Lemon Chicken Schnitzel with Low-Fat Mushroom Sauce
Lemon Chicken Schnitzel with Low-Fat Mushroom Sauce
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

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

Course: Main Course
Servings: 6 People
Author: Linda Nortje
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
  • 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