continuously until the sauce thickens. Season with salt and ground black pepper to taste.

    Fry the chicken schnitzels

    Keep the sauce warm while you fry the schnitzels.

    A chicken schnitzel browning in a frying pan.

    Step 9: Heat the oil in a frying pan over moderate heat and fry the schnitzels for 3 to 4 minutes per side until golden brown.

    Serving suggestions

    I like to serve the schnitzels smothered in the mushroom sauce with freshly cooked vegetables on the side.

    Here are a few suggestions for vegetables that I think go well with the chicken schnitzels:

    • Spring green potato mash
    • Minted smashed peas
    • Glazed carrots
    • Buttered cabbage and leeks
    • Butter roast potatoes
    • Mashed green beans (boereboontjies)
    • And of course, you can't go wrong with a sweet vegetable such as sweet potato (yams) or butternut.

    Tips for a successful outcome

    Here are my top tips to ensure your crumbed chicken schnitzels always turn out perfectly.

    • When preparing the chicken, try to cut the breasts to the same thickness so that they all cook at the same time.
    • When coating the chicken shake off any excess cornflour before dipping the chicken in the egg mixture. Likewise, let any excess egg drip off before coating the chicken in breadcrumbs.
    • Pat the breadcrumbs on firmly so they adhere to the chicken.
    • Do let the chicken rest in the refrigerator before frying. This ensures the coating 'sets' and sticks to the chicken. If you skip this step you run the risk of the coating falling off the chicken as it fries.
    • Don't add too many chicken breasts to the pan in one go - they cook very quickly so do them in batches rather than overcrowding the pan. You can keep the cooked schnitzels warm in the oven (at 100C/200F) while you cook the rest.
    • When frying the chicken, keep the heat to moderate so the chicken has time to cook through before the coating becomes too brown.
    • When making the sauce, keep the heat low so the onions don't brown. Browned onions equals browned sauce and we want a nice white sauce!
    • The thickness of the sauce depends on your preference. I like a nice thick sauce for this recipe; you may prefer a thinner one. If the sauce seems too thick, thin it down with an extra splash of milk.

    Variations

    Here are a few suggestions to vary the recipe:

    • If you don't want to use chicken, you can make these schnitzels with thinly sliced veal, pork or even beef. Here's a recipe for crispy crumbed beef schnitzel that you might enjoy.
    • If using one of these cuts of meat you should flatten the meat by placing it between two sheets of clingfilm or plastic wrap and pounding it lightly with a meat mallet. This has the effect of both thinning out the meat and also tenderising it.
    • For extra flavour add finely grated parmesan cheese to the breadcrumbs.

    Equipment

    The best pan to use to make the sauce is a saucepan.

    For frying the schnitzels, a large frying pan is best.

    You will also need 3 shallow bowls to hold the coating ingredients.

    A bowl of mushroom sauce.

    Storage

    Prepared chicken schnitzels (crumbed but uncooked) can be covered and stored in the refrigerator for up to 2 days. When ready to eat, fry the schnitzels for the time stated in the recipe.

    The cooked mushroom sauce can be stored in a covered container in the refrigerator for up to three days.

    To reheat, transfer the sauce to a saucepan and reheat on moderate heat on the stove. The sauce may thicken on standing; if this occurs, thin it down with a splash of milk when reheating.

    FAQ

    Can I freeze the uncooked schnitzels?

    Yes. If you want to make these chicken schnitzels as part of your meal prep, arrange the crumbed raw chicken schnitzels on a baking tray lined with baking parchment to prevent sticking, and open-freeze until solid. Transfer the frozen schnitzels to a freezer bag and freeze for up to three months.
    If you interleave the frozen schnitzels with baking parchment you will find it easier to remove the individual schnitzels from the freezer bag.
    Fry from frozen on low heat until defrosted, then increase the heat slightly and fry for 3 to 4 minutes per side until golden brown.
    Warning - do not freeze the raw schnitzels if you have made them from chicken breasts which were previously frozen and defrosted.

    Can I freeze the cooked schnitzels?

    I wouldn't recommend freezing the cooked chicken schnitzels. They are best eaten fresh.

    Can I freeze the mushroom sauce?

    Yes. Leftover mushroom sauce can be safely frozen for 3 to 4 months in a suitable freezer container. Let it defrost in the refrigerator and then heat it in a saucepan on the stove on moderate heat until piping hot.

    What is the internal temperature of cooked chicken?

    Chicken will be cooked when the internal temperature reaches 74C or 164F. If you don't have a thermometer, the inside of the chicken should be completely white, with no pink showing when you cut it in half.

    Save for later

    Why not pin this recipe for crumbed chicken schnitzels with creamy mushroom sauce to one of your Pinterest boards so you can find it later? Just click the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

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    📋The recipe

    Crumbed chicken schnitzels on a serving plate surrounded by dishes of vegetables.

