Lemon Chicken Schnitzel with Low-Fat Mushroom Sauce, the chicken is juicy and tender and no one would ever guess the mushroom sauce is low in fat.

I could eat a Lemon Chicken Schnitzel everyday ! And my family loves it as well.

In fact, it has been requested at least once a week since I made them the first time.

Served with the Low-Fat Mushroom Sauce , this is a winner for me, personally.

Although the recipe only includes a small amount of grated Lemon Rind, the taste of Lemon is definitely the main attraction.

I have mine without any cheese, but my hubby and the kids like to add a slice of cheese. Mostly Gouda – on top of the Schnitzel and then cover the whole dish with Mushroom Sauce.

Honestly, if I could, I would have added cheese to mine as well ! But, without the cheese it is just as delicious.

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I recently bought a George Foreman Griller/Grill Combo. And I can not tell you how much I am enjoying my new cooking apparatus.

Everything cooks in half the time as usual, as I am using the grill (which looks like a press toaster) mostly, so the heat comes from above as well as the bottom.

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• Skinny Chili Con Carne
• Healthy Comfort Food (Low-Fat)
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Lemon Chicken Schnitzel with Low-Fat Mushroom Sauce

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Yield: 6 Servings

Lemon Chicken Schnitzel with Low-Fat Mushroom Sauce

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Lemon Chicken Schnitzel with Low-Fat Mushroom Sauce, the chicken is juicy and tender and no one would ever guess the mushroom sauce is low in fat

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

CHICKEN SCHNITZELS:

• 2 cups Fresh Wholewheat Bread Crumbs
• 1/3 cup Parmesan Cheese, finely grated
• 1 TB Lemon Rind, finely grated
• 2 TB Parsley, chopped
• 1 t Garlic Powder
• Salt and Black Pepper, to taste
• 1/2 cup Wholewheat Flour, in a small mixing bowl
• 1 Egg
• 1 TB Fat-Free Milk
• 6 Chicken Schnitzels
• 1 TB Vegetable Oil, for shallow frying (I do not use any in the GF Griller)

MUSHROOM SAUCE:

• 1 TB Olive Oil, extra virgin
• 500 g Mushrooms, sliced ( 16 oz )
• 1 TB Balsamic Vinegar
• 1 can (410g) Low-Fat Evaporated Milk, divided
• 1/2 TB Cornflour, (Cornstarch)
• Salt and Black Pepper, to taste

Instructions

CHICKEN SCHNITZELS:

1. Mix together the Breadcrumbs, Parmesan, Lemon Rind, Parsley, Garlic Powder and season to taste with Salt and Black Pepper in a medium mixing bowl – set aside
2. Beat together the Egg and Milk in a small mixing bowl – set aside
3. Dip the Chicken into the Wholewheat Flour – then into the Egg and finally coat all sides with the Breadcrumb mixture
4. If using a griller (like George Foreman’s) – place the Schnitzels in the grill – close and cook about 8 – 10 minutes or until done
5. Using a skillet – heat a little Oil and fry the Schnitzels until done -12 – 15 minutes (turning once or twice)

MUSHROOM SAUCE:

1. Meanwhile, start the Mushroom Sauce – heat the Oil over high heat – saute the Mushrooms until soft and golden – Sprinkle with the Balsamic Vinegar and add 3/4 of the Evaporated Milk – turn the heat down to medium
2. Mix the Cornflour with the remaining Evaporated Milk and add to the Mushroom mixture – stir until thickened and season to taste with Salt and Black Pepper

Nutrition Information

Yield

6 Servings

Serving Size

1 Schnitzel
Amount Per Serving Calories 830Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 332mgSodium 957mgCarbohydrates 72gFiber 7gSugar 7gProtein 72g

Nutrition value is not always accurate

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Serve the Schnitzels with a generous scoop of Mushroom Sauce. Add a side of vegetables or salads and dinner is ready !