Chicken Schnitzel and Lemon Wine Sauce – Low Carb

30 Minute Meal – 7.1 Carbs 231 Calories

Chicken Schnitzel and Lemon Wine Sauce – Low Carb. When I think of Schnitzel, it brings back memories of the Wienerschnitzel we would occasionally have on Sundays at my grandparents. My Nana would make the dish with veal – meat that was always available in the coolers at the local butchers.

Goes to show how long ago this was. Or better yet, how long it’s been since I’ve actually cooked with veal seeing no one in my area sells it anymore. I was told it hasn’t been in the stores for years.

7.1 Carbs 231 Calories Per Serving

Hmm – well OK then. Let’s just make a substitute and create this Schnitzel with Chicken. And I will say – loved the decision to use chicken instead of pork. The meat was moist and soft, which I’m sure would not have been the case if I had used pork.

So grab the ingredient below and whip this dish up yourself. It’s low carb, serves 4, and is a 30 Minute Meal. And if you’re only cooking for yourself, there are leftovers. My kind of dish. Serve with a side of sauerkraut – which will only add an extra 1.5 carbs and 7 calories. So enjoy 🙂

“I grew up in Austria, and for me real comfort food is Wiener Schnitzel. Wiener Schnitzel and mashed potatoes because it reminds me of my youth… It reminds me when I grow up and it feels very comforting.” ~ Wolfgang Puck 

Chicken Schnitzel and Lemon Wine Sauce

Chicken Schnitzel and Lemon Wine Sauce
4 servings
7.1 carbs 231 calories

Ingredients
2 Egg
1/2 c Almond Flour
1/2 tsp Garlic Powder
1 lb Chicken breasts
1/2 lbs Cremini Mushrooms
4 tbls Olive Oil
1/4 c dry White Wine
2 tsp Lemon Juice, from whole lemon
1 tbls Parsley
2 tbls Butter
1/2 tsp Salt and Black Pepper

Instructions
Preheat your oven to 200. Fillet each chicken breast as thin as possible. I can usually get 3 fillets out of one breast. Add the olive oil to a large skillet and heat on medium-high.

In a shallow bowl, beat the eggs along with the salt and pepper. In another bowl, combine the flour, garlic powder, with a dash of salt and pepper.

Dip the fillet into the egg mixture, then dredge into the flour mix, and then add to your heated skillet. Work quickly as each cutlet will only take approx 4 minutes to cook. Turn once. Cook each one until golden brown. Place on a foil-lined sheet and place in your preheated oven to keep warm.

Once all the cutlets have been cooked and are in your preheated oven, add the mushrooms to the skillet and brown for about 2 minutes. Using a slotted spoon, place the browned mushrooms on top of the cutlets.

Still using your skillet, add the lemon juice and wine, scraping up any browned bits – cook for approx 2 minutes. Then add the parsley and cook for an additional minute. Whisk in the butter 1 tablespoon at a time until fully mixed, then stir the sauce over the cutlets.

And there you have it – easy breezy. Serve with your side of sauerkraut 🙂