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.

I could eat a Lemon Chicken Schnitzel everyday ! And my family loves it as well.

In fact, it has been requested at least once a week since I made them the first time.

Served with the Low-Fat Mushroom Sauce , this is a winner for me, personally.

Although the recipe only includes a small amount of grated Lemon Rind, the taste of Lemon is definitely the main attraction.

I have mine without any cheese, but my hubby and the kids like to add a slice of cheese. Mostly Gouda – on top of the Schnitzel and then cover the whole dish with Mushroom Sauce.

Honestly, if I could, I would have added cheese to mine as well ! But, without the cheese it is just as delicious.

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I recently bought a George Foreman Griller/Grill Combo. And I can not tell you how much I am enjoying my new cooking apparatus.

Everything cooks in half the time as usual, as I am using the grill (which looks like a press toaster) mostly, so the heat comes from above as well as the bottom.

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Lemon Chicken Schnitzel with Low-Fat Mushroom Sauce

Lemon Chicken Schnitzel with Low-Fat Mushroom Sauce

Linda Nortje

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

5 from 13 votes

Print Recipe Pin Recipe

Course Dinner

Cuisine Austrian

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Cook ModePrevent your screen from going dark

Servings 6 Servings

Calories 830 kcal

Ingredients

  

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CHICKEN SCHNITZELS:

• 2 cups Fresh Wholewheat Bread Crumbs
• ⅓ 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
• ½ cup Wholewheat Flour in a small mixing bowl
• 1 Egg
• 1 TB Fat-Free Milk
• 6 Chicken Schnitzels
• 1 TB Vegetable 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
• ½ TB Cornflour (Cornstarch)
• Salt and Black Pepper to 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 Facts

Lemon Chicken Schnitzel with Low-Fat Mushroom Sauce

Serving Size

 

1 Schnitzel

Amount per Serving

Calories

830

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

6

g

38

%

Polyunsaturated Fat

 

9

g

Cholesterol

 

332

mg

111

%

Sodium

 

957

mg

42

%

Carbohydrates

 

72

g

24

%

Fiber

 

7

g

29

%

Sugar

 

7

g

8

%

Protein

 

72

g

144

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Serve the Schnitzels with a generous scoop of Mushroom Sauce. Add a side of vegetables or salads and dinner is ready !