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chicken schnitzel with mushroom apple gravy

a recipe by
Anywhere, AL

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

serves 2-4
prep time 1 Hr
cook time 30 Min
method Stove Top

Ingredients For chicken schnitzel with mushroom apple gravy

  • 3
    chicken breasts halves, cut in half length wise
  • 1 c
  • 2 1/2 Tbsp
  • 2 lg
  • salt and pepper to taste
  • 1 c
    italian seasoned bread crumbs
  • 1 Tbsp
  • oil for frying
  • 2 Tbsp
    minced garlic
  • 1 1/2 c
    chicken stock
  • 1/4 c
  • 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
  • 1 tsp
    dijon mustard
  • salt and pepper to taste
  • wide egg noodles

How To Make chicken schnitzel with mushroom apple gravy

  • 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.

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