Chicken Schnitzels and Mushroom Gravy – Ultimate Comfort Food

Chicken Schnitzels and Mushroom Gravy is classic comfort food taken to the next level. Crispy golden‑fried chicken schnitzels paired with a rich, silky homemade mushroom gravy will make every bite irresistible. This dish brings together crunchy, juicy chicken with earthy mushroom sauce that’s perfect for dinner any night of the week. Whether you’re cooking for family, friends, or just craving something satisfying, this recipe delivers big flavor with simple ingredients. Plus, it’s budget‑friendly, easy to follow, and perfect for anyone who loves hearty meals that feel like home.

Why You’ll Love This Recipe

You’ll fall in love with Chicken Schnitzels and Mushroom Gravy because it combines two textures that are meant to be together: crunchy and creamy. The schnitzels fry up light and crisp thanks to the seasoned panko crumbs, while the mushroom gravy adds deep savory notes that complement the chicken perfectly. It’s versatile enough for a cozy weeknight meal, yet impressive enough to serve guests. It’s comfort food with style—rich, flavorful, and satisfying without being complicated.

Ingredients

For the Mushroom Gravy

• 9 oz / 250 g button mushrooms, thinly sliced

• 2 cups / 500 ml good quality beef stock

• 4 tbsp / 60 g unsalted butter

• 3 tbsp flour

• 1 tbsp olive oil

• 1/2 beef bouillon cube, crumbled

• 1/2 tsp Worcestershire sauce

• 1 shallot, very finely diced

• 1–2 cloves garlic, very finely diced

• Salt and black pepper, to taste

For the Chicken Schnitzels

• 2 x 9 oz / 250 g chicken breasts

• 1.5 cups / 90 g panko breadcrumbs

• 1 cup / 250 ml vegetable oil (or sunflower/canola oil)

• 1/4 cup / 35 g flour

• 2 eggs, beaten

• 1 tsp paprika

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Fresh thyme leaves (optional, for garnish)

Step‑by‑Step: How to Make Chicken Schnitzels and Mushroom Gravy

Prepare the Mushroom Gravy

1. Heat the Pan: Place a large pan over medium‑high heat and add olive oil plus 1 tbsp of butter.

2. Cook Mushrooms: Add sliced mushrooms and fry until they soften and start to develop a golden crust. (Work in batches if the pan is crowded so they brown instead of steam.)

3. Season & Set Aside: Lightly season with salt and pepper, then remove mushrooms from the pan and set aside.

4. Saute Aromatics: Reduce the heat to medium. Melt 3 tbsp butter, then add shallots and garlic. Sauté until fragrant and slightly colored.

5. Make the Roux: Sprinkle in the flour and stir to combine, cooking briefly to remove the raw flour taste.

6. Add Stock: Gradually whisk in the beef stock, making sure no lumps form.

7. Flavor It Up: Add the crumbled bouillon cube and Worcestershire sauce. Season with salt and pepper to taste.

8. Finish & Simmer: Stir the mushrooms back in and let the gravy simmer until slightly thickened. Remove from heat and set aside. If gravy thickens too much later, thin with a splash of water when reheating.

Make the Chicken Schnitzels

1. Slice the Chicken: Horizontally slice each chicken breast to make 4 thinner, even pieces.

2. Pound the Chicken: Cover each piece loosely with cling film and gently pound with a rolling pin or heavy object until even in thickness (aim for thin but not falling apart).

3. Prepare Seasoning: In a small bowl, mix 1 tsp salt and paprika with 1/2 tsp each of black pepper, garlic powder, and onion powder.

4. Set Up Dredging Stations:

   • Dish 1: Flour plus half of the seasoning mix

   • Dish 2: Beaten eggs

   • Dish 3: Panko breadcrumbs plus the remaining seasoning

5. Dredge the Chicken:

   • Coat each piece in seasoned flour

   • Dip into beaten egg

   • Press into seasoned panko breadcrumbs, ensuring full coverage

6. Heat the Oil: Warm enough oil in a heavy‑bottom pan over medium‑high heat. Test by dropping in a few crumbs – they should sizzle immediately.

