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Chicken Schnitzel in Zwiebelsauce Onion Gravy

chicken schnitzel in zwiebelsauce onion gravy
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Indulge in the savory delight of chicken schnitzel in zwiebelsauce onion gravy. This classic German dish features tender, crispy breaded chicken smothered in a rich and flavorful onion gravy. Perfectly complemented by a side of mashed potatoes or buttered noodles, it’s a comforting meal that’s sure to satisfy.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced
  • 2 tablespoons butter
  • 2 cups chicken broth
  • 1 tablespoon all-purpose flour (for gravy)
  • Chopped parsley for garnish

Instructions

  1. Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until thin.
  2. Season the chicken breasts with salt and pepper.
  3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
  4. Dredge each chicken breast in the flour, then dip in the beaten eggs, and coat with breadcrumbs, pressing gently to adhere.
  5. Heat olive oil in a large skillet over medium-high heat. Fry the chicken breasts until golden brown and cooked through, about 4-5 minutes per side. Remove from the skillet and set aside.
  6. In the same skillet, melt butter and add sliced onions. Cook until the onions are soft and caramelized, about 10-12 minutes.
  7. Sprinkle flour over the onions and cook for another minute, stirring constantly.
  8. Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Cook until the gravy thickens, about 5 minutes.
  9. Return the chicken breasts to the skillet and simmer for a few minutes to heat through.
  10. Serve the chicken schnitzel with the onion gravy spooned over the top. Garnish with chopped parsley and serve hot.

Notes

  • Be sure to pound the chicken breasts to an even thickness for even cooking.
  • Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) before serving.
  • Adjust the thickness of the gravy by adding more or less chicken broth as needed.

Nutrition

Keywords: Chicken Schnitzel in Zwiebelsauce Onion Gravy

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