Oilfor shallow frying (I do not use any in the GF Griller)
MUSHROOM SAUCE:
1TBOlive Oilextra virgin
500gMushroomssliced ( 16 oz )
1TBBalsamic Vinegar
1can (410g)Low-Fat Evaporated Milkdivided
½TBCornflour(Cornstarch)
Salt and Black Pepperto taste
Instructions
CHICKEN SCHNITZELS:
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
Beat together the Egg and Milk in a small mixing bowl – set aside
Dip the Chicken into the Wholewheat Flour – then into the Egg and finally coat all sides with the Breadcrumb mixture
If using a griller (like George Foreman’s) – place the Schnitzels in the grill – close and cook about 8 – 10 minutes or until done
Using a skillet – heat a little Oil and fry the Schnitzels until done -12 – 15 minutes (turning once or twice)
MUSHROOM SAUCE:
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
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 value, where given, is not always accurate. Please also check your ingredient labels.