Recipe: Schnitzel with Mushroom Sauce

I can’t believe I haven’t made schnitzel before. It’s basically just the German variation on fried thin pounded meat but with this delicious, extra savory mushroom sauce makes this version extra special. If you want to impress someone, this is a great recipe to do so.

Schnitzel with Mushroom Gravy
Serves 2
Serve this with a side of German potatoes or spätzle for a really hearty dish
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Mushroom Gravy
  1. 30g butter
  2. 1/2 onion, diced finely
  3. 1 garlic clove, minced
  4. 150g mushrooms, sliced
  5. 17g flour
  6. 35ml white wine
  7. 300ml stock
  8. 5g whole grain mustard
  9. 5g Worcestershire sauce
  10. salt and pepper, to taste
  1. vegetable oil, for frying
  2. 2 boneless chicken breasts
  3. 65g flour
  4. 1 egg + 5ml water
  5. 65g bread crumbs
  6. 5g each: salt, pepper, paprika, cumin
  1. Make the mushroom gravy first: In a small saucepan add the butter and garlic and saute for 1-2 minutes.
  2. To that add the onion and cook until translucent.
  3. Add to that the mushrooms and cook for 6-10 minutes.
  4. Add the flour, wine, and stock and cook for 5-10 minutes until the sauce thickens.
  5. Stir in mustard and sauce, as well as seasoning.
  6. Next make the schnitzel: Heat oil in a large skillet over medium heat.
  7. Pound the cutlet until 1/8" thickness.
  8. Make the dredging station: the flour in one bowl, the eggs in another, and the bread crumbs and seasoning in the third.
  9. Dredge each cutlet in the flour, then dip in the egg wash and then dredge in the bread crumb mixture.
  10. Fry each cutlet for about 4 minutes per side, or until golden brown.
  11. Serve with gravy poured over top.
Adapted from How to Feed a Loon
Mab Made Food

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