Take your chicken schnitzel up a notch with our easy mushroom sauce. Ready to cook in just 15 minutes, this dish is a great midweek option.
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If you think making chicken schnitzel is best left to chefs and cooks, think again. Homemade chicken schnitzel is a cinch to make and this recipe is on the table in just 30 minutes. Our guide to cooking chicken schnitzels covers all the bases: from how long to cook chicken schnitzel to the best way to cook chicken schnitzel. Another brilliant thing about making your own schnitzel is you can add whatever flavour combinations you like in the crumb. Here we’re using parmesan, chives and parsley, which will give the chicken a cheesy savouriness and herby hit, plus plenty of crunch. It’s served with a lemon and mushroom sauce that’s also super easy to make - the zestiness of the lemon makes it a perfect partner for mushroom’s earthiness. Served for lunch or dinner, with a leafy salad or crunchy chips, it’s a winning family meal.
For this recipe, you’ll need 8 chicken thigh fillets. Chicken thighs are juicy and full of flavour, making them ideal to use in schnitzel recipes. 1 cup (150g) plain flour is used as a base for the crumbed coating and helps the 2 lightly whisked eggs stick to the chicken. For the all-important crumb mixture, you’ll need 2 cups (150g) panko breadcrumbs, which are bigger than regular breadcrumbs so will make a super crunchy coating, ¼ cup (20g) finely grated parmesan, ¼ cup finely chopped chives and ½ cup finely chopped flat-leaf parsley. You’ll also need some canola oil to shallow fry.
For the lemon and mushroom sauce, 2 tbs lemon juice, and 1 tsp finely grated lemon rind to really bring out the zestiness of the sauce. Plus, you’ll need 150g white cup mushrooms that are thinly sliced, and a 150g pack of mixed exotic mushrooms. You can leave smaller mushrooms whole and slice the larger ones. Garlic cloves are added for more flavour and ¾ cup (185ml) dry white wine or chicken stock.
To prepare the chicken, use a meat mallet or rolling pin to flatten each piece of chicken to about 2cm thick. This ensures the chicken is cooked evenly and quickly. Then it’s onto getting the crumb mixture together. Combine the breadcrumbs, parmesan, half the chives and half the parsley in a shallow bowl, then place the flour and egg in separate shallow bowls. Using shallow bowls allows you to dip the chicken in and out of each mixture quickly and evenly. And then it’s time to coat the chicken in the crumb mixture. Start by coating each chicken piece in flour, shaking off excess, then dip the chicken in the egg and finally in the breadcrumb mixture, turning it to make sure the whole piece is coated.
To cook the chicken, use a large frying pan and add enough oil to come up 1cm up the side of the pan. Place the pan over medium-high heat, then in batches, add the chicken and cook for 4-5 minutes on each side or until it’s golden brown and cooked through. Place the chicken pieces on a large baking tray and place in the oven to keep them warm while you make the sauce.
Heat some oil in a large frying pan over high heat then add the garlic and combined mushroom and cook for 8 minutes or until the mushroom is golden. Pour in the wine or stock and bring the mixture to a simmer. Remove from the heat then add the lemon rind and lemon juice, plus the remaining chives and parsley. Then season the sauce and it’s ready.
To serve, top the chicken schnitzel with the lemon and mushroom sauce. Add some baby rocket leaves and lemon wedges and you’re done.
This pub favourite comes in many variations. Give these recipes a try, starting with this dukkah-crumbed chicken schnitzel that’s easy to cook in the air fryer or oven. This gluten-free chicken schnitzel features crushed gluten-free corn chips and rice flakes to give it plenty of crunch. And this Asian-style schnitzel burger is ready in just 20 minutes, making it a top weeknight dinner or lunch option. And if you can’t get enough tangy flavours in your crumbed chicken, this zesty schnitzel is a must-try.
Energy 4324kJ/1034 Cals (50%)
Protein 71g (142%)
Fat 55g (79%)
Sat Fat 13g (54%)
Sodium 548mg (27%)
Carb 53g (17%)
Sugar 2g (2%)
Dietary Fibre 5g (17%)