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Ingredients
- 12 ounces sliced mushrooms
- 1 teaspoon salt
- 4 large eggs, beaten
- 1 medium yellow onion, diced
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- Olive oil, for frying
- 3 tablespoons tomato paste
- 4 large boneless, skinless chicken breasts
- ½ teaspoon black pepper
- 4 tablespoons all-purpose flour
- 1 ½ cups plain breadcrumbs
- 3 cups low-sodium chicken or beef broth
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Pinch of sugar (optional)
Instructions
- Place each chicken breast between sheets of parchment paper and pound to about 1/4-inch thickness. Season both sides with salt and black pepper.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, dip into eggs, then coat evenly with breadcrumbs.
- Heat olive oil in a large skillet to 340–360°F. Fry the chicken for 2–3 minutes per side until golden and cooked through. Remove and keep warm.
- In the same skillet, reserve about 2 tablespoons of drippings or add olive oil if needed. Add the diced onion and cook over medium heat for 8–10 minutes until soft and lightly golden.
- Add the sliced mushrooms and cook for about 5 minutes until they release moisture and begin to brown.
- Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor.
- Sprinkle in the flour and cook for 3–4 minutes, stirring constantly.
- Slowly pour in the broth while stirring to prevent lumps. Add dried thyme, salt, black pepper, and sugar if using. Simmer until the gravy thickens.
- Serve the crispy chicken schnitzel hot, generously topped with mushroom gravy.
