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Chicken Schnitzel with Mushroom Sauce Recipe

Chicken Schnitzel with Mushroom Sauce

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Average Rating:

Total Reviews: 16

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  • on April 07, 2013

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    Enjoyed the recipe very much. Easy to put together. I think the breading needs a little more seasoning....just a little bit bland. But the meat was very moist and tender. Even though I cooled the sauce first, the sour cream still curdled a little when I added it. I made it as directed this time, but next time will add some white wine to the sauce and reduce the amount of chicken stock.

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  • on January 22, 2013

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    Rave reviews from honey & 2 teenagers! We all agreed that we would drink the sauce! (As per reviews, I added marsala, didn't have sherry, to the sauce. Next time, I think I'd add one more clove of garlic, but it was soooo good. Whole dish was just delicious, and we are all talking about when to have it again!

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  • on October 21, 2012

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    So delicious! It was a big hit from my husband. He loved it. I too also used italian breadcrumbs and mixed it with panko breadcrumbs for added crunch. Love this dish, especially for weeknights. Simple, fast and extremely delicious!

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  • on July 23, 2012

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    I loved this and so did everyone else whom I've served it to. I did add sherry to the sauce and it was great. The chicken stays so moist. Yes, I had a messy kitchen but it was worth the work.

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  • on June 13, 2012

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    This recipe was so good and so easy! As stated in other reviews, make sure to reduce sauce so it does not come out runny. We will be enjoying this meal again and again!

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  • on October 17, 2011

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    I made this for my husband's and my annual Oktoberfest party. It was a big hit, both with the sauce and without for those who didn't care for mushrooms. The chicken remained moist and juicy and was not dry as I feared it might be. Many of our guests asked if they could take some home for leftovers. I followed the recipe to the letter, except that I used Italian-seasoned breadcrumbs instead of plain, which I think added just that little bit more flavor. Enjoy!

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  • on September 30, 2011

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    This Chicken Schnitzel was a big hit with my family! It also made good leftovers for lunch, tho not quite as crispy the next day but still had really good flavor. I did make double the gravy recipe as several reviews suggested and it worked out great. It is now in my keep recipe file and my family has asked for it again. Thank you very much.

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  • on September 09, 2011

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    Yummy!
    I've had Chicken Schnitzel all my life in different parts of the world, but made it for the first time myself. My boyfriend ate 3 big pieces and we both loved them. OMG, so tender, juicy, I just added some paprika and Herb de Provence to the flour, salt and pepper mix. Topped it with the Mushroom sauce as suggested, garnished it with Alfa Alfa (didn't have parsly handy. It came out so Yummy.
    Thank you very much Sandra!
    You are awesome.

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  • on April 27, 2011

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    Absolutely loved this meal & my husband did too!!! I would DEFINITELY make this again :. The only thing is the mushroom sauce was too runny. I used fresh bread crumbs instead of dried plain breadcrumbs. I also added some dried parsley flakes and parmesan cheese to the bread crumbs mixture.

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  • on April 19, 2011

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    We enjoyed this. We apparently had the opposite problem from one of the previous reviewers. I think we let the mushroom sauce reduce too much. There wasn't much. But it sure was tasty. Maybe we'll double up on the sauce next time. We served it with buttered noodles and peas, and it made for a delicious meal. We'll do it again. This was my 2nd Sandra Lee recipe we've tried. The first was her Barcelona potatoes.

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