Schnitzel Viennese - Mushroom Cream Sauce Recipe

Prepare the Chicken

Pound the chicken breast fillets to about 1/4 inch thick using a meat mallet or rolling pin. Season both sides with salt and black pepper.

Set Up Breading Station

Place the all-purpose flour in one shallow dish, beat the eggs in another shallow dish, and place the breadcrumbs in a third shallow dish.

Bread the Chicken

Dredge each chicken breast first in the flour, shaking off the excess, then dip in the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.

Fry the Schnitzels

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the breaded schnitzels and cook for about 3-4 minutes on each side until golden brown. Remove and drain on paper towels.

Sauté Vegetables

In another pan, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 3-4 minutes.

Cook Mushrooms

Add sliced mushrooms to the pan and cook until they release their moisture and turn golden brown, about 5-7 minutes.

Add Cream and Stock

Pour in the heavy cream and chicken stock, stirring to combine. Season with salt and black pepper. Let it simmer for 5 minutes until slightly thickened.

Finish the Sauce

Stir in the chopped fresh parsley and cook for an additional minute. Remove from heat.

Plate the Dish

Place the fried schnitzels on serving plates and generously spoon the mushroom cream sauce over the top. Serve immediately.