Golden Chicken Schnitzel with Creamy Mushroom Sauce and Potato Bake

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Golden Chicken Schnitzel with Creamy Mushroom Sauce and Potato Bake

Introduction

This delightful weekend family favorite combines tender chicken schnitzel patties with a rich mushroom cream sauce, all baked over a bed of seasoned potato slices. The dish has become a staple for grandchildren’s visits, offering both incredible flavor and nutrition in every bite. The golden-brown schnitzels paired with the creamy sauce create a comforting meal that’s simple to prepare but impressive to serve. Best of all, this budget-friendly recipe uses accessible ingredients while delivering restaurant-quality results that will have everyone asking for seconds!

Ingredients

For the Chicken Schnitzels:

  • 250g ground chicken
  • 2 large eggs
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried garlic (or garlic powder)
  • 1 teaspoon dried basil
  • 1 tablespoon paprika powder
  • 70g breadcrumbs
  • 1 medium onion, finely chopped
  • 2 carrots, grated
  • 2 cloves garlic, grated
  • 1 bunch fresh dill, chopped
  • 1 bunch fresh parsley, chopped
  • 2 tablespoons olive oil (for frying)
  • 50g butter (for frying)

For the Potato Base:

  • 250g potatoes, sliced into thin circles
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried garlic
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 2 tablespoons olive oil

For the Creamy Mushroom Sauce:

  • 1 medium onion, chopped
  • 2 cloves garlic, grated
  • ½ red bell pepper, chopped
  • 150g mushrooms, chopped
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried garlic
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 150ml water
  • 2 tablespoons olive oil
  • 50g butter

For the Cheese Topping:

  • 200g cheese, grated (cheddar, mozzarella, or a blend)

For the Side Salad (Optional):

  • ½ iceberg lettuce, shredded
  • ½ red bell pepper, sliced
  • 1 stalk celery, chopped
  • Fresh dill and parsley, chopped
  • Pinch of salt
  • Pinch of ground black pepper
  • 1 tablespoon olive oil

Instructions

Preparing the Sautéed Vegetables for Schnitzels:

  1. In a large frying pan, heat 2 tablespoons of olive oil and 50g butter over medium heat.
  2. Add the chopped onion and sauté for 2 minutes, stirring occasionally.
  3. Add the grated carrots and continue to cook for another 2 minutes.
  4. Add the grated garlic, stir for 30 seconds until fragrant.
  5. Remove from heat and transfer the vegetable mixture to a bowl to cool slightly.

Making the Chicken Schnitzel Mixture:

  1. In a large mixing bowl, combine the ground chicken, eggs, salt, black pepper, dried garlic, basil, and paprika powder.
  2. Add the breadcrumbs to the meat mixture.
  3. Add the cooled sautéed vegetables.
  4. Add the chopped dill and parsley.
  5. Mix everything thoroughly until well combined.

Preparing the Potato Base:

  1. Preheat your oven to 180°C (350°F).
  2. In a small bowl, mix together the salt, black pepper, dried garlic, basil, paprika, and olive oil for the potato seasoning.
  3. Brush a baking dish with olive oil.
  4. Arrange the potato slices in a single layer covering the bottom of the dish.
  5. Brush the potatoes with the prepared seasoning mixture.

Forming and Arranging the Schnitzels:

  1. With wet hands, form the chicken mixture into small oval-shaped patties (mini schnitzels).
  2. Arrange the formed schnitzels on top of the seasoned potato slices.

Preparing the Mushroom Cream Sauce:

  1. In the same frying pan used earlier, heat 2 tablespoons olive oil and 50g butter.
  2. Add the chopped onion and sauté for 1-2 minutes until translucent.
  3. Add the grated garlic and stir for 1 minute.
  4. Add the chopped red pepper and cook for 1-2 minutes.
  5. Add the chopped mushrooms and cook for 2 minutes until they begin to soften.
  6. Stir in the sour cream and mayonnaise.
  7. Add salt, black pepper, dried garlic, basil, and paprika.
  8. Pour in the water and stir well to combine.
  9. Simmer the sauce for 3-4 minutes until slightly thickened.

