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Wiener Schnitzel and Mushroom Sauce

Chicken schnitzel


Wiener Schnitzel or scallopini, as they are called in Italy or escalopes in France, consist of thinly sliced meat usually veal or pork, although chicken may also be used.  The meat slices are tenderized and rendered thinner with a meat mallet and then they are dredged in flour and breadcrumbs and pan fried.

Ask your butcher to prepare the scallops for you. Usually I am not satisfied and I always render then even thinner until about 1 cm thick.

In case we have a lot to fry, in order to keep the other hot, preheat oven at about 120 degrees and keep them hot in the oven. Never cover them because they will turn soft from the steam.

I usually accompany them with Fried Potatoes, Potato Croquettes, Mashed Potatoes  and other times Stuffed Jacket Potatoes or Potatoes Lyonaises.

To accompany them I serve them with Mushroom Sauce.

Mushrooms a la creme

If you don’t have much time to cook, you can prepare  more whenever you can and place them in the deep freezer, covered with cling film.

Defrost before frying.

Wiener Schnitzel

Preparation time:20 – 30 minutes

Frying time:10 – 15 minutes

Serves: 4


  • 4 scallops (thin slices) of veal – pork or chicken breast
  • Salt,
  • Freshly ground pepper
  • Milk
  • Flour
  • Breadcrumbs
  • 2 whole eggs
  • Olive oil to pan fry (I avoid butter or other fat)

Mushrooms à la Crème:


  • 200 grams button mushrooms
  • 3 tbsp olive oil
  • 1 sprig rosemary
  • 1 clove roasted garlic, mashed
  • ½ tsp salt
  • Freshly grated black pepper
  • A pinch of nutmeg
  • 1 tbsp all purpose flour
  • Vegetable or Chicken stock (about 1 cup)*
  • 100 ml light cream*
  • 1 tsp butter*

 *Note:  You can replace stock with 1/2 cup dry wine and add 200 ml cream.  No butter is necessary.


  1. After washing, draining and making them thinner (if necessary), season with salt and pepper.
  2. Beat eggs, and have the flour and bread crumbs in separate plates ready.
  3. First of all dip them in the milk and then in the flour.
  4. Then dip them in the beaten eggs and fnally coat them with bread crumbs.
  5. Heat oil in a frying pan and it must really be hot, but before smoking, so that the breadcrumbs do not fall off the meat.Do not put too many in the frying pan but leave enough space in between.
  6. When they have golden brown colour, turn on the other side and fry about 10 – 15 minutes, totally.

Directions for the mushrooms:

  1. In a non-stick frying pan, heat the olive oil and sauté the mushrooms for a few minutes.  Add garlic and rosemary and sauté for a couple more minutes.
  2. Add the flour and mix to make a roux.
  3. Add the vegetable or chicken stock (or wine) and stir.
  4. Add the cream and stir until it starts thickening.
  5. Add the butter and stir (skip if you like).

Chicken schnitzel and mushroom sauce
Kopiaste and Kali Orexi,

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4 Responses

  1. Peter M

    Your schnitzel is big, filling and nicely browned. All you need is a nice mushroom sauce for it.

  2. Ivy

    Please Peter if you have the recipe send it to me because I always knew something was missing but didn’t know what sauce would go with schnitzel.

  3. George

    Yes, a nice mushroom sauce would be perfect for this dish….

  4. Ivy

    Actually Peter has given me the recipe and next time I shall make it. So if any one else wants to make the sauce I am quoting Peter’s recipe:
    “To make a mushroom sauce for your schnitzel, saute some sliced mushrooms (fresh), then add some flour, some white wine, stock, reduce and finish with a bit of cream”.
    Thanks Peter.