Discover the perfect comfort food that will make you forget all about traditional schnitzel! These golden, crispy chicken cutlets paired with a rich mushroom cream sauce and buttery parsley potatoes create a restaurant-quality meal that’s surprisingly simple to make at home. The secret lies in the perfect breading technique and the luxurious sauce that brings everything together in perfect harmony.
Ingredients
For the Chicken Cutlets:
- 600g (1.3 lbs) chicken breast, pounded thin
- 50g (⅓ cup) all-purpose flour
- 2 large eggs, beaten
- 100g (1 cup) fine breadcrumbs
- Salt and black pepper to taste
- Vegetable oil for frying
- Fresh parsley for garnish
For the Mushroom Cream Sauce:
- 250g (2½ cups) mixed mushrooms, sliced
- 1 small onion, finely diced
- 1 garlic clove, minced
- 200ml (¾ cup + 1 tbsp) heavy cream
- 100ml (⅓ cup + 1 tbsp) chicken broth
- 1 tsp Dijon mustard
- 1 tsp butter
- Salt and black pepper to taste
- Optional: 1 tbsp lemon juice or white wine
For the Parsley Potatoes:
- 600-700g (1⅓-1½ lbs) waxy potatoes
- 1 tbsp butter or neutral oil
- Salt and black pepper to taste
- 1 handful fresh parsley, chopped
Instructions
Step 1: Prepare the Parsley Potatoes
Wash and peel potatoes, then cut into evenly-sized pieces. Place in a pot of salted water and bring to boil. Simmer for 15-20 minutes until fork-tender. Drain and set aside.
Step 2: Make the Mushroom Cream Sauce
Heat butter in a large skillet over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 3-4 minutes. Add sliced mushrooms and cook until golden brown and moisture has evaporated, approximately 5-7 minutes.
Step 3: Finish the Sauce
Stir in Dijon mustard, then gradually add chicken broth and heavy cream. Bring to a gentle boil and simmer for 3-4 minutes until slightly thickened. Season with salt, pepper, and optional lemon juice or white wine. Keep warm.
Step 4: Prepare the Chicken Cutlets
Pound chicken breasts to ¼-inch thickness between plastic wrap. Season both sides with salt and pepper. Set up three shallow dishes: flour in first, beaten eggs in second, and breadcrumbs in third.
Step 5: Bread and Fry the Chicken
Dredge each chicken piece in flour, then egg, then breadcrumbs, pressing gently to adhere. Heat vegetable oil in a large skillet over medium-high heat. Fry cutlets for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to paper towels to drain.
Step 6: Finish the Parsley Potatoes
In the same pan used for potatoes, heat butter or oil over medium-high heat. Add drained potatoes and fry until golden brown on all sides, about 5-6 minutes. Season with salt, pepper, and chopped parsley.
Time and Serving Information
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 4 portions
- Calories per serving: Approximately 485 calories
Nutritional Benefits
High-Quality Lean Protein: Chicken breast provides essential amino acids for muscle maintenance and repair while being naturally low in saturated fat.
Immune-Boosting Mushrooms: Rich in selenium, potassium, and B vitamins, mushrooms support immune function and provide natural umami flavor without added sodium.
Complex Carbohydrates: Waxy potatoes offer sustained energy release and are an excellent source of vitamin C, potassium, and fiber for digestive health.
Calcium and Protein: The creamy sauce provides calcium for bone health while adding richness without excessive calories when portioned appropriately.
Antioxidant-Rich Herbs: Fresh parsley contains vitamins A, C, and K, plus flavonoids that support overall health and add vibrant color to the dish.
This satisfying meal proves that comfort food can be both indulgent and nutritious. The combination of crispy textures, creamy sauce, and fresh herbs creates a balanced plate that delivers restaurant-quality results in your own kitchen, making it perfect for special dinners or impressive weeknight meals.