Chicken Schnitzel with Fries and Cream of Mushroom

50 Winning Ways To Cook Chicken, Shipped Right to Your Door

Suggested Cookbook
50 Winning Ways To Cook Chicken, Shipped Right to Your Door

Chicken Schnitzel with Fries and Cream of Mushroom Recipe

For a delicious and filling meal, combine crispy chicken schnitzel with golden fries and a creamy mushroom sauce. The chicken is seasoned with a spice blend and breaded for a crispy exterior, while the fries are thinly cut and fried until golden brown. For a rich and flavorful accompaniment to the chicken and fries, the cream of mushroom sauce is made with sautéed mushrooms and onions, chicken broth, milk, and sour cream.

Ingredients

1 cup all-purpose flour
2 cups breadcrumbs
4 potatoes
1/2 cup sour cream
1/4 cup chopped onion
1/2 cup chicken broth
1/2 cup milk
1/4 teaspoon black pepper
4 chicken breasts, boneless
1/2 teaspoon onion powder
1/4 cup all-purpose flour
1/2 teaspoon paprika
2 eggs
1/4 teaspoon black pepper
4 cups vegetable oil
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon salt
1 cup sliced mushrooms
1/2 teaspoon garlic powder

Time Needed

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Instructions

Preheat the oven to 200 degrees Celsius.
Using a meat mallet, pound the chicken breasts until they are about 1/4 inch thick.
In a shallow dish, combine the flour, salt, pepper, paprika, garlic powder, and onion powder.
In a separate bowl, whisk together the eggs and milk.
Place the breadcrumbs in a separate dish.
Dredge each chicken breast in the flour mixture, followed by the egg mixture and breadcrumbs.
In a large skillet over medium heat, heat the vegetable oil.
3-4 minutes per side, fry the chicken until golden brown and cooked through.
Place the chicken on a plate lined with paper towels and keep warm in the preheated oven.
Cut the potatoes into thin fries and fry until golden brown and crispy in the same oil.
Drain on a plate lined with paper towels and season with salt.
Make the cream of mushroom sauce while the fries are cooking.
In a medium saucepan over medium heat, melt the butter.
Cook for 5 minutes after adding the onion and mushrooms.
To make a roux, add the flour and stir for 1 minute.
To avoid lumps, gradually add the milk and chicken broth while stirring constantly.
Bring to a boil, then reduce to a low heat and continue to cook for 5-10 minutes, or until the sauce thickens.
Combine the sour cream, salt, and pepper in a mixing bowl.
Serve the chicken schnitzel with fries and mushroom cream sauce.