Chicken Schnitzel with Creamy Mushroom Sauce (Gluten Free)

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Eating has become interesting these days. Before we were all stuck at home, going out to eat was an activity I really enjoyed not just because I love food but also as a social gathering. Tom and I will go grab food and drinks as our ‘date’, but now the date is actually more cooking in. The most recent ‘date’ we had we made Chicken Schnitzel with Creamy Mushroom Sauce! Perfect date night recipe!

About Schnitzels

Schnitzel is really a thin slice of meat, fried usually in some sort of batter. It originated in Vienna, Austria. Originally, it is Wiener Schnitzel and made with veal. Nowadays, people will make it with other meats such as chicken and pork. Fun fact: In Austria, it may only legally be described as “Wienerschnitzel” if it is made of veal. Read more about Schnitzels here.

Now this recipe has 3 main parts to it so I’ve divided it up so that it makes more sense. The reason is because there’s actually two types of sauces that will be going on that chicken – one is lemon brothy and the other is creamy mushroom.

Chicken Schnitzel with Creamy Mushroom Sauce Recipe

Ingredients

  • Chicken Schnitzel
    • 1 lb boneless, skinless chicken breast tenderloins, pounded to 1/4 inch . Or, you could also use cutlets. I switch off depending on which one I buy from the store. Either way, pounding the meat will tenderize it.
    • 2 eggs
    • 1 tsp of minced garlic
    • 1 cup panko breadcrumbs if you are fine with gluten, if not use almond flour
    • 1/2 cup grated parmesan
    • 2 tbsp olive oil (maybe more depending on how many chicken you cook in the skillet at once time)
    • 2 tbsp butter
  • Lemon Sauce
    • 1 tbsp lemon or half a lemon’s juice (could be more depending on the size of your lemon)
    • 1 tbsp butter
    • 1/4 cup of white wine
    • Salt and pepper, as desired
  • Mushroom Sauce
    • 1 tbsp olive oil
    • 1/2 cup chopped onions
    • 8 oz sliced mushrooms
    • 1/2 cup chicken broth
    • 1/2 cup white wine
    • 1/2 cup of heavy cream
    • Slurry
      • 2 tbsp heavy cream mixed with 2 tbsp flour (Or gluten free version – Whisk/Mix 1- 2 tbsp Arrowroot or tapioca starch and equal water)

Instructions

Prepare:

  1. Line a baking sheet with aluminum foil, and pop it in the oven. Turn oven on to ‘keep warm’ setting.
  2. Beat eggs with minced garlic, salt and pepper in a medium bowl.
  3. On a big plate combine almond flour or breadcrumbs with parmesan cheese.
  4. Dip cutlets in egg mixture to coat, and then dredge in almond flour/breadcrumbs mixture. Set aside.

Chicken Schnitzel:

Heat 2 Tbsp. oil and 2 Tbsp. butter in a large skillet over medium-high heat. Add chicken to skillet. Note: Do not cram them all in there, by the way, split it in 2 batches of how ever you need to make sure they all can lay comfortably on skillet.

Cook until golden brown, which is about 2-3 minutes on each side.

When cooked, transfer chicken to the baking pan in the oven with tongs. If you split it in batches, continue this step for each batch. Very important to add more oil as needed.

Lemon Sauce:

In a separate small skillet, heat 1 tbsp butter and add 1/4 cup of white wine. Heat for 30 seconds and then stir in 1/2 cup chicken broth and lemon juice. Season with salt and pepper and let is simmer for 2 minutes. While this simmers, start on the mushroom sauce.

Mushroom Sauce:

In another medium skillet, saute onion in a tbsp of olive oil until translucent.

Add mushrooms and saute for 5 minutes.

Add 1/2 cup chicken broth and 1/2 cup white wine and cook for 3 minutes. Add 1/2 cup of heavy cream and bring to a boil and simmer.

