Description
Chicken Schnitzel in Zwiebelsauce brings German comfort right to your dinner table, with crispy breaded chicken swimming in a rich, silky onion gravy that feels like a warm hug from your favorite aunt in Bavaria.
Ingredients
Scale
Primary Protein:
- 4 boneless skinless chicken breasts
Coating Ingredients:
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- Salt and pepper
Sauce and Cooking Ingredients:
- 2 large onions
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups chicken broth
- 1 tablespoon all-purpose flour
- Chopped parsley
Instructions
- Protect each chicken breast by sandwiching it between plastic wrap and carefully flatten to approximately ¼-inch thickness using a meat mallet.
- Season both sides of the chicken with 1 teaspoon salt and ½ teaspoon black pepper.
- Create three separate shallow dishes: fill the first with 1 cup flour, the second with 2 beaten eggs, and the third with 1 cup breadcrumbs.
- Coat each chicken breast by first dredging in flour, then dipping in eggs, and finally rolling in breadcrumbs, pressing gently to ensure complete coverage.
- Heat 2 tablespoons olive oil in a large skillet at 375°F. Fry chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove chicken from skillet and set on a paper towel-lined plate to drain excess oil.
- In the same skillet, melt 2 tablespoons butter and add 2 thinly sliced onions. Sauté for 10-12 minutes until deeply caramelized.
- Dust 1 tablespoon flour over onions and stir constantly for 60 seconds to prevent burning.
- Pour 2 cups chicken broth slowly into the skillet, whisking continuously to create a smooth sauce. Simmer for 5 minutes until gravy thickens.
- Gently return chicken to the skillet, spooning hot gravy over each piece to reheat for 2 minutes.
- Transfer chicken to serving plates and garnish with 2 tablespoons freshly chopped parsley.
Notes
- Pounding the chicken thin helps it cook evenly and ensures a tender, crispy schnitzel that won’t dry out during frying.
- Create a neat breading station with separate dishes to keep your workspace clean and make coating the chicken easier.
- Use a heavy-bottomed skillet for even heat distribution and better browning of the schnitzel’s breading.
- Take your time caramelizing the onions to develop deep, rich flavor in the gravy, which will make the dish more delicious.
- Prep Time: 15 minutes
- Cook Time: 25-27 minutes
- Category: Chicken
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 4
- Calories: 365 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg