The crispy, creamy, comforting weeknight dinner you didn’t know you needed – until now.
You know those dinners that make you feel like a hero even when you’ve got zero energy left in the tank? This is one of those. It’s Friday-night fakeaway meets Sunday-roast energy, but doable on a Tuesday after school sport.
These crispy golden schnitzels are easy to prep, freezer-friendly, and come with a creamy mushroom sauce that looks and feels way fancier than the effort it takes. Use the pan you cooked the schnitzels in, stir in a few everyday ingredients, and boom – you’ve got a rich, garlicky, parmesan-laced sauce that clings to everything in the best possible way.
Serve Chicken Schnitzel with Creamy Mushroom Sauce with mashed potato and green beans (or whatever you’ve got floating in the fridge) and you’re sorted. The best part? You can make the schnitzels ahead, bake or air-fry them, and stash extras in the freezer for when life gets a bit too “lifey”. In fact, if Past You already stashed some of my Freezer-friendly Chicken Schnitzels in the freezer, this meal goes from doable to an absolute cinch.
Can I use chicken thigh instead of breast?
Yes! Boneless, skinless chicken thighs work well and stay juicy – just flatten them out slightly by laying a piece of baking (parchment) paper over the chicken thighs, then use a mallet or rolling pin to pound them, so they cook evenly.
What’s the best way to get schnitzels really golden and crispy?
Use panko breadcrumbs (not regular ones), press the crumbs on well, and cook in a hot pan with enough oil to coat the base. Or air fry/bake with a good spray of oil. All of the instructions for each method are listed in the recipe.
Can I make this gluten-free?
Yes – swap the plain (all-purpose) flour and panko breadcrumbs for gluten-free versions. Most large supermarkets stock them now.
What else can I serve with Chicken Schnitzel with Creamy Mushroom Sauce?
Mashed potato is a classic for a reason – it soaks up that creamy sauce like a champ. But if you want to mix it up, try:
- Roast or steamed vegetables (green beans, broccoli, carrots or zucchini/courgette).
Buttered pasta or creamy risoni (orzo) for a double comfort moment. - Rice or garlic butter rice.
- Crispy roast potatoes or even crispy oven fries for a pub-style vibe.
It’s a versatile dish, so use whatever you’ve got – even a simple salad works if you’re keeping things lighter.
Hot tips for making Chicken Schnitzel with Creamy Mushroom Sauce
- For oven-baked schnitzels, toast your panko breadcrumbs in a dry frying pan for 2–3 minutes before crumbing. It makes a huge difference to the final colour and crunch.
- Let the schnitzels rest for a couple of minutes after cooking – this helps them stay juicy.
- Adding dijon mustard and grated parmesan to the sauce levels up the flavour in the most amazing way!
If you enjoyed Chicken Schnitzel with Creamy Mushroom Sauce, I think you’ll love:
Crispy Chicken Schnitzel Alfredo
Southern “Fried” Baked Chicken Strips
Southern Fried Chicken Burgers
Freezer-friendly Chicken Schnitzel
Chicken Schnitzel Pesto Sandwich
Crispy Chicken Caesar Sandwich
Chicken Schnitzel with Creamy Mushroom Sauce
Golden chicken schnitzels topped with a creamy mushroom sauce you can make in the same pan – what’s not to love? It’s freezer-friendly, weeknight-worthy, and feels like a hug on a plate. Perfect for when you want something cosy without the fuss.
- Total Time: 50 minutes
- Yield: Serves 4–6 1x
Ingredients
CHICKEN SCHNITZEL (see note 1)
- 1 kg (3–4 large) boneless, skinless chicken breasts (halved horizontally to form 6–8 thinner “steaks”)
- 1 tsp sea salt flakes (or ¾ tsp table salt), plus extra to taste
- ½ tsp cracked black pepper
- ½ cup (75 g) plain (all-purpose) flour
- 3 eggs, whisked
- 3 cups (180 g) panko breadcrumbs (see note 2)
- Oil, for cooking
CREAMY MUSHROOM SAUCE
- 1 tbsp extra-virgin olive oil
- 4 cups (360 g) sliced mushrooms (see note 3)
- 2 tbsp unsalted butter
- 1 tsp freshly minced garlic
- 2 cups (500 ml) thickened (heavy) cream
- 1 tsp dijon mustard
- 1 tsp chicken stock powder (bouillon)
- 4 thyme sprigs, leaves picked, plus extra to garnish (can be substituted with 1 tsp thyme leaves) (optional)
- ⅓ cup (35 g) freshly grated parmesan (see note 4)
- Sea salt flakes and cracked black pepper to taste, plus extra pepper to finish
SERVING SUGGESTIONS
- Freezer-friendly mashed potatoes
- Green beans, steamed
Instructions
Prepare the schnitzels
- Season the chicken with the salt and pepper. Pound to an even thickness (about 1 cm/1/2 inch) for even cooking.
- Set up your crumbing station with the flour, whisked eggs and panko breadcrumbs.
- Coat each piece of chicken in the flour (shaking off the excess), then the egg, then the breadcrumbs, pressing to coat evenly.
- Choose your cooking method:
Shallow-fry – Heat ¼ cup (60 ml) of olive oil over medium–high heat. Cook the schnitzels in batches for 4–5 minutes each side until golden and cooked through. Transfer to a paper towel-lined plate and season with extra salt.
Air fry – Preheat the air fryer to 200°C (400°F). Spray both sides of the schnitzels with olive oil. Cook in batches for 8–10 minutes, flipping halfway, until golden and cooked through.
Oven-bake – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Bake the schnitzels on a wire rack set over a baking tray for 12–15 minutes or until golden and cooked through. For best results, toast the panko breadcrumbs before crumbing (see note 2).
Make the creamy mushroom sauce:
- Heat the oil in a large, heavy-based frying pan over medium–high heat (if using the same pan you used for the chicken, wipe out any excess crumbs and oil first).
- Add the mushrooms and cook, stirring, for 4–5 minutes until golden and the moisture has evaporated.
- Add the butter and garlic and cook, stirring, for a further 30 seconds until fragrant.
- Add the cream, mustard, chicken stock powder and thyme, if using. Cook, uncovered, over medium–low heat, stirring, for 2–3 minutes or until the sauce has thickened.
- Turn the heat off and stir through the parmesan. Season to taste with salt and pepper.
Serve:
- Serve the chicken schnitzels with a side of creamy mashed potatoes, steamed greens and a generous drizzle of the mushroom sauce on top. Garnish with extra thyme leaves (if using), sea salt flakes and cracked black pepper.
Notes
Note 1 – If you already have some of my Freezer-friendly Chicken Schnitzels on hand, you can simply use those rather than making a fresh batch.
Note 2 – Toast your panko breadcrumbs in a dry frying pan for 2–3 minutes before crumbing. It makes a huge difference to the final colour and crunch.
Note 3 – Use whatever variety of mushrooms you can get your hands on – I love using Swiss brown (pictured) or button mushrooms.
Note 4 – It’s important that you use freshly grated parmesan, which will blend seamlessly into the sauce. If using pre-shredded varieties from the supermarket, which contain additives, the end result will be gritty and not smooth. Learn more about different parmesan varieties and which I recommend here.
Make Ahead
Schnitzels – You can crumb the schnitzels up to 2 days in advance. Lay them in a single layer between sheets of baking (parchment) paper in an airtight container, and store in the fridge until ready to cook. For longer storage, freeze them uncooked – place on a lined tray in a single layer, freeze until firm, then transfer to a snaplock bag or airtight container. They’ll keep well for up to 2 months.
Mushroom sauce – Make the sauce up to 3 days ahead and store in an airtight container in the fridge. When ready to serve, reheat in the microwave in 30-second bursts, or gently in a saucepan over low heat, adding a splash of water, cream or stock to loosen it if needed. Stir occasionally to prevent sticking.
Leftovers
Fridge storage – Store cooked schnitzels and sauce separately in airtight containers in the fridge for up to 3 days. Keeping them separate ensures the schnitzels stay as crisp as possible.
Freezer storage – Cooked schnitzels can be frozen once cooled completely. Wrap individually in baking paper and store in a container or freezer bag for up to 2 months.
Note: The mushroom sauce does not freeze well due to the cream as it can split when defrosted.
Reheating – Reheat schnitzels from the fridge in a 200°C (400°F) (180°C/350°F fan-forced) oven or 200°C (400°F) air fryer for 8–10 minutes, or until hot and crispy. If frozen, you can reheat straight from frozen for 15–20 minutes in the oven or 10–12 minutes in the air fryer.
For the sauce, microwave in 30-second bursts (stirring in between) or warm gently on the stovetop with a splash of water, cream or stock to bring it back to a pourable consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Chicken, Fakeaway, Family Favourites
- Method: Pan-fry, Air Fry, Oven-bake
- Cuisine: Modern Australian