7. Fry Schnitzels: Fry two pieces at a time, about 3 minutes per side, until deep golden and cooked through.

8. Drain & Rest: Transfer schnitzels to a wire rack above a tray or paper towels to drain excess oil.

9. Serve: Place hot schnitzels on serving plates and generously ladle mushroom gravy over the top. Garnish with fresh thyme if using.

Helpful Tips

• Mushroom Browning: Don’t overcrowd the pan when cooking mushrooms – give them space to caramelize for the best flavor.

• Oil Temperature: Aim for about 180°C / 350°F. Too cool and the schnitzels will absorb oil; too hot and they will burn before cooking through.

• Even Thickness: Pounding the chicken ensures even cooking and a uniformly crisp crust.

• Rest Before Serving: Let the schnitzels rest briefly after frying to help keep them crisp under the gravy.

• Thicken or Thin: If your gravy becomes too thick after resting, simply warm gently with a splash of water to reach your desired consistency.

Substitutions and Variations

• Mushroom Types: Swap button mushrooms for cremini or chestnut mushrooms for more earthy depth.

• Sauce Base: Replace beef stock with chicken stock for a lighter gravy.

• Breadcrumbs: If you don’t have panko, use regular breadcrumbs, though panko gives a crunchier finish.

• Herbs: Add a splash of fresh parsley or thyme into the gravy for extra aroma.

• Spice Level: Add a pinch of cayenne pepper to the seasoning for a slight kick.

Storage Instructions

• Gravy: Cool completely and store in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat with a splash of water if needed.

• Schnitzels: Best eaten fresh. If storing leftovers, keep them in the fridge in a sealed container for up to 2 days. Recrisp in the oven at 190°C / 375°F for 8–10 minutes.

• Freezing: Cooked gravy freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Nutritional Information

While this recipe is comfort food at its finest, here’s a basic breakdown per serving (assuming 4 servings total):

• Calories: Moderate, includes fried chicken and rich gravy

• Protein: Good source thanks to chicken breasts

• Fat: From frying oil and butter in the gravy

• Carbohydrates: Mainly from flour and panko breadcrumbs

Because every brand and ingredient varies, exact nutritional values will depend on your specific products. For precise tracking, plug quantities into your preferred nutrition calculator.

Serving Suggestions

Chicken Schnitzels and Mushroom Gravy pairs beautifully with classic comfort sides:

• Creamy Mashed Potatoes – absorb the gravy perfectly

• Steamed Green Beans – add fresh, light contrast

• Butter‑Glazed Carrots – bring color and sweetness

• Warm Dinner Rolls – great for mopping up extra sauce

• Simple Side Salad – for a fresh balance to the richness

Frequently Asked Questions About Chicken Schnitzels and Mushroom Gravy

Can I make the mushroom gravy vegetarian?
Yes! Swap beef stock for vegetable stock and omit the bouillon cube that is beef‑based. Use soy sauce or vegan Worcestershire sauce if needed to deepen flavor. The mushrooms still deliver umami richness.

What if I don’t have panko breadcrumbs?
Regular breadcrumbs can work, though panko gives a lighter, crunchier texture. If using regular breadcrumbs, add a bit of extra seasoning to the mix.

Is chicken breast the only option?
Chicken thighs can be used but will be slightly juicier and darker in flavor. You may need to adjust frying time since thighs are a bit thicker.

How do I keep schnitzels crispy under gravy?
Serve immediately once fried. You can also place them on a rack in a warm oven (around 90°C / 200°F) while making the gravy to keep them hot and crisp.

Can I prep ahead of time?
Definitely make the gravy ahead and reheat with a splash of water. For the schnitzels, bread the chicken in advance and fry right before serving.

Conclusion

Thanks for exploring this Chicken Schnitzels and Mushroom Gravy recipe with me! This dish is one of my all‑time comfort food favorites because it balances crispy, crunchy chicken with a deeply savory sauce that just warms you from the inside out. It’s easier than it looks and perfect for both weeknight dinners and special occasions. I hope you enjoy making it as much as I do. Happy cooking and happy eating!

Chicken Schnitzels and Mushroom Gravy – Ultimate Comfort Food

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• Author: Lisa
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

Crispy chicken schnitzels smothered in a rich, homemade mushroom gravy. A classic comfort dish that’s easy to make and full of flavor!

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Ingredients

Scale 1x2x3x

Mushroom Gravy

9 oz / 250g button mushrooms, thinly sliced

2 cups / 500ml beef stock

4 tbsp / 60g unsalted butter

3 tbsp flour

1 tbsp olive oil

1/2 beef bouillon cube, crumbled

1/2 tsp Worcestershire sauce

1 shallot, finely diced

1–2 garlic cloves, finely diced

Salt and black pepper, to taste

Chicken Schnitzels

2 x 9 oz / 250g chicken breasts

1.5 cups / 90g panko breadcrumbs

1 cup / 250ml vegetable oil (or sunflower/canola oil)

1/4 cup / 35g flour

2 eggs, beaten

1 tsp paprika

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

Fresh thyme leaves (optional, for garnish)

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Instructions

Prepare the Mushroom Gravy

1. Heat the Pan: Place a large pan over medium‑high heat and add olive oil plus 1 tbsp of butter.

2. Cook Mushrooms: Add sliced mushrooms and fry until they soften and start to develop a golden crust. (Work in batches if the pan is crowded so they brown instead of steam.)

3. Season & Set Aside: Lightly season with salt and pepper, then remove mushrooms from the pan and set aside.

4. Saute Aromatics: Reduce the heat to medium. Melt 3 tbsp butter, then add shallots and garlic. Sauté until fragrant and slightly colored.

5. Make the Roux: Sprinkle in the flour and stir to combine, cooking briefly to remove the raw flour taste.

6. Add Stock: Gradually whisk in the beef stock, making sure no lumps form.

7. Flavor It Up: Add the crumbled bouillon cube and Worcestershire sauce. Season with salt and pepper to taste.

8. Finish & Simmer: Stir the mushrooms back in and let the gravy simmer until slightly thickened. Remove from heat and set aside. If gravy thickens too much later, thin with a splash of water when reheating.

Make the Chicken Schnitzels

1. Slice the Chicken: Horizontally slice each chicken breast to make 4 thinner, even pieces.

2. Pound the Chicken: Cover each piece loosely with cling film and gently pound with a rolling pin or heavy object until even in thickness (aim for thin but not falling apart).

3. Prepare Seasoning: In a small bowl, mix 1 tsp salt and paprika with 1/2 tsp each of black pepper, garlic powder, and onion powder.

4. Set Up Dredging Stations:

   • Dish 1: Flour plus half of the seasoning mix

   • Dish 2: Beaten eggs

   • Dish 3: Panko breadcrumbs plus the remaining seasoning

5. Dredge the Chicken:

   • Coat each piece in seasoned flour

   • Dip into beaten egg

   • Press into seasoned panko breadcrumbs, ensuring full coverage

6. Heat the Oil: Warm enough oil in a heavy‑bottom pan over medium‑high heat. Test by dropping in a few crumbs – they should sizzle immediately.

7. Fry Schnitzels: Fry two pieces at a time, about 3 minutes per side, until deep golden and cooked through.

8. Drain & Rest: Transfer schnitzels to a wire rack above a tray or paper towels to drain excess oil.

9. Serve: Place hot schnitzels on serving plates and generously ladle mushroom gravy over the top. Garnish with fresh thyme if using.

Notes

Don’t overcrowd mushrooms when frying.

Gravy can be made ahead and stored in the fridge for 3 days.

Panko gives the schnitzels a crispier texture than regular breadcrumbs.

Great served with mashed potatoes or green beans.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dinner, Main Course
• Method: Frying
• Cuisine: German, Western

Nutrition

• Serving Size: 1 chicken schnitzel with gravy
• Calories: 580 kcal
• Sugar: 2g
• Carbohydrates: 18g
• Protein: 42g