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Chicken "Schnitzel" with Mushroom Sauce

(1 Votes)
30 Min

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!

What You'll Need:
  • 4 boneless and skinless chicken breast halves (1 to 1-1/4 pounds)
  • 2 tablespoons (1/4 stick) butter
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (10 ounces) cream of mushroom soup
  • 1/4 cup milk
  • 2 tablespoons dry white wine
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon white pepper
  • 1 1/2 teaspoons dried parsley flakes (optional)
  • Olive oil for frying
  • 1 cup seasoned bread crumbs
  • 2 eggs, lightly beaten
What To Do:
  1. Between 2 pieces of waxed paper, gently pound the chicken to 1/4-inch thickness with a mallet or rolling pin; set aside.

  2. In a medium-sized saucepan, over medium-high heat, melt the butter and sauté the mushrooms for 2 to 3 minutes, until lightly browned. Add the soup, milk, wine, onion powder, pepper, and parsley and bring to a boil. Reduce the heat to low and simmer for 4 to 5 minutes. Cover and keep warm over very low heat.

  3. In a large skillet, heat the oil over medium-high heat.

  4. Place the eggs in a shallow dish and the bread crumbs in another shallow dish.

  5. Dip the flattened chicken in the egg, then in the bread crumbs and fry the chicken, 2 pieces at a time, for 4 to 5 minutes per side, until golden brown on both sides and no pink remains.

  6. Remove the chicken and drain on paper towels.

  7. Place on a serving dish and serve immediately, topped with the warm sauce.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Step 7 says top the chicken with the warm sauce

It doesnt say what to do with the soup mixture you have warm on the stove.

When you're ready to eat, top chicken with warm sauce and enjoy!

Reminds me of when i lived in Germany. This was One com my favorites but I didn't have the Recipe.


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