Got chicken? We usually do. I’ll say it again, chicken is one versatile meat that can be cooked in endless ways. I love me a good schnitzel but did not have any pork handy. So, chicken schnitzel? Yes please.
I made a Pork Schnitzel awhile back and based this recipe on that one. Same bread mix, same eggs etc. I didn’t want to do the whole German style thing this time around but I was hankering for a lemony type topping. Hubby dislikes lemon which is why this one has two toppings; one for him and one for me. I asked him if mushrooms, wine and garlic would suffice for his sauce and I got a resounding “YES” to that. I think they both turned out mouthwatering-good and the lemon one will also be great on salmon or tilapia. I think hubby’s mushroom one was pretty good too.
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Chicken Schnitzel with Two Sauces
Print recipe
Ingredients
- 2 tablespoons red onion (diced small)
- 2 tablespoons olive oil
- 1 clove garlic (minced)
- juice of one lemon
- 1 tablespoon all purpose flour
- 1-2 teaspoon fresh dill (chopped)
- 1 cup low sodium chicken broth
- 1 cup white button mushrooms (sliced)
- 2 cloves garlic (chopped)
- 1 tablespoon olive oil
- 1 cup white wine
- 1 teaspoon fresh basil (chopped)
- 1/4 cup low sodium chicken broth
- 1 tablespoon all purpose flour
- 2 Medium skinless boneless chicken breasts (pounded to 1/4 inch)
- 1 Large egg (beaten)
- 1 cup 1% milk
- 1 cup italian seasoned breadcrumbs
- 1 teaspoon paprika
Directions
| Step 1 | |
|
Make the first sauce. Add olive oil to a skillet and heat. Add red onions and garlic. Cook until fragrant. Add lemon juice, chicken broth, dill and flour. Turn heat to simmer  | |
| Step 2 | |
|
In another pan, add the olive oil and butter. Heat until pan is hot and add the mushrooms and garlic. Cook until mushrooms are soft. Add white wine, basil, chicken broth and flour. Turn heat to simmer and cook for 5 minutes.  | |
| Step 3 | |
|
Set out three plates or coating trays. Add the egg to one tray, flour to another and the bread crumbs and paprika to a third try. Dredge the chicken in the flour then the egg then the bread crumbs. Add to a large hot skillet with olive oil and cook until brown on both sides and chicken cooked through, about 5 minutes per side. Top with the sauce of your choice.  | |
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Can you say yum? The chicken was tender and juicy thanks to a good pounding and the coating of the breadcrumbs. I think the chicken is lighter then the pork or maybe that was the lemon sauce talking. What was hubbys verdict on the chicken schnitzel? Well, he was very pleased and loved his mushroom sauce. I wanted him to try the fresh lemon sauce too, but he dug his heels in and would have none of it. I guess that’s OK… he’s coming around on new foods so I’ll just take baby steps for lemon.
After making this yummy dish, I sure did enjoy some “wine on the patio” time after dinner. Yep… that would be me. BLISS!!
For more chicken ideas, visit my Pinterest Board
Follow Lori’s Culinary’s board Chicken & Turkey Recipes on Pinterest.
Amber @ Dessert Now, Dinner Later! says
June 9, 2014 at 9:17 amMy husband loves schnitzel and the sauces sound amazing!
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Jess says
June 9, 2014 at 9:24 amThis looks so yummy! 🙂
Thanks for joining the Link Up this week!
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BreeAnna says
June 9, 2014 at 9:27 amMMMMMMMmmmmmmmm!!!!! This looks soooooooooo good!!!!!
Lauren Allen says
June 9, 2014 at 9:43 amI LOVE schnitzel but I’ve never made it! Your sauces look divine! Thanks for the yummy recipe!
Stephanie Pass says
June 9, 2014 at 10:44 pmI love a good schnitzel, and this one looks awesome! Now I’m craving it, lol!
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April says
June 11, 2014 at 8:13 pmI’ve never had or made schnitzel. I think I have everything in my house except the white wine! I think this will be a great recipe! Thanks for sharing with Creative Style!
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Stephanie says
June 16, 2014 at 7:01 pmThis looks amazing!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
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