Mediterranean Crispy Chicken Schnitzel with Creamy Mushroom Sauce & Fresh Salad
A Mediterranean twist on the classic schnitzel — tender, golden-breaded chicken cutlets paired with a rich, herby mushroom sauce and a crisp, refreshing salad. This well-rounded dish hits all the right textures: crispy, creamy, and fresh. Perfect for weeknight dinners or impressing guests.
Total Time
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: ~45 minutes
Servings: 4
Ingredients
For the Chicken Schnitzel:
2 large boneless, skinless chicken breasts (cut in half horizontally into 4 thin fillets)
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups breadcrumbs (panko or traditional)
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp dried oregano
Salt and black pepper to taste
Olive oil or neutral oil, for frying
For the Creamy Mushroom Sauce:
1 tbsp butter + 1 tbsp olive oil
1 small shallot or ½ onion, finely chopped
2 cloves garlic, minced
8 oz (225g) mushrooms, sliced (button, cremini, or mixed)
½ cup chicken broth
½ cup heavy cream (or half-and-half)
1 tsp Dijon mustard (optional)
Salt and pepper to taste
Fresh thyme or parsley, for garnish
For the Fresh Mediterranean Salad:
1 cup cherry tomatoes, halved
1 cucumber, sliced
½ red onion, thinly sliced
½ cup kalamata olives
¼ cup crumbled feta cheese
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper, to taste
Fresh oregano or parsley (optional)
Instructions
Step 1: Prepare the Chicken Schnitzel
Pound the chicken if needed to an even thickness (~½ inch).
Set up three shallow bowls:
Bowl 1: flour with salt & pepper
Bowl 2: beaten eggs
Bowl 3: breadcrumbs, Parmesan, oregano, garlic powder, salt, pepper
Dredge each chicken piece in flour, then egg, then breadcrumb mixture. Press to coat well.
Heat a generous layer of oil in a skillet over medium heat. Fry chicken 3–4 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate.
Step 2: Make the Creamy Mushroom Sauce
In a clean skillet, heat butter and olive oil. Add shallot and garlic; sauté until fragrant.
Add mushrooms, season with salt and pepper, and cook until browned (~5–7 min).
Pour in chicken broth, scrape up any browned bits, then stir in cream and Dijon mustard.
Simmer until thickened slightly (about 5 minutes). Adjust seasoning and keep warm.
Step 3: Toss the Fresh Salad
In a bowl, combine tomatoes, cucumber, onion, olives, and feta.
Drizzle with olive oil and lemon juice. Season with salt, pepper, and herbs.
Toss gently and set aside.
Step 4: Assemble & Serve
Plate each schnitzel with a generous spoon of mushroom sauce over top.
Serve with the fresh salad on the side and a lemon wedge if desired.
Tips
Pound chicken evenly: Ensures quick, uniform cooking and maximizes crispiness without overcooking.
Chill after breading (optional): Let the breaded schnitzels rest in the fridge for 10–15 minutes before frying. This helps the coating stick better and crisp up more.
Don’t overcrowd the pan: Fry in batches to maintain a hot, even temperature for golden crusts.
Deglaze the sauce pan: Use the pan from frying (wiped clean) to make the sauce — the leftover brown bits add flavor!
Use a meat thermometer: Chicken is done when internal temperature hits 165°F (74°C).
Variations
Schnitzel Twists:
Herb-crusted: Add fresh chopped rosemary, thyme, or parsley to the breadcrumb mix.
Spicy: Add paprika or chili flakes to the coating for a kick.
Baked version: Spray breaded schnitzels with olive oil and bake at 425°F (220°C) for 15–20 minutes, flipping halfway.
Mushroom Sauce Upgrades:
Cheesy sauce: Stir in ¼ cup grated Parmesan or pecorino for extra richness.
Wine twist: Deglaze pan with a splash of dry white wine before adding cream.
Vegan/Light version: Use plant-based butter and coconut cream or cashew cream instead of dairy.
Salad Swaps:
Add grains: Bulk up with cooked farro, quinoa, or couscous for a heartier side.
Include greens: Mix in arugula or baby spinach for extra freshness.
Citrus twist: Swap lemon for orange juice/zest for a sweeter Mediterranean vibe.
Q&A
Can I make the schnitzel ahead of time?
Yes! Bread the chicken and refrigerate it (uncooked) for up to 24 hours before frying. Or cook and reheat in the oven at 375°F (190°C) for 10 minutes until crisp again.
Can I freeze chicken schnitzel?
Absolutely. Once cooked and cooled, freeze schnitzel in a single layer on a tray, then transfer to a freezer bag. Reheat in the oven to restore crispiness.
Is this recipe gluten-free?
Not by default, but you can make it gluten-free by using gluten-free flour and breadcrumbs.
Can I make the mushroom sauce dairy-free?
Yes. Use olive oil instead of butter, and substitute the cream with full-fat coconut milk or cashew cream.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well. Just pound them thin for even cooking.
Nutrition Information (Per Serving – Approximate)
(Based on 1 chicken cutlet, sauce, and salad without feta)
Calories: 520
Protein: 36g
Fat: 29g
Carbohydrates: 30g
Fiber: 4g
Sugar: 6g
Sodium: 480mg
Add ~60–70 calories if using feta cheese in the salad. Use light cream to reduce fat content.
Conclusion
This Mediterranean Crispy Chicken Schnitzel with Creamy Mushroom Sauce and Fresh Salad is a well-balanced and incredibly satisfying dish that brings together comforting textures and bright, herbaceous flavors. The crisp schnitzel, creamy mushrooms, and zingy salad make for a perfect trio — ideal for both cozy family dinners and dinner parties alike.
Easy to adapt and sure to impress, this recipe will become a reliable go-to in your weekly meal rotation.