Mushroom Jägerschnitzel
Crispy pan-fried chicken cutlets smothered in a quick German-style mushroom and cream sauce. Ready in 20 minutes—the weeknight version of the classics.
- Total time
- 20 min
- Servings
- 2
- Calories
- 528
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Place chicken between plastic wrap and pound to 0.5-inch thickness with a meat mallet.
Step 2
Season chicken with salt and pepper. Dredge both sides in flour, tapping off excess.
Step 3
Heat 2 tbsp butter and 1 tbsp oil in a large skillet over medium-high until shimmering.
Step 4
Sear chicken 3 minutes per side until golden brown. Transfer to a plate.
Step 5
In the same skillet, sauté mushrooms until golden, about 4 minutes. Add wine and mustard.
Step 6
Stir in cream, return chicken to the pan, and simmer until sauce coats the back of a spoon, 2 minutes. Garnish with parsley.
Tools you’ll need
- meat mallet
- plastic wrap
- large skillet (12-inch)
- wooden spoon
- plate
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