25-Min Crispy Chicken Jägerschnitzel with Mushroom Sauce
Panko-crusted chicken cutlets seared until golden, then finished with a quick mushroom-cream sauce. Served with roasted potatoes and lemon — pure German comfort on a weeknight.
- Total time
- 25 min
- Servings
- 2
- Calories
- 625
- Protein
- 48g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pat chicken breasts dry. Pound to even 0.5-inch thickness between plastic wrap.
Step 2
Season pounded chicken with salt and pepper. Coat both sides with panko, pressing gently.
Step 3
Heat 3 tbsp oil in a 12-inch skillet over medium-high until shimmering. Sear chicken 3 min per side until golden. Transfer to a plate.
Step 4
In same skillet, add mushrooms and minced shallot. Cook 4 minutes, stirring, until mushrooms release liquid and start to brown.
Step 5
Pour in broth, scraping up any browned bits. Simmer 2 minutes, then whisk in sour cream off heat until smooth.
Step 6
Return chicken to skillet, nestling into sauce. Warm 1 minute. Serve over roasted potatoes with lemon wedges.
Tools you’ll need
- 12-inch stainless steel or nonstick skillet
- plastic wrap or cutting board for pounding
- meat mallet or heavy pan
- measuring cups and spoons
- whisk
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
