Schnitzel was a staple in our home growing up. Traditional Wiener Schnitzel is made with veal, but my mom usually made it with pork or chicken. The key to a tender schnitzel is simple: pound it thin! Being a mushroom fan, Jägerschnitzel was always a favorite of mine, with its savory mushroom sauce.
If you travel around Germany, you will find versions made with either a creamy or non-creamy mushroom sauce. This one is my gluten- and dairy-free version of this German classic. The simple sauce starts with well-browned mushrooms, followed by shallots, garlic, fresh thyme, tomato paste, and a splash of balsamic vinegar. A finely ground corn flour and sunflower seed crust keeps the schnitzel crisp and golden while adding a little extra nourishment and keeping it gluten-free.
The Jäger in Jägerschnitzel
Leaving off the mushroom sauce takes the Jäger out of the Jägerschnitzel, but if mushrooms aren’t your thing, you can always serve the schnitzel with a generous squeeze of fresh lemon juice instead – a simple way to enjoy it more like a classic Wiener Schnitzel.
Step by Step Instructions for Gluten-Free Chicken Jägerschnitzel with Mushroom Sauce
Gather all ingredients: chicken, egg, water, corn flour, ground sunflower seeds, fine sea salt, black pepper, ghee or avocado oil, mushrooms, shallots, garlic cloves, tomato paste, chicken or vegetable broth, thyme, balsamic vinegar, parsley.
Place each chicken cutlet between parchment paper or silicone mats and gently pound with the flat side of a meat mallet to about 1/4 inch thick, then season with salt and pepper.
In a shallow bowl, whisk together the egg and water. In another shallow bowl, combine the corn flour, ground sunflower seeds, salt, and pepper.
Sauté mushrooms in ghee or avocado oil over medium-high heat for about 10 minutes, working in batches if needed, until well browned and the moisture has cooked off.
Add shallots and cook 2-3 minutes until softened. Add garlic and cook for 30 seconds, until fragrant.
Add balsamic vinegar and tomato paste, then stir in the broth and thyme. Simmer for abut 10 minutes, allowing the sauce to reduce & thicken.
Cook the breaded chicken in a thin layer of ghee or avocado oil over medium heat for about 3-4 minutes per side, until golden brown and cooked through.
Serve the schnitzel immediately with the warm mushroom sauce spooned over, a sprinkle of chopped parsley, and freshly ground black pepper.
Gluten-Free Chicken Jägerschnitzel with Mushroom Sauce
Crispy gluten-free chicken schnitzel topped with a delicious mushroom sauce made with shallots, garlic, thyme, and balsamic vinegar. A simple, nourishing take on the classic German dish.
4
servings20
minutes30
minutesKeep the screen of your device on
Ingredients
- For the Schnitzel
2 boneless, skinless chicken breasts, each cut in half to make 4 evenly sized pieces, then pounded thin
1 large egg
1 Tbsp water
3/4 cup corn flour*
1/4 cup finely ground sunflower seeds**
3/4 tsp fine sea salt, divided
1/4 tsp freshly ground black pepper
Ghee or avocado oil (for dairy-free), for cooking
- For the Mushroom Sauce
10-12 oz mixed mushrooms, such as cremini, porcini, baby portobello, oyster, maitake, or chanterelles, sliced
1 tbsp ghee or avocado oil, plus more as needed
2 shallots, thinly sliced (or ½ medium yellow onion)
2 garlic cloves, minced
2 tbsp tomato paste
1 1/2 cups chicken or vegetable broth
1 tsp fresh thyme leaves
1 tbsp balsamic vinegar
1 tbsp finely chopped fresh parsley, divided
1/2 tsp fine sea salt, or to taste
A few cracks of freshly ground black pepper, to taste
Directions
- Prepare the Chicken
- Place each piece of chicken between two reusable silicone mats or sheets of parchment paper.*** Using the flat side of a meat mallet, gently pound the chicken evenly to about ¼ inch thick. Pat the chicken very dry with paper towels.**** Season lightly with ¼ teaspoon of the salt and a few cracks of black pepper.
- In a shallow bowl large enough to hold the chicken, whisk together the egg and water. In another shallow bowl, combine the corn flour, ground sunflower seeds, remaining ½ teaspoon salt, and a few cracks of black pepper. Set aside.
- Make the Mushroom Sauce
- Heat the ghee or avocado oil in a large skillet over medium-high heat. Add the mushrooms, working in batches if necessary to avoid overcrowding the pan. Cook for 10 - 12 minutes, stirring occasionally, until the mushrooms are well browned and any excess moisture has cooked off.
- Add the sliced shallots and cook for 2 - 3 minutes, until they begin to nicely soften. If the pan seems dry, add a little more ghee or avocado oil. Add the garlic and cook for another 30 seconds, just until fragrant.
- Add the balsamic vinegar and cook for 1 - 2 minutes, allowing it to reduce slightly. Stir in the tomato paste and cook for about 30 seconds.
- Pour in the broth, scraping up any browned bits from the bottom of the pan, and add the thyme. Bring the sauce to a simmer and cook for 5 - 10 minutes, allowing the broth to reduce while still leaving plenty of liquid around the mushrooms. The longer you reduce the sauce, the thicker it will become and the more concentrated the flavors will be. Season with ½ teaspoon salt and freshly ground black pepper, then taste and add more salt as needed. The sauce should be savory and glossy, with enough broth to spoon over the schnitzel. Remove from heat and stir in half of the parsley. Garnish with the remaining parsley before serving.
- Cook the Schnitzel
- While the sauce is simmering, heat a thin layer of avocado oil or ghee in a large skillet over medium-high heat. Dip each piece of chicken into the egg mixture, allowing the excess to drip off, then gently press it into the corn flour mixture, making sure the entire surface is evenly coated.
- Cook the breaded chicken in batches for about 3 - 4 minutes per side, depending on thickness, until golden brown and cooked through. Add more oil or ghee as needed between batches.*****
- Transfer the schnitzel to a wire rack or paper towel-lined plate. Serve immediately with the warm mushroom sauce spooned over the chicken. Finish with the remaining parsley and a few cracks of freshly ground black pepper.
Notes
- *My goal was to make this schnitzel gluten-free without using fussy ingredients, while adding a little more nourishment where possible. You could certainly use panko or gluten-free sourdough breadcrumbs here, but those can be harder to come by.
- **I added sunflower seeds to the coating for additional nutrients and flavor. A dedicated coffee or spice grinder works best for finely grinding the sunflower seeds. If you prefer, you can substitute additional corn flour instead.
- ***You can also use a large resealable bag for pounding the chicken, but I try to avoid using plastic when possible.
- ****I decided to eliminate the often-used initial layer of flour that traditionally comes before the egg. Thoroughly drying the chicken helps the egg adhere well, so you can skip the extra layer of flour.
- *****If there are a lot of browned corn flour bits in the pan, carefully wipe the pan with a paper towel between batches, then add a little more oil or ghee before continuing. This will help prevent the bits from burning and sticking to the next batch.
