This crispy chicken cutlet with creamy mushroom sauce is a delicious homemade meal that the whole family will love. Tender chicken breast is coated with a flavorful seasoned breadcrumb coating, fried until golden and crispy, then served with a rich and creamy mushroom sauce.
It’s an easy comfort food recipe that is perfect for lunch or dinner. Serve it with steamed rice, mashed potatoes, or your favorite side dish for a satisfying meal at home.
Why You’ll Love This Recipe?
- Crispy and flavorful chicken – The seasoned flour and breadcrumb coating creates a crunchy golden crust.
- Creamy mushroom sauce – The homemade sauce is rich, smooth, and full of savory mushroom flavor.
- Easy homemade meal – Made with simple ingredients you can find in your kitchen.
- Family-friendly recipe – A comforting dish that both kids and adults will enjoy.
About This Crispy Chicken Cutlet Recipe
This crispy chicken cutlet with creamy mushroom sauce is a comforting homemade meal that is easy to prepare and full of flavor. It features tender chicken breast coated with seasoned flour, egg, and breadcrumbs, then fried until golden and crunchy.
The creamy mushroom sauce makes this dish extra special. Made with mushrooms, butter, and cream, the sauce is rich, smooth, and perfect when poured over the crispy chicken. This recipe is a great choice for busy days when you want a restaurant-style meal made at home.
You can serve this chicken cutlet with steamed rice, mashed potatoes, or vegetables. It is also a great meal prep option because the breaded chicken can be prepared ahead and frozen for later.
Watch the Recipe Video
Watch how I make this crispy chicken cutlet with creamy mushroom sauce step-by-step.
Recipe Tips
- Pound the chicken breast to an even thickness so it cooks evenly.
- Let the breaded chicken rest before frying to help the coating stick better.
- Fry over medium heat to achieve a crispy coating without burning.
- Place the fried chicken on a wire rack to keep it crispy.
- Allow the chicken cutlets to cool completely before storing.
- Uncooked breaded chicken can be frozen in a freezer-safe container for up to 2 months. Fry directly from frozen until cooked through.
Serving Suggestions
Serve this crispy chicken cutlet with creamy mushroom sauce with:
- Steamed rice
- Mashed potatoes
- French fries
- Steamed vegetables
Storage
Store leftover cooked chicken cutlet in an airtight container in the refrigerator for up to 3 days. Reheat in an oven, air fryer, or pan to help maintain the crispiness.
Store leftover mushroom sauce separately and reheat gently before serving.
More Recipes You’ll Love
If you love crispy chicken recipes, you may also enjoy my Garlic Butter Chicken Wings recipe, which is another flavorful and easy chicken dish.
Crispy Chicken Cutlet with Creamy Mushroom Sauce
Equipment
- Large mixing bowls
- Shallow bowls or plates (for flour, egg, and breadcrumbs)
- Meat mallet or rolling pin (for pounding chicken)
- Knife and cutting board
- Frying pan or deep skillet
- Tongs
- Wire rack
- Saucepan or skillet (for mushroom sauce)
Ingredients
Chicken Cutlet
- 1 kg chicken breast, sliced into cutlets
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 2 large eggs, beaten
- 2 cups breadcrumbs or as needed
- oil for frying
Creamy Mushroom Sauce
- 2 tbsp butter
- 1 can mushroom, drained
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp all-purpose flour
- 2 cups water
- 1 chicken bouillon cube
- 1/4 tsp salt
- 1/4 tsp black pepper
- 100 g all-purpose cream
Instructions
Instructions
Prepare the Chicken Cutlets
- In a shallow bowl, combine the flour, salt, black pepper, garlic powder, onion powder, and paprika. Mix well.
- Slice the chicken breasts into cutlets, then pound each piece to an even thickness.
- Coat each piece with the seasoned flour.
- Dip into the beaten eggs.
- Coat evenly with the breadcrumbs.
- Let the breaded chicken rest for 10–15 minutes before frying.
- Heat enough oil over medium heat. Fry the chicken cutlets until golden brown, crispy, and cooked through.
- Transfer to a wire rack to drain and keep the coating crispy.
Make the Creamy Mushroom Sauce
- Melt the butter in a pan over medium heat.
- Add the sliced mushrooms and cook for 2–3 minutes.
- Add the garlic powder and onion powder, then cook for another minute.
- Stir in the flour and cook for 1–2 minutes to remove the raw flour taste.
- Gradually pour in the water while stirring until smooth.
- Add the chicken cube, salt, and black pepper. Bring to a gentle boil.
- Stir in the all-purpose cream and simmer until the sauce thickens.
To Serve
- Serve the crispy chicken cutlets with the creamy mushroom sauce. Enjoy with steamed rice, mashed potatoes, fries, or your favorite vegetables.
Video
Notes
Tips
- Pound the chicken to an even thickness for even cooking.
- Let the breaded chicken rest for 10–15 minutes before frying to help the coating stick.
- Place the fried chicken on a wire rack to keep it crispy.
- Allow the chicken cutlets to cool completely before storing.
- Uncooked breaded chicken can be frozen in a freezer-safe container or bag for up to 2 months. Fry straight from frozen over medium-low heat until fully cooked.
- Store leftover mushroom sauce in an airtight container in the refrigerator for up to 3 days.
For food safety, cook chicken until it reaches an internal temperature of 165°F (74°C). You can learn more from the USDA Food Safety and Inspection Service.
Link “USDA Food Safety and Inspection Service” to:
https://www.fsis.usda.gov/