Chicken Schnitzel with Creamy Mushroom Sauce

Golden chicken schnitzels topped with a creamy mushroom sauce you can make in the same pan. Freezer-friendly, weeknight-worthy, and feels like a hug on a plate.

Ingredients

Chicken Schnitzel

• 1 kg boneless, skinless chicken breasts (halved horizontally)
• 1 tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 75 g plain flour
• 3 eggs, whisked
• 180 g panko breadcrumbs
• Oil, for cooking

Creamy Mushroom Sauce

• 1 tbsp extra-virgin olive oil
• 360 g sliced mushrooms
• 2 tbsp unsalted butter
• 1 tsp freshly minced garlic
• 500 ml thickened cream
• 1 tsp dijon mustard
• 1 tsp chicken stock powder
• 4 thyme sprigs, leaves picked (optional)
• 35 g freshly grated parmesan
• Sea salt flakes, to taste
• Freshly cracked black pepper, to taste

Serving Suggestions

• Freezer-friendly mashed potatoes
• Green beans, steamed

Method

1. Season the chicken with salt and pepper. Pound to an even thickness (about 1 cm).
2. Set up crumbing station with flour, whisked eggs and panko breadcrumbs. Coat each piece in flour (shake off excess), then egg, then breadcrumbs, pressing to coat evenly.
3. Cook schnitzels using your preferred method:
   • Shallow-fry: Heat oil over medium-high heat. Cook 4–5 minutes each side until golden.
   • Air fry: Preheat to 200°C (400°F). Spray with oil and cook 8–10 minutes, flipping halfway.
   • Oven-bake: Preheat to 220°C (425°F). Bake on a wire rack for 12–15 minutes.
4. For the sauce, heat oil in a large frying pan over medium-high heat. Add mushrooms and cook for 4–5 minutes until golden and moisture has evaporated.
5. Add butter and garlic, cook for 30 seconds until fragrant.
6. Add cream, mustard, chicken stock powder and thyme. Cook over medium-low heat for 2–3 minutes until thickened.
7. Turn heat off and stir through parmesan. Season to taste.
8. Serve schnitzels with mashed potatoes, steamed greens and a generous drizzle of mushroom sauce.

Tips

• For oven-baked schnitzels, toast panko breadcrumbs in a dry pan for 2–3 minutes before crumbing for better colour and crunch.
• Use freshly grated parmesan – pre-shredded varieties contain additives that make the sauce gritty.
• You can crumb the schnitzels up to 2 days in advance, or freeze uncooked for up to 2 months.
• The mushroom sauce does not freeze well due to the cream. Make the sauce up to 3 days ahead and refrigerate.