Mediterranean Chicken Schnitzel with Creamy Mushroom Sauce & Herb Salad

Mediterranean Chicken Schnitzel with Creamy Mushroom Sauce & Herb Salad

Crispy, golden chicken schnitzel meets rich, savory mushroom cream sauce in this Mediterranean-inspired twist on a European classic. The schnitzel is lightly breaded and pan-fried until crunchy, then served with a silky mushroom garlic sauce and a refreshing herb salad dressed in lemon and olive oil. This dish is perfect for when you want something hearty yet balanced, combining comfort food with zesty freshness.

Inspired by Mediterranean flavors, this version adds extra brightness with fresh herbs, lemon, and olive oil, while the creamy mushroom sauce brings warmth and umami depth—making it a complete, elegant meal for any night of the week.

Time Required

Ingredients (Serves 4)

For the Chicken Schnitzel:

2 large boneless, skinless chicken breasts, halved and pounded thin

Salt and black pepper, to taste

½ cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs (or plain breadcrumbs)

½ cup grated Parmesan cheese

1 tsp dried oregano

½ tsp garlic powder

Olive oil or neutral oil, for frying

For the Creamy Mushroom Sauce:

1 tbsp olive oil or butter

2 garlic cloves, minced

1 shallot, finely chopped

2 cups mushrooms (cremini or button), sliced

½ cup heavy cream or Greek yogurt (for a lighter version)

¼ cup chicken broth

1 tsp Dijon mustard (optional)

Salt & black pepper, to taste

2 tbsp fresh parsley or thyme, chopped

For the Mediterranean Herb Salad:

1 cup arugula or baby spinach

½ cup flat-leaf parsley, chopped

¼ cup fresh mint or dill, chopped

1 small cucumber, thinly sliced

½ red onion, thinly sliced

Juice of 1 lemon

2 tbsp extra virgin olive oil

Salt & black pepper, to taste

Instructions

Step 1: Prepare the Chicken Schnitzel

Slice each chicken breast in half horizontally and pound until about ¼ inch thick. Season both sides with salt and pepper.

Set up a dredging station:

Plate 1: Flour

Plate 2: Beaten eggs

Plate 3: Panko, Parmesan, oregano, garlic powder mixed together

Dredge each chicken piece: coat in flour, dip in egg, then press into breadcrumb-Parmesan mixture.

Heat ¼ inch oil in a large skillet over medium heat. Fry chicken 2–3 minutes per side until golden brown and cooked through. Transfer to a paper-towel-lined plate to drain.

Step 2: Make the Creamy Mushroom Sauce

In a medium skillet, heat olive oil/butter over medium heat. Sauté garlic and shallot until soft (2–3 minutes).

Add mushrooms and cook until browned and tender (5–7 minutes).

Stir in cream, broth, mustard (if using), salt, and pepper. Simmer 3–5 minutes until slightly thickened.

Add herbs and adjust seasoning. Remove from heat.

Step 3: Make the Herb Salad

In a bowl, combine arugula, parsley, mint/dill, cucumber, and onion.

Whisk lemon juice, olive oil, salt, and pepper in a small bowl.

Toss salad just before serving.

🍽 Step 4: Plate and Serve

Place one chicken schnitzel on each plate.

Spoon mushroom sauce generously over the top.

Serve with a mound of herb salad on the side.

Optional: garnish with shaved Parmesan or lemon zest.

💡 Tips for Success

Pound chicken evenly: Thin, even schnitzel ensures crispy coating and fast cooking.

Don’t crowd the pan: Fry in batches to keep schnitzel crispy.

Use panko + Parmesan: This gives a crunchier texture and more flavor than breadcrumbs alone.

Sauce can be prepped ahead: Reheat gently and thin with broth if needed.

For extra tang, drizzle a little balsamic glaze over the salad or schnitzel.

🔄 Variations

Low-carb option: Use almond flour and skip breadcrumbs.

Chicken-free version: Substitute with eggplant or cauliflower steaks for a vegetarian schnitzel.

Spicy sauce: Add crushed red chili flakes or a splash of harissa.

Greek twist: Add Kalamata olives and feta to the salad.

Gluten-free: Use GF breadcrumbs or crushed rice crackers.

❓ FAQ

Q: Can I bake the schnitzel instead of frying?
A: Yes, place breaded chicken on a baking rack over a sheet pan, spray with oil, and bake at 425°F (220°C) for 20 minutes, flipping once.

Q: What’s the best mushroom to use?
A: Cremini or baby bella offer a deep, earthy flavor, but button mushrooms work too.

Q: Can I use pre-cooked chicken?
A: For best texture, fresh schnitzel is ideal. However, pre-cooked chicken can be reheated and topped with sauce and salad.

Q: Can the sauce be made lighter?
A: Yes! Use Greek yogurt or a mix of low-fat milk and cornstarch for a lighter creamy sauce.

🧮 Nutrition Info (Per Serving, approx.)

(Varies with oil used and amount of sauce/salad.)

🏁 Conclusion

This Mediterranean Chicken Schnitzel with Creamy Mushroom Sauce and Herb Salad is the kind of dish that satisfies both indulgence and freshness. You get the crunch of golden-fried schnitzel, the comfort of creamy mushroom sauce, and the brightness of a lemony herb salad—all in perfect balance.

Perfect for a cozy dinner or weekend lunch with a glass of chilled white wine or minty lemonade!