Chicken Schnitzels With Mushroom Gravy

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…

Mushroom Gravy

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.

Beef Stock

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).

Panko Breadcrumbs

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

Here I’ve served with Mashed Potato but check out my Side Dishes for more inspo! Some Green Beans would also go down nicely if you wanted some veggies. For more schnitzel recipes check out my Pork Schnitzels & Sauce and Heart-Shaped Chicken Schnitzels! Alrighty, let’s tuck into the full recipe for these chicken schnitzels with mushroom gravy shall we?!