Best Chicken Schnitzel With Mushroom Apple Gravy Recipes

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CHICKEN SCHNITZEL



Chicken Schnitzel image

Provided by Molly Yeh

Time 30m

Yield 6 servings

Number Of Ingredients 8

Flavorless oil, for deep-frying
1 cup all-purpose flour
2 large eggs, lightly beaten with 2 tablespoons water
3 cups panko breadcrumbs
2 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
6 boneless, skinless chicken breasts
Lemon wedges, for serving

Steps:

  • Pour 1 1/2 inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360 degrees F.
  • Set up a dredging station: Place the flour, eggs, and breadcrumbs in each of 3 separate bowls. Season the breadcrumbs with the paprika, 1 teaspoon salt and a few turns of pepper.
  • Place a piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with the remaining chicken.
  • Coat the chicken first in the flour, then in the egg wash and finally in the breadcrumbs. Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a wire rack set over a baking sheet to drain; season both sides with salt and pepper. Hold in a warm oven if not serving immediately. Serve with lemon wedges.

CRISPY CHICKEN SCHNITZEL WITH GARLIC-ONION GRAVY



Crispy Chicken Schnitzel with Garlic-Onion Gravy image

Provided by Guy Fieri

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

Four 6-ounce chicken cutlets
2 cups all-purpose flour
2 cups buttermilk
2 cups panko breadcrumbs
1/2 cup grated Parmesan
1/4 cup olive oil, for pan-frying
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3 cloves garlic, minced
1 medium onion, finely diced
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
2 tablespoons unsalted butter, cold, cut into cubes

Steps:

  • Preheat the oven to 325 degrees F.
  • For the cutlets: Begin by pounding out the chicken cutlets. Working with 2 cutlets at a time, place between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer, gently pound out each piece of chicken to an even 1/4-inch thickness. Work gently from the center outwards so as to keep it even and not tear the chicken. Repeat with the remaining cutlets.
  • Set up a breading station. Place the flour in a shallow bowl, season with salt and pepper and mix well. In a second shallow bowl, add the buttermilk, season with salt and pepper and mix well. In a third shallow bowl, add the breadcrumbs, Parmesan, season with salt and pepper and mix well.
  • Take each cutlet and dredge lightly in the flour. Shake off any excess, and then dip in the buttermilk. Finally, dredge in the breadcrumb mixture. Cover evenly on both sides, gently patting the crumbs into the chicken to help it stick. Place the breaded cutlets in a single layer on a platter and place uncovered in the fridge for 15 minutes - this will help the coating stick to the cutlet and prevent tearing when it comes time to cook them.
  • To cook the cutlets, set 2 large nonstick saute pans, cast-iron pans if available, over medium-high heat. Add 2 tablespoons of oil to each and cook 2 cutlets in each pan for 3 to 4 minutes per side. When done, they will be golden brown and crispy. Transfer to an ovenproof pan and keep warm in the oven. Try not to keep the chicken in the oven longer than 15 minutes, otherwise it will dry out.
  • Now make the gravy: Set a medium saute pan with high sides over medium-high heat and add the olive oil. Add the garlic, onions and thyme. Season with salt and pepper. Saute until the onions are lightly caramelized and tender, 7 to 8 minutes. Deglaze with the white wine and reduce for 1 minute before adding the chicken broth. Simmer for 5 to 6 minutes, and then add the cold butter cubes to the sauce. Remove from the heat and swirl the pan to melt the butter evenly - this will thicken the sauce and give it a nice sheen. Serve the chicken schnitzel with the garlic-onion gravy.
  • Wine paring: Riesling or sparkling wine.

CHICKEN SCHNITZEL WITH MUSHROOM APPLE GRAVY



Chicken Schnitzel with Mushroom Apple Gravy image

This German recipe has a slightly sweet apple taste with the mushrooms.

Provided by Bill Heleine

Categories     Chicken

Time 1h30m

Number Of Ingredients 23

FOR THE CHICKEN
3 chicken breasts halves, cut in half length wise
1 c flour
2 1/2 Tbsp water
2 lg eggs
salt and pepper to taste
1 c italian seasoned bread crumbs
1 Tbsp paprika
oil for frying
FOR MUSHROOM APPLE GRAVY
2 Tbsp minced garlic
1 1/2 c chicken stock
1/4 c flour
4 Tbsp butter divided
16 oz fresh portabella mushrooms sliced (or any others you have)
1 sm white onion diced
1/2 c apple juice
2 Tbsp olive oil
2 tsp thyme
1 tsp dijon mustard
salt and pepper to taste
FOR THE PASTA
wide egg noodles

Steps:

