Crispy Chicken Cutlet with Creamy Mushroom Sauce
Crispy breaded chicken cutlet served with a rich and creamy mushroom sauce. This easy homemade recipe is perfect for lunch or dinner and pairs well with rice, mashed potatoes, or vegetables.
Servings 7 people
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.