For the Fresh Salad:
- 1 cup mixed greens (lettuce, arugula, etc.)
- 1/2 cucumber, sliced
- 1/2 tomato, diced
- 1/4 cup shredded carrots
- 1 tbsp olive oil
- 1/2 tbsp lemon juice
- 1/4 tsp salt & black pepper
Instructions
- Prepare the Chicken Schnitzel:
Pound the chicken breasts to an even thickness. Coat each breast in flour, dip into the beaten egg, then coat with breadcrumbs mixed with garlic powder, salt, black pepper, and paprika. Heat oil in a pan over medium-high heat and fry the schnitzel for 3–4 minutes per side until golden brown. Set aside. - Make the Mushroom Sauce:
In the same pan, melt butter over medium heat. Add mushrooms and sauté for 3–4 minutes until soft. Stir in chicken broth, Dijon mustard, garlic powder, oregano, and black pepper. Simmer for 2 minutes. Pour in the heavy cream and stir until thickened. - Prepare the Salad:
Toss mixed greens, cucumber, tomatoes, and shredded carrots in a bowl. Drizzle with olive oil, lemon juice, salt, and pepper. - Assemble & Serve:
Plate the crispy chicken schnitzel, pour the creamy mushroom sauce over it, and serve with the fresh salad on the side.
Nutrition
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Calories: ~550 per serving | Protein: ~45g per serving
Conclusion
This dish is a flavorful celebration of textures—crisp, creamy, and refreshing. Whether you’re hosting a dinner or just treating yourself, this recipe never fails to impress. It’s comfort food with a gourmet touch.
Lovers
Loved by kids, adults, and foodies alike—this schnitzel recipe is a crowd-pleaser. Perfect for date nights, family dinners, or weekend treats!
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