Garlic and Herb Crumbed Schniztel with Mushroom Gravy and Salad

Garlic and Herb Crumbed Schniztel with Mushroom Gravy and Salad

Posted 2016-08-17 by Kate Matefollow
Chicken schnitzel is something that when ordered at a restaurant gets served with chips and salad. But I find that the salad is always a standard garden salad and the dressing isn't great. So I decided to make this at home with my own salad that's really yummy.

Schnitzel with Mushroom Sauce and Salad

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 4 servings

For the Schnitzel
4 chicken schnitzel chicken pieces (the chicken has been cut specifically for chicken schnitzel available at Woolworths in the meat section)
4 cups of panko breadcrumbs
2 teaspoons of minced garlic
2 teaspoons of dried parsley
4 eggs
1 cup of plain flour
rice bran oil to cook

For the Salad and Dressing
2 cups of rocket washed
4 tablespoons of corn
4 tablespoons of crumbled feta cheese
1 yellow capsicum julienne
1/4 of a red onion thinly sliced
1/4 of a cucumber thinly sliced and halved
1/4 cup of whole egg mayonnaise
1-2 tablespoons of water as needed
1/2 teaspoon of minced garlic
1/2 teaspoon of dried basil

For the sauce
1/4 cup of butter
2 cups of button mushrooms sliced about 10-12
1/4 cup plain flour as needed
900 mls beef stock
Salt and pepper to taste


  • Melt butter over medium heat until it's completely melted.

  • This how thick the mushrooms should be, here I have just cut a few

  • Stir in the mushrooms and add a pinch of salt. Cook for about 15-20 minutes until the liquid evaporates.

  • Stir in the flour stirring and cooking for about 5 minutes.

  • Add in one cup of the beef stock and stir briskly until it's incorporated, then pour in the remaining stock and mix well.

  • Cook this for about thirty minutes on medium to low heat until reduced. Make sure you stir it occasionally.

  • Mushroom Gravy ready to serve

  • Next grab three bowls and sit them side by side. In the first add the flour in the second add the egg and whisk it well. In the third add the breadcrumbs and the dried herbs and mix together.

  • Now take the schnitzels out of the packet and lay them on a board. Grab the minced garlic and place a little onto each piece of chicken, and massage the garlic into the chicken to add flavour all over.

  • With a pair of tongs grab a schnitzel and dip it in the flour making sure it is well coated.

  • Next dip the schnitzel in the egg again making sure the whole schnitzel is coated.

  • Finally dip the schnitzel into the bread crumbs and coat it well covering the whole schnitzel.

  • Place the schnitzel back onto the board and repeat the process for the remaining 3 schnitzels.

  • In a large fry add some rice bran oil and heat on high for shallow frying the schnitzel.

  • When oil is hot turn it down to low and add in schnitzels one at a time slowly, cooking 2 at a time if they will fit in the pan together.

  • Schnitzel crumbed and cooking

  • Cook the schnitzel until it is golden and then gently flip it over to cook on the other side. Schnitzel should take about 3-4 minutes on each side to cook. Time may vary because the schnitzels I bought this time were a little thicker than the last packet. I always cut one in half to check.

  • When the schnitzel is golden like this on both sides it should be ready

  • While these are cooking prepare the salad. Cut the capsicum in half and take out the white part and the seeds and julienne. Thinly slice the red onion and cucumber, then cut the cucumber slices in half.

  • Next drain the corn and you are ready to plate up.

  • For the salad I take my four plates and I assemble salad on the plate. I think this looks nicer.

  • First place half a cup of rocket on to each plate.

  • Second step is to layer the other ingredients. Sharing them evenly over each plate. Start with the capsicum then cucumber, then red onion, and finally crumbled over the feta cheese.

  • To finish the salad off I make my dressing by combing the mayonnaise, basil and garlic. Mix well and slowly add in water and stir it to mix in until the dressing has a thinner consistency. I want this to be able to drizzle over the salad, but it should not be too thin so as to make the dressing taste watery. So add water as needed.

  • This is how the dressing should be not too thin

  • To bring it all together, drizzle the salads with the dressing, then place one Schnitzel on each plate.

  • Take the sauce off the heat and give it a stir. Grab a large serving spoon and take a spoonful of sauce and make sure to get plenty of mushrooms and spoon it over half the Schnitzel. Repeat for each plate and serve.

  • If you have extra sauce it can go into the fridge for two days.

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