In a small bowl, 2 tbsp of cream with 2 tbsp flour to create a slurry. Add slurry to mushroom mixture, mix well, and then bring to a boil for 1 minute or 2.

Assembly:

Remove chicken from oven and top with lemon chicken broth first, then the mushroom sauce.

Chicken Schnitzel with Creamy Mushroom Sauce (Gluten Free)
Chicken Schnitzel with Creamy Mushroom Sauce (Gluten Free)

Didn’t I mention this was a perfect date night recipe? Look at our production:

Chicken Schnitzel with Creamy Mushroom Sauce

Chicken Schnitzel with Creamy Mushroom Sauce

Ingredients

Chicken Schnitzel

  • 1.5 lb boneless, skinless chicken breast tenderloins, pounded to 1/4 inch . Or, you could also use cutlets. I switch off depending on which one I buy from the store.
  • 3 eggs
  • 1 tsp of minced garlic
  • 1 cup panko breadcrumbs if you are fine with gluten, if not use almond flour
  • 1/2 cup grated parmesan
  • 2 tbsp olive oil (maybe more depending on how many chicken you cook in the skillet at once time)
  • 2 tbsp butter

Lemon Sauce

  • 1 tbsp lemon or half a lemon's juice (could be more depending on the size of your lemon)
  • 1 tbsp butter
  • 1/4 cup of white wine
  • Salt and pepper, as desired

Mushroom Sauce

  • 1 tbsp olive oil
  • 1/2 cup chopped onions
  • 8 oz sliced mushrooms
  • 1/2 cup chicken broth
  • 1/2 cup white wine
  • 1/2 cup of heavy cream

Slurry

  • 2 tbsp heavy cream mixed with 2 tbsp flour (Or Gluten free version - Whisk/Mix 1- 2 tbsp Arrowroot or tapioca starch and equal water)

Instructions

Prepare:

Line a baking sheet with aluminum foil, and pop it in the oven. Turn oven on to ‘keep warm’ setting.

Beat eggs with minced garlic, salt and pepper in a medium bowl.

On a big plate combine almond flour or breadcrumbs with parmesan cheese.

Dip cutlets in egg mixture to coat, and then dredge in almond flour/breadcrumbs mixture. Set aside.

Chicken Schnitzel:

Heat 2 Tbsp. oil and 2 Tbsp. butter in a large skillet over medium-high heat. Add chicken to skillet. Note: Do not cram them all in there, by the way, split it in 2 batches of how ever you need to make sure they all can lay comfortably on skillet.

Cook until golden brown, which is about 2-3 minutes on each side.

When cooked, transfer chicken to the baking pan in the oven with tongs. If you split it in batches, continue this step for each batch. Very important to add more oil as needed.

Lemon Sauce:

In a separate small skillet, heat 1 tbsp butter and add 1/4 cup of white wine. Heat for 30 seconds and then stir in 1/2 cup chicken broth and lemon juice. Season with salt and pepper and let is simmer for 2 minutes. While this simmers, start on the mushroom sauce.

Mushroom Sauce:

In another medium skillet, saute onion in a tbsp of olive oil until translucent.

Add mushrooms and saute for 5 minutes.

Add 1/2 cup chicken broth and 1/2 cup white wine and cook for 3 minutes. Add 1/2 cup of heavy cream and bring to a boil and simmer.

In a small bowl, 2 tbsp of cream with 2 tbsp flour to create a slurry. Add slurry to mushroom mixture, mix well, and then bring to a boil for 1 minute or 2.

Assembly:

Remove chicken from oven and top with lemon chicken broth first, then the mushroom sauce.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 748Total Fat: 45gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 277mgSodium: 548mgCarbohydrates: 25gFiber: 4gSugar: 9gProtein: 56g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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Chicken Schnitzel with Creamy Mushroom Sauce (Gluten Free)

Looking for more delicious chicken recipes like this chicken schnitzel with creamy mushroom sauce? Look no further – check out all my yummy chicken recipes here!

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