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Lemon Chicken Schnitzel with Low-Fat Mushroom Sauce

  • Recipe Submitted by on

Category: Chicken, Mashrooms, Low Fat, Healthy Recipes, Main Dish

 Ingredients List

  • ~~~~~~~~ For SCHINTZEL ~~~~~~~~
  • 6 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}
  • ~~~~~~~ For MUSHROOM SAUCE ~~~~~~~
  • 1 TB Extra-Virgin Olive Oil
  • 500g Mushrooms, sliced
  • 1 TB Balsamic Vinegar
  • 1 can (410g) Low-Fat Evaporated Milk, divided
  • 1/2 TB Cornflour
  • Salt and Black Pepper, to taste

 Directions

SCHNITZEL:

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.) If using a pan - heat a little Oil and fry the Schnitzels until done -12 - 15 minutes.

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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.

Serve the Schnitzels {with or without a slice of cheese ! } with a generous scoop of Mushroom Sauce. A side of vegetables or a salad would make this a healthy and easy recipe.

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