Crispy Chicken Schnitzel with Creamy Mushroom Sauce & Fresh Salad
A crunchy, creamy, and refreshing meal that’s pure comfort food!
Ingredients:
For the Chicken Schnitzel:
2 boneless, skinless chicken breasts
1 cup breadcrumbs (panko or regular)
½ cup all-purpose flour
2 eggs (beaten)
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
½ cup vegetable oil (for frying)
For the Creamy Mushroom Sauce:
1 cup mushrooms (sliced)
1 tbsp butter
½ cup heavy cream
½ cup chicken broth
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp black pepper
½ tsp salt
1 tsp dried parsley
For the Fresh Salad:
2 cups mixed greens (lettuce, arugula, or spinach)
½ cucumber (sliced)
½ cup cherry tomatoes (halved)
¼ cup shredded carrots
1 tbsp sesame seeds
1 tbsp olive oil
1 tsp lemon juice
Salt & pepper to taste
Instructions :
Step 1️⃣ Prepare the Schnitzel:
Place chicken breasts between two sheets of plastic wrap and pound until ¼ inch thick.
Season with salt, black pepper, paprika, and garlic powder.
Coat each piece in flour, then egg, then breadcrumbs, pressing to adhere.
Step 2️⃣ Fry the Schnitzel:
Heat vegetable oil in a pan over medium heat.
Fry schnitzel for 3-4 minutes per side until golden brown.
Remove and let drain on a paper towel.
Step 3️⃣ Make the Mushroom Sauce:
In the same pan, melt butter over medium heat.
Sauté mushrooms until tender, about 3 minutes.
Add chicken broth, heavy cream, Dijon mustard, garlic powder, salt, and pepper.
Simmer for 2 minutes, then stir in parsley.
Step 4️⃣ Prepare the Salad:
Toss mixed greens, cucumber, cherry tomatoes, shredded carrots, and sesame seeds in a bowl.
Drizzle with olive oil, lemon juice, salt, and pepper.
Step 5️⃣ Assemble & Serve:
Place the crispy schnitzel on a plate.
Pour creamy mushroom sauce over the schnitzel.
Serve with the fresh salad on the side.
Enjoy!