    Crumbed chicken schnitzels with mushroom sauce

    Treat the family to a delicious supper with these tasty crumbed chicken schnitzels smothered in a creamy mushroom sauce. This quick and easy recipe is the ideal meal to serve midweek.
    Recipe by: Veronica
    Main Course
    British, German
    Calories 633
    Prep 15 minutes minutes
    Rest chicken in refrigerator 30 minutes minutes
    Cook 20 minutes minutes
    Total Time 1 hour hour 5 minutes minutes
    Servings: 4 people
    Print Pin Comment Bookmark Saved!
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    5 from 1 vote

    (Click the stars to rate this recipe)

    Equipment

    • Sharp Knife
    • 3 Shallow bowls
    • Large frying pan
    • Small saucepan

    Ingredients

    Chicken schnitzels

    • 4 large chicken breasts approx 120g or 4 ounces each
    • 4 tablespoons / 30 grams cornflour/cornstarch
    • 2 large eggs
    • 1 tablespoon dijon mustard
    • 1 cup panko breadcrumbs add extra if needed
    • 2 - 3 tablespoons olive oil for frying the schnitzels

    Mushroom sauce

    • 1 large onion finely diced
    • 5 ounces / 150 grams sliced white mushrooms
    • 2 ounces / 60 grams butter for frying the mushrooms
    • 2 tablespoon / 20 grams flour
    • 1½ cups / 360ml milk
    • ½ cup / 120 ml single cream
    • salt to taste
    • ground black pepper to taste

    Instructions

    Chicken schnitzels

    • Cut the chicken fillets in half lengthwise through the middle or butterfly the breast and sprinkle with salt to taste. For a thinner schnitzel, lay the chicken pieces between 2 sheets of plastic wrap and pound them gently with a meat mallet.
      4 large chicken breasts, salt
    • Prepare 3 bowls for the coating. Place cornflour in one bowl, lightly beaten egg and mustard in the second, and breadcrumbs in the third bowl.
      4 tablespoons / 30 grams cornflour/cornstarch, 2 large eggs, 1 tablespoon dijon mustard, 1 cup panko breadcrumbs
    • Coat the chicken in cornflour, then dip it in beaten egg and finally coat it with the breadcrumbs. Press the breadcrumbs firmly onto the chicken.
    • Place the coated chicken onto a plate, cover and place it in the refrigerator for half an hour to allow the coating to firm up.
    • Fry the schnitzels in 2 tablespoons of olive oil for 3 to 4 minutes per side until golden brown and crispy.
      2 - 3 tablespoons olive oil

    Mushroom sauce

    • Melt the butter in a saucepan and add the onions. Fry over a low heat for about 3 to 4 minutes until the onions have softened and turned translucent. Do not allow the onions to brown.
      1 large onion, 2 ounces / 60 grams butter
    • Add the mushrooms and continue to stir fry until they have released their moisture. This will take about 3 minutes.
      5 ounces / 150 grams sliced white mushrooms
    • Remove the pan from the heat and stir in the flour taking care to remove any lumps.
      2 tablespoon / 20 grams flour
    • Pour in the milk and cream and increase the heat slightly. Return the pan to the heat and stir continuously until the sauce boiils and thickens. Season with salt and ground black pepper to taste.
      1½ cups / 360ml milk, ½ cup / 120 ml single cream, ground black pepper, salt
    • Serve the chicken schnitzels on a plate with mashed potatoes and your choice of vegetables. Spoon over the sauce and enjoy.

    Notes

    Recipe tips
  • When preparing the chicken, try to cut the breasts to the same thickness so that they all cook at the same time.
  • When coating the chicken shake off any excess cornflour before dipping the chicken in the egg mixture. Likewise, let any excess egg drip off before coating the chicken in breadcrumbs.
  • Pat the breadcrumbs on firmly so they adhere to the chicken.
  • Do let the chicken rest in the refrigerator before frying. This ensures the coating 'sets' and sticks to the chicken. If you skip this step you run the risk of the coating falling off the chicken as it fries.
  • Don't add too many chicken breasts to the pan in one go - they cook very quickly so do them in batches rather than overcrowding the pan. You can keep the cooked schnitzels warm in the oven (at 100C/200F) while you cook the rest.
  • When frying the chicken, keep the heat to moderate so the chicken has time to cook through before the coating becomes too brown.
  • When making the sauce, keep the heat low so the onions don't brown. Browned onions equals browned sauce and we want a nice white sauce!
  • The thickness of the sauce depends on your preference. I like a nice thick sauce for this recipe; you may prefer a thinner one. If the sauce seems too thick, thin it down with an extra splash of milk.
  • Nutrition

    Calories - 633kcal | Carbohydrates - 49.4g | Protein - 42.3g | Fat - 30.2g | Saturated Fat - 12.1g | Cholesterol - 211mg | Sodium - 544mg | Potassium - 898mg | Fiber - 3.2g | Sugar - 19.4g | Calcium - 511mg | Iron - 4mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

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