CHICKEN SCHNITZEL WITH CREAMY MUSHROOM SAUCE
Provided by Oh Snap! Let's Eat!
Number Of Ingredients 18
Steps:
- Prepare:Line a baking sheet with aluminum foil, and pop it in the oven. Turn oven on to 'keep warm' setting. Beat eggs with minced garlic, salt and pepper in a medium bowl. On a big plate combine almond flour or breadcrumbs with parmesan cheese. Dip cutlets in egg mixture to coat, and then dredge in almond flour/breadcrumbs mixture. Set aside. Chicken Schnitzel:Heat 2 Tbsp. oil and 2 Tbsp. butter in a large skillet over medium-high heat. Add chicken to skillet. Note: Do not cram them all in there, by the way, split it in 2 batches of how ever you need to make sure they all can lay comfortably on skillet. Cook until golden brown, which is about 2-3 minutes on each side. When cooked, transfer chicken to the baking pan in the oven with tongs. If you split it in batches, continue this step for each batch. Very important to add more oil as needed. Lemon Sauce:In a separate small skillet, heat 1 tbsp butter and add 1/4 cup of white wine. Heat for 30 seconds and then stir in 1/2 cup chicken broth and lemon juice. Season with salt and pepper and let is simmer for 2 minutes. While this simmers, start on the mushroom sauce. Mushroom Sauce:In another medium skillet, saute onion in a tbsp of olive oil until translucent. Add mushrooms and saute for 5 minutes. Add 1/2 cup chicken broth and 1/2 cup white wine and cook for 3 minutes. Add 1/2 cup of heavy cream and bring to a boil and simmer. In a small bowl, 2 tbsp of cream with 2 tbsp flour to create a slurry. Add slurry to mushroom mixture, mix well, and then bring to a boil for 1 minute or 2. Assembly:Remove chicken from oven and top with lemon chicken broth first, then the mushroom sauce.
Nutrition Facts : Calories 748 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 277 milligrams cholesterol, Fat 45 grams fat, Fiber 4 grams fiber, Protein 56 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 548 milligrams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
CHICKEN "SCHNITZEL" WITH MUSHROOM SAUCE
When you tell them what's for dinner, your family will probably ask you, "What's a schnitzel chicken?" Instead of answering, just have them taste! This easy chicken recipe is perfect for bringing a little German flavor to the table, in a whole new way!
Provided by Ginsburg Enterprises
Categories Chicken
Number Of Ingredients 11
Steps:
- Between 2 pieces of wax paper, gently pound the chicken to 1/4-inch thickness with a mallet or rolling pin; set aside.
- In a medium saucepan over medium-high heat, melt butter; sauté mushrooms 2 to 3 minutes or until lightly browned. Add soup, milk, wine, onion powder, and pepper and bring to a boil. Reduce the heat to low and cover to keep warm.
- In a large skillet over medium-high heat, heat the oil until hot.
- Whisk eggs in a shallow dish and place bread crumbs in another shallow dish. Coat chicken in egg, then in bread crumbs.
- Saute chicken in batches 4 to 5 minutes per side or until golden brown and no pink remains in center. Place on serving dish and serve immediately topped with mushroom sauce.
SCHNITZEL WITH MUSHROOM SAUCE
I used pork for this recipe but you could also use chicken or turkey. It was a quick and easy recipe I found in the Canadian Living Magazine. The important thing is the kids loved it, and inexpensive to make. I used fresh mushrooms as I prefer them over canned. I served it with a side dish of the colored bow tie pasta and peas. I also bought prepared pork schnitzel from the butcher which saves a few steps.
Provided by heather in Ont
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, salt and pepper in a shallow dish, and press cutlet into flour mixture and turn to coat.
- Reserve remaining flour mixture.
- In skillet, melt butter over medium high heat; fry cutlet in batches and turning once, until a hint of pink remeains inside for pork cutlet, about 6 minutes (ensure there is no pink inside for turkey and chicken).
- Transfer to plate and keep warm.
- in same skillet, fry mushrooms and garlic until no liquid remains about 5 minutes.
- Add reserved flour mixture cook, stirring for approximately 1 minute.
- Stir in stock; bring to a boil and then reduce heat and simmer, stirring, until thickened, about 3 minutes.
- Add sour cream and soy sauce and stir for about 1 minute.
- Pour over schnitzel and sprinkle with parsley.
RAHMSCHNITZEL (GERMAN SCHNITZEL IN CREAMY MUSHROOM SAUCE)
I lived in Germany for 7 years and fell in love with Rahmschnitzel. Every recipe I found says to use dry white wine in the sauce. Every time I made it, something was missing. It wasn't that "Yep, I'm in Germany" taste. Then my beautiful wife had a Riesling one night and I used it. Now we're back in Germany!
Provided by Russ
Categories Veal Recipes
Time 1h5m
Yield 3
Number Of Ingredients 12
Steps:
- Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
- Remove veal from lemon juice and pat dry.
- Preheat the oven to 200 degrees F (95 degrees C).
- Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
- Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.
- Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
- Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.
- Remove veal from the oven and cover with the mushroom-cream sauce.
Nutrition Facts : Calories 580.3 calories, Carbohydrate 25.7 g, Cholesterol 211.1 mg, Fat 39.7 g, Fiber 3.5 g, Protein 26.7 g, SaturatedFat 23.2 g, Sodium 1168.6 mg, Sugar 2 g
AMAZINGLY TASTY AND CRISPY CHICKEN SCHNITZEL
Tasty and easy to make. Kids love it and you all will want more!
Provided by PaZchut
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 26m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.
- Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.
- Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.
- Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.
Nutrition Facts : Calories 268.2 calories, Carbohydrate 25.3 g, Cholesterol 79.4 mg, Fat 8 g, Fiber 1.4 g, Protein 22.6 g, SaturatedFat 1.6 g, Sodium 727.3 mg, Sugar 6.1 g
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Servings 4Category Dinner,Savoury,Main-Meal,Lunch
- Preheat oven to 150°C. Place 1 piece of chicken between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound until 2cm thick.
- Coat each piece of chicken in flour, shaking off excess. Dip in the egg, then breadcrumb mixture and turn to coat.
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