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

AuthorMabDifficultyIntermediate

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Gravy
 30 g butter
 1 onion, chopped
 1 garlic clove, minced
 150 g mushrooms, sliced
 17 g flour
 35 ml white wine
 300 ml stock
 5 g whole grain mustard
 5 g Worcestershire sauce
 salt and pepper
Schnitzel
 2 chicken breasts
 65 g flour
 1 egg, beaten with water
 65 g breadcrumbs
 5 g each: salt, pepper, paprika, cumin
 oil, for frying

Directions
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 then serve with gravy poured over top.

Adapted from How to Feed a Loon

Ingredients

Gravy
 30 g butter
 1 onion, chopped
 1 garlic clove, minced
 150 g mushrooms, sliced
 17 g flour
 35 ml white wine
 300 ml stock
 5 g whole grain mustard
 5 g Worcestershire sauce
 salt and pepper
Schnitzel
 2 chicken breasts
 65 g flour
 1 egg, beaten with water
 65 g breadcrumbs
 5 g each: salt, pepper, paprika, cumin
 oil, for frying

Directions

Directions
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 then serve with gravy poured over top.

Schnitzel with Mushroom Gravy

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