  • 1. Heat oven to 250 degrees.
  • 2. In a large, shallow bowl add the flour, and season with a generous pinch of salt and pepper. In a separate bowl, whisk eggs together with 2 tablespoons water. In third bowl, combine bread crumbs and smoked paprika.
  • 3. Season both sides of the chicken with salt and pepper.
  • 4. Dredge the chicken in flour, shaking off any excess. Dip the chicken into eggs and then into the bread crumbs, shaking off excess. Place on a clean plate. Repeat with the remaining chicken pieces.
  • 5. Heat a thin layer of oil (enough to cover the chicken half way) to medium heat, in a large pan.
  • 6. Cook the chicken for 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken to oven-safe platter, and place in heated oven while you prepare the pan sauce.
  • 7. Drain loose oil from pan chicken was cooked in and place back on stove.
  • 8. For the gravy, heat 2 tablespoons of butter and 2 tablespoons olive oil in the pan over medium-low heat.
  • 9. After the butter is melted, add the onions, and cook for 4-6 minutes, or until the onions start to soften. Add the mushrooms, and season with a pinch of salt and pepper, and cook until mushrooms are reduced and their liquid is released.
  • 10. Add garlic and cook for 1 additional minute. Stir in flour and cook for another minute.
  • 11. Add the apple juice, chicken stock, thyme and Dijon mustard. Whisk until smooth. Bring to a boil, stirring continuously while scraping any bits from the bottom of the pan. Reduce to a simmer and allow to simmer for 10 minutes, or until reduced to desired consistency.
  • 12. Remove the gravy from heat. Stir in the remaining 2 tablespoons butter. Season with salt and pepper to taste. Serve gravy with warm chicken pieces over wide egg noodles.

CHICKEN SCHNITZEL WITH MUSHROOM SAUCE



Chicken Schnitzel with Mushroom Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 serving

Number Of Ingredients 14

2 bone-in chicken breasts
3/4 cup flour
2 large eggs beaten
1 cup plain breadcrumbs
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup canola oil
2 tablespoons unsalted butter
1 (8-ounce) package sliced mushrooms
1 teaspoon chopped garlic
1 cup chicken broth
1 tablespoon Worcestershire sauce
1/3 cup sour cream
1 tablespoon chopped parsley, for garnish

Steps:

  • Remove the chicken breasts from the bone. Slice each breast in half lengthwise. Put them between pieces of plastic wrap and pound them with a mallet or a small skillet until they are 1/4-inch thick.
  • Set up a breading station with three pie plates or shallow dishes. Put the flour in one and season it with a generous pinch of salt and pepper, the eggs beaten with 2 tablespoons of water in another, and the breadcrumbs in the third. Dredge the chicken pieces in the flour, then the egg wash, then the breadcrumbs. Set aside. In a large skillet over medium heat, add the oil. When the oil is hot, add the chicken in 1 layer and cook until it is golden brown and crispy, about 4 minutes per side. Drain on brown paper and keep warm while you make the sauce.
  • In another skillet over medium heat, add the butter. When it is melted, add mushrooms and season them with salt and pepper. Cook until they are browned, about 6 minutes. Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minutes and reduce by one third. Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream. Serve the Schnitzel with the sauce poured over the top, garnished with parsley.

PAN-FRIED CHICKEN BREAST WITH MUSHROOM GRAVY



Pan-Fried Chicken Breast with Mushroom Gravy image

Simple ingredients that you have in your pantry. This is an easy dish that tastes great.

Provided by FrackFamily5 CACT

Categories     Pan Fried Chicken Breasts

Time 30m

Yield 4

Number Of Ingredients 10

4 (5 ounce) chicken breasts
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil
1 (8 ounce) package sliced fresh mushrooms
2 cloves garlic, sliced
¾ cup water
¼ cup dry white wine
1 (1.25 ounce) envelope dry chicken gravy mix

Steps:

  • Sprinkle both sides of the chicken breasts with onion powder, salt, and pepper.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side.
  • Add garlic and mushrooms and cook until mushrooms have released their liquid and are reduced in size, about 5 minutes.
  • Stir together water, white wine, and gravy packet in a small bowl and pour into the skillet.
  • Bring liquid to a simmer, cover, reduce heat to medium, and cook for 5 minutes. Turn chicken breasts and continue cooking until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 263 calories, Carbohydrate 8 g, Cholesterol 63.7 mg, Fat 13.3 g, Fiber 0.7 g, Protein 27.1 g, SaturatedFat 2.2 g, Sodium 765.9 mg

JAEGER SCHNITZEL



Jaeger Schnitzel image

This is wonderful. Breaded and fried cubed pork with mushrooms and hunter gravy over a bed of noodles. Serve with a salad and a hunk of thick crusty bread.

Provided by Helene Rose-Carson

Categories     World Cuisine Recipes     European     German

Time 2h30m

Yield 8

Number Of Ingredients 7

2 pounds boneless pork chops, cubed
oil for frying
2 eggs, beaten
plain bread crumbs
3 (1 ounce) packages dry mushroom gravy mix
1 pound fresh mushrooms, coarsely chopped
1 (16 ounce) package dry egg noodles

Steps:

  • Pound out cubed pork, and cut in half.
  • Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate.
  • Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain.
  • Serve pork over noodles and smother with gravy.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 53.5 g, Cholesterol 168.7 mg, Fat 9.1 g, Fiber 3.2 g, Protein 38.6 g, SaturatedFat 2.8 g, Sodium 828 mg, Sugar 2.8 g

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