What Is A Schnitzel
Schnitzel is a quintessential German dish. You'll find it everywhere in Germany. Meat is thinned by pounding, then coated with breadcrumbs and deep fried.
Traditionally, schnitzel is made with pork, seasoned with only salt and pepper. It is then served with lemon wedges and parsley alongside a side of potato.
But schnitzel can also be made with veal, beef, mutton, chicken or turkey.
This particular schnitzel is my take on this German meal. It is made with chicken and served with a creamy mushroom sauce which pairs beautifully with the crispy chicken cutlet.
You can also shallow fry the cutlet instead of deep frying it. Serve this dish with a side of fries, a lemon wedge and your favourite salad.
And if you like German food you might also love my fusion Black Forest Tiramisu.
More Chicken Recipes
- Stuffed Chicken Breast with Sundried Tomatoes and Gouda
- Chinese Chicken in Garlic Sauce
- Sticky Asian Chicken Wings with Garlic Dip
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Chicken Schnitzel with Mushroom Sauce
Ingredients
- 2 (500g) chicken breasts
- 1 egg whisked
- breadcrumbs as required
- all-purpose flour as required
- oil for deep frying
CHICKEN MARINATION
- 1 teaspoon salt
- 1 teaspoon crushed black pepper
- ½ teaspoon white pepper
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika powder
- 1 tablespoon sriracha sauce
- 2 tablespoon vinegar
MUSHROOM SAUCE
- 150 g white mushrooms sliced
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- ⅓ teaspoon salt
- ⅓ teaspoon white pepper
- ½ chicken cube or ½ teaspoon chicken powder optional
- 1 teaspoon dried parsely
- 1 cup milk
- 6 tablespoon heavy cream
Instructions
- Slice each chicken breast from the middle so that you are left with 4 chicken cutlets.
- Put one chicken cutlet between two layers of cling and flatten with the mallet until it is under 1 cm thin. The thin-ness of the cutlets is very important for a crispy, well-cooked chicken schnitzel. Repeat the process for remaining 3 cutlets.
- Make a paste of the marination ingredients and thoroughly apply on the chicken cutlets. Put in the fridge for minimum 30 minutes.
- Meanwhile, in three separate plates, add a whisked egg, some all-purpose flour and a good amount of breadcrumbs.
- Heat oil for deep-frying.
- Take out your chicken cutlets. First place the chicken breast in flour, coat both sides and shake off excess. Then dip into the egg. And finally coat it with breadcrumbs.
- Fry these on medium heat and do not crowd the pan.
- Once golden and crispy on both sides take out on the paper towel.
- Heat the butter and olive oil in a pan and then on high heat add your mushrooms. Cook till some of them start to brown and crisp up.
- Then add your flour along with salt and white pepper. Give a stir.
- After 2 minutes add your milk, dried parsley and chicken cube on medium-low heat. Keep stirring so that it doesn’t get lumpy.
- Wait till the milk starts to thicken then add in the cream. Cook for 2-3 minutes and turn off flame.
- In your serving plate, add a chicken schnitzel, pour some mushroom sauce on one side, add your choice of potato side, sprinkle some chives and serve hot.
Notes
- The chicken schnitzel can be served with french fries, baked potato, mashed potato or a potato salad.
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Amanda says
This was amazing! I substituted turmeric for the white pepper because I didn’t have any and refrigerated the cutlets again after breading for a half hour. The sauce was phenomenal. That marinade for the chicken was so good. Will be a new favorite recipe around here.
Qashang says
Hello Amanda! There isn't any turmeric in this recipe. Thank you for your feedback. So happy you liked the dish. x
Tea says
Can you use tin mushrooms?
Qashang says
Yes you can.