Assembling and Baking:

  1. Pour the mushroom sauce around the schnitzels in the baking dish, ensuring some sauce gets on top of each schnitzel.
  2. Bake in the preheated oven for 35 minutes.
  3. Remove from the oven, sprinkle the grated cheese evenly over the schnitzels and sauce.
  4. Return to the oven, increase temperature to 200°C (400°F), and bake for an additional 5 minutes, or until the cheese is melted and golden.

Preparing the Side Salad (Optional):

  1. In a bowl, combine the shredded iceberg lettuce, sliced red pepper, and chopped celery.
  2. Add chopped dill and parsley.
  3. Season with a pinch of salt and black pepper.
  4. Drizzle with olive oil and toss to combine.

Nutritional Information and Timing

Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour 15 minutes Servings: 4-6

Nutritional Information (per serving, based on 4 servings):

  • Calories: 550
  • Protein: 30g
  • Carbohydrates: 25g
  • Fat: 38g
  • Fiber: 3g
  • Sodium: 850mg

Cooking Tips and Tricks

  • Ground chicken selection: For the juiciest schnitzels, choose ground chicken that includes some thigh meat rather than only breast meat.
  • Moisture control: If the chicken mixture seems too wet, add a bit more breadcrumbs. If too dry, add a tablespoon of sour cream.
  • Even cooking: Make all schnitzels approximately the same size to ensure they cook evenly.
  • Potato slicing: Cut potatoes into consistent thin slices (about 3-4mm) so they cook through properly.
  • Testing doneness: Check schnitzel doneness by cutting into one after the initial baking time. The internal temperature should reach 75°C (165°F).
  • Sauce consistency: If you prefer a thicker sauce, reduce the water to 100ml or add 1 teaspoon of cornstarch mixed with cold water.
  • Make ahead: You can prepare the vegetable mixture and chicken mixture a day ahead and store in the refrigerator.

Variations and Substitutions

  1. Meat options: Substitute ground turkey, pork, or beef for the chicken if preferred.
  2. Dairy-free version: Use plant-based butter, cream, and cheese alternatives for a dairy-free option.
  3. Gluten-free adaptation: Replace regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
  4. Herb variations: Use thyme and rosemary instead of basil for a different flavor profile.
  5. Vegetable additions: Add grated zucchini to the schnitzel mixture for extra moisture and nutrition.
  6. Sauce variations: Add 2 tablespoons of white wine or 1 teaspoon of Dijon mustard to the sauce for extra flavor.
  7. Sweet potato option: Replace regular potatoes with sweet potatoes for added nutritional benefits.

Common FAQs

Can I make this dish ahead of time?

Yes, you can prepare the components ahead of time and assemble just before baking. You can also fully assemble the dish up to 24 hours before baking, keeping it refrigerated and covered until ready to cook. Add 5-10 minutes to the baking time if cooking from refrigerated.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 160°C (320°F) oven for 15-20 minutes or in the microwave until heated through.

Can I freeze this dish?

Yes, you can freeze the assembled but unbaked dish for up to 3 months. Thaw completely in the refrigerator overnight before baking. You can also freeze cooked leftovers in individual portions.

What can I serve with this dish besides the salad?

This dish pairs well with steamed vegetables, crusty bread, or a simple grain like quinoa or rice. The creamy sauce is excellent for soaking up with bread.

How can I make the dish lower in calories?

Use lean ground chicken breast, reduce the amount of cheese, and substitute Greek yogurt for the sour cream and mayonnaise in the sauce. You can also use cooking spray instead of some of the oil and butter.

Storage and Make-Ahead Tips

  • Refrigeration: Store the assembled but unbaked dish covered in the refrigerator for up to 24 hours.
  • Freezing unbaked: Wrap the assembled dish tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely before baking.
  • Freezing baked leftovers: Cool completely, then wrap individual portions and freeze for up to 2 months.
  • Reheating: Thaw overnight in the refrigerator if frozen. Reheat covered with foil in a 160°C (320°F) oven for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the top.
  • Component prep: Prepare the vegetable mixture, chicken mixture, and sauce up to 2 days ahead and store separately in the refrigerator.
  • Potato preparation: Slice the potatoes and store in cold water in the refrigerator for up to 24 hours to prevent browning. Drain and pat dry before using.

This chicken schnitzel dish is a wonderful way to bring the family together for a satisfying weekend meal. The combination of tender meat, flavorful vegetables, and creamy sauce creates a dish that’s both nutritious and delicious – perfect for creating lasting memories around the dinner table!

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