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 would 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!
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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.
How to cook Chicken Schnitzel with Creamy Mushroom Sauce (Step by Step)
First gather your ingredients:
- Chicken Schnitzel
- 1 lb boneless, skinless chicken breast tenderloins, pounded to ¼ 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 teaspoon of minced garlic
- 1 cup panko breadcrumbs if you are fine with gluten, if not use almond flour
- ½ cup grated parmesan
- 2 tablespoon olive oil (maybe more depending on how many chicken you cook in the skillet at once time)
- 2 tablespoon butter
- Lemon Sauce
- 1 tablespoon lemon or half a lemon's juice (could be more depending on the size of your lemon)
- 1 tablespoon butter
- ¼ cup of white wine
- Salt and pepper, as desired
- Mushroom Sauce
- 1 tablespoon olive oil
- ½ cup chopped onions
- 8 oz sliced mushrooms
- ½ cup chicken broth
- ½ cup white wine
- ½ cup of heavy cream
- Slurry
- 2 tablespoon heavy cream mixed with 2 tablespoon flour (Or gluten free version - Whisk/Mix 1- 2 tablespoon 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 tablespoon butter and add ¼ cup of white wine. Heat for 30 seconds and then stir in ½ 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 tablespoon of olive oil until translucent.
Add mushrooms and saute for 5 minutes.
Add ½ cup chicken broth and ½ cup white wine and cook for 3 minutes. Add ½ cup of heavy cream and bring to a boil and simmer.
In a small bowl, 2 tablespoon of cream with 2 tablespoon 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.
Storage & Reheating
Storage (refrigerator):
Store leftover chicken schnitzel and mushroom sauce in separate airtight containers if possible. This helps keep the breading from getting soggy. Refrigerate for up to 3 days.
Storage (with sauce on top):
If already assembled, store together in an airtight container and consume within 2 days for best texture.
Freezing:
This dish is not ideal for freezing. The breaded chicken loses its crispness and the creamy sauce can separate when thawed.
Reheating
Stovetop (best method):
- Reheat schnitzel in a skillet over medium heat with a small splash of oil until warmed through and lightly crisp again.
- Warm the mushroom sauce separately over low heat, stirring gently.
Oven:
- Place schnitzel on a baking sheet and reheat at 350°F for about 8-10 minutes.
- Cover loosely with foil if needed to prevent over-browning.
Microwave (not ideal but works):
- Reheat in short intervals.
- The chicken will soften, but flavor will still be good.
FAQ
Can I use chicken thighs instead of breast?
Yes! Boneless, skinless chicken thighs work well. Pound them thin just like chicken breast so they cook evenly.
Can I make this gluten-free?
Absolutely. Use almond flour or gluten-free breadcrumbs for the schnitzel, and arrowroot or tapioca starch for thickening the mushroom sauce.
Do I have to use wine?
No. You can substitute chicken broth for the wine in both sauces. The flavor will be slightly lighter but still delicious.
Can I make parts of this ahead of time?
Yes. You can prep and bread the chicken a few hours ahead and refrigerate it. The mushroom sauce can also be made ahead and gently reheated before serving.
What should I serve this with?
This pairs beautifully with mashed potatoes, roasted vegetables, buttered noodles, or a simple green salad - perfect for a cozy date night at home.
Here's a video of this tasty dinner!
Chicken Schnitzel with Creamy Mushroom Sauce Recipe
Crispy chicken schnitzel topped with a bright lemon pan sauce and a rich, creamy mushroom sauce. This dish feels fancy but is surprisingly easy to make—perfect for a cozy date night at home.
Ingredients
Chicken Schnitzel
- 1 lb boneless, skinless chicken breast tenderloins or cutlets, pounded to ¼-inch thickness
- 2 eggs
- 1 teaspoon minced garlic
- Salt and pepper, to taste
- 1 cup panko breadcrumbs (or almond flour for gluten-free)
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil (plus more as needed)
- 2 tablespoons butter
Lemon Sauce
- 1 tablespoon butter
- ¼ cup white wine (or chicken broth)
- ½ cup chicken broth
- Juice of ½ lemon (about 1 tablespoon, or to taste)
- Salt and pepper, to taste
Creamy Mushroom Sauce
- 1 tablespoon olive oil
- ½ cup chopped onion
- 8 oz mushrooms, sliced
- ½ cup chicken broth
- ½ cup white wine (or chicken broth)
- ½ cup heavy cream
Slurry (for thickening)
- 2 tablespoons heavy cream + 2 tablespoons all-purpose flour
Instructions
- Prep the Chicken
Preheat oven to warm or 200°F. Line a baking sheet with foil and place it in the oven to keep cooked chicken warm.
In a bowl, beat eggs with garlic, salt, and pepper.
On a plate, mix breadcrumbs (or almond flour) with Parmesan.
Dip chicken into the egg mixture, then dredge in the breadcrumb mixture. Set aside. - Cook the Chicken Schnitzel
Heat olive oil and butter in a large skillet over medium-high heat.
Cook chicken in batches (do not overcrowd) for 2–3 minutes per side, until golden brown and cooked through.
Transfer cooked chicken to the warm oven while finishing remaining batches, adding more oil as needed. - Make the Lemon Sauce
In a small skillet, melt butter over medium heat.
Add white wine and simmer for 30 seconds.
Stir in chicken broth and lemon juice, season with salt and pepper, and simmer for 2 minutes. Remove from heat and set aside. - Make the Creamy Mushroom Sauce
Heat olive oil in another skillet over medium heat.
Sauté onions until translucent, then add mushrooms and cook for 5 minutes, until softened.
Pour in chicken broth and wine; simmer for 3 minutes.
Stir in heavy cream and bring to a gentle simmer.
Add slurry and cook 1–2 minutes, stirring, until thickened. - Assemble & Serve
Place chicken on plates. Spoon lemon sauce over the schnitzel, then top with creamy mushroom sauce. Serve immediately.
Notes
- Pound chicken evenly for the best texture and even cooking.
- For extra crispiness, avoid overcrowding the pan.
- Great served with mashed potatoes, buttered noodles, or a simple salad.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 991Total Fat: 52gSaturated Fat: 23gUnsaturated Fat: 29gCholesterol: 283mgSodium: 1462mgCarbohydrates: 59gFiber: 5gSugar: 9gProtein: 59g
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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