Creamy Cutlets with Button Mushrooms

Creamy Cutlets with Button Mushrooms is a rich, savory dish that combines crispy, golden chicken or vegetable cutlets with a luxurious, creamy mushroom sauce. The button mushrooms add an earthy depth to the dish, while the creamy sauce brings it all together in a perfect, comforting meal. Whether served with rice, mashed potatoes, or a simple green salad, this dish is sure to impress with its elegant flavor and satisfying texture.

Why You’ll Love This Recipe

This dish offers a wonderful contrast between crispy, golden cutlets and a rich, velvety mushroom sauce. The combination of tender mushrooms and creamy sauce makes every bite decadent, while the cutlets add a satisfying crunch. The button mushrooms bring a mild, earthy flavor that pairs beautifully with the creamy sauce, creating a perfect balance of textures and flavors. It’s an easy yet elegant dish that can be served on weeknights or for special occasions. Plus, it’s versatile—you can use chicken, turkey, or even plant-based cutlets for a lighter or vegan alternative.

Ingredients

For the Cutlets:

4 boneless, skinless chicken breasts (or plant-based cutlets for a vegetarian version)
1 cup breadcrumbs
1/2 cup grated Parmesan cheese (optional, for extra flavor)
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
2 eggs, beaten
1/2 cup all-purpose flour
Vegetable oil for frying

For the Creamy Mushroom Sauce:

2 tbsp butter (or olive oil for a lighter version)
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup button mushrooms, sliced
1/2 cup heavy cream (or coconut cream for a dairy-free option)
1/2 cup chicken broth or vegetable broth
1 tsp dried thyme (or fresh thyme, if available)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cutlets:

Prepare the breading station: Set up three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine the breadcrumbs, Parmesan cheese (if using), oregano, garlic powder, salt, and pepper.
Coat the cutlets: Dredge each chicken breast (or plant-based cutlet) in the flour, making sure it’s coated evenly. Then dip it into the beaten eggs, followed by the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick well.
Fry the cutlets: Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, add the cutlets and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the cutlets from the skillet and set them aside on a plate lined with paper towels to drain excess oil.

Make the Creamy Mushroom Sauce:

Sauté the onions and garlic: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the chopped onion and garlic, cooking for about 2-3 minutes until fragrant and softened.
Cook the mushrooms: Add the sliced button mushrooms to the skillet and cook for about 5 minutes, or until the mushrooms release their moisture and become tender.
Make the sauce: Stir in the heavy cream (or coconut cream), chicken broth (or vegetable broth), and dried thyme. Bring the mixture to a simmer and let it cook for 5-7 minutes, or until the sauce has thickened to your liking. Season with salt and pepper to taste.
Combine the cutlets and sauce: Return the cooked cutlets to the skillet, spooning some of the creamy mushroom sauce over the top. Let them simmer for another 2-3 minutes to heat through and allow the flavors to meld together.
Garnish and serve: Remove from heat and garnish with freshly chopped parsley. Serve the creamy cutlets with your favorite side dish, like mashed potatoes, rice, or a salad.

Servings and Timing

This recipe serves 4 people.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Vegetarian Option: Use plant-based cutlets made from ingredients like tofu, tempeh, or seitan to make this dish vegetarian or vegan.
Mushroom Variety: If you prefer a more intense mushroom flavor, you can swap the button mushrooms for cremini, shiitake, or portobello mushrooms.
Add Extra Vegetables: You can add spinach, peas, or bell peppers to the sauce for more texture and nutrition.
Make it Spicy: Add a pinch of red pepper flakes or a diced jalapeño to the mushroom sauce for a little heat.

Storage/Reheating

Store leftover cutlets and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, place the cutlets and sauce in a skillet over low heat, adding a splash of broth or cream to loosen the sauce if needed. You can also reheat in the microwave, though the cutlets may lose some of their crispiness.

For longer storage, you can freeze the cutlets and sauce separately for up to 2 months. Thaw in the refrigerator overnight, then reheat as instructed.

FAQs

Can I use frozen cutlets for this recipe?

Yes, you can use frozen cutlets, but be sure to cook them thoroughly before proceeding with the recipe. You may need to adjust the cooking time slightly.

Can I use a different type of meat for the cutlets?

Absolutely! You can use turkey, or even veal cutlets. Just make sure to adjust the cooking time based on the thickness of the meat.

How can I make the sauce thicker?

If you’d like a thicker sauce, you can stir in a little bit of cornstarch mixed with water or let the sauce simmer longer to reduce.

Can I make this dish dairy-free?

Yes, you can substitute the heavy cream with coconut cream or a dairy-free cream alternative, and use plant-based butter or olive oil for the sauce. Make sure to use a vegan cutlet to make the entire dish dairy-free.

Can I use a different type of mushroom?

Yes, you can use different types of mushrooms such as cremini, shiitake, or portobello mushrooms for a richer flavor. Just make sure to adjust the cooking time if needed.

Can I make this recipe ahead of time?

Yes, you can prepare the cutlets and the creamy mushroom sauce ahead of time. Store them separately in the refrigerator, and reheat before serving. The cutlets may lose some of their crispiness, but the flavor will still be delicious.

Can I freeze the creamy cutlets?

You can freeze the cutlets and the mushroom sauce separately for up to 2 months. When reheating, make sure to thaw them in the refrigerator overnight and reheat thoroughly.

Conclusion

Creamy Cutlets with Button Mushrooms is a comforting, elegant dish that’s perfect for any occasion. With its crispy cutlets and velvety mushroom sauce, this recipe offers a delightful combination of textures and flavors that will make your taste buds sing. It’s easy to make, customizable, and sure to impress your family or guests. Serve it with your favorite side dishes for a well-rounded meal that’s as delicious as it is satisfying.

Creamy Cutlets with Button Mushrooms

Creamy Cutlets with Button Mushrooms

Why You’ll Love This Recipe

Ingredients

For the Cutlets:

For the Creamy Mushroom Sauce:

Directions

Prepare the Cutlets:

Make the Creamy Mushroom Sauce:

Servings and Timing

Variations

Storage/Reheating

FAQs

Can I use frozen cutlets for this recipe?

Can I use a different type of meat for the cutlets?

How can I make the sauce thicker?

Can I make this dish dairy-free?

Can I use a different type of mushroom?

Can I make this recipe ahead of time?

Can I freeze the creamy cutlets?

Conclusion