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Delicious flavors! DD said he doubted whether anyone else in our city was eating as well as we were last night! To simplify the process, I used chicken tenderloins so I didn't have to cut or pound anything. Worked great!
I made this for my German fiance and while he said it wasn't really authentic (since most schnitzel in Germany is made with either pork or veal) he loved it! I thought it was very easy to make and very adaptable. I did change a few things to reduce the fat and calorie content. I used an egg white instead of a whole egg and cooked it in less oil than called for. Regardless, I still had perfectly golden chicken schnitzels. The sauce was very tangy and kept the meat very moist. For the wine, I used a semi-dry, low-priced Australian chardonnay. Very delicious. This is definitely a keeper. Made for ZWT 4.
This was very tasty. I made it for my wife and I, and we both really enjoyed it. Lots of flavor that reminded us of schnitzel we'd had in Germany. Had asparagus cooked in garlic and oil as a side. I did make the sauce, but didn't find it added much to the flavor.
Great recipe! Pretty easy and very good with an authentic German flavor!
I pounded 4 chicken breast halves, added some Italian seasoning to the breadcrumb mixture, and some extra garlic to the butter-wine-lemon juice sauce. I also double-dipped the chicken: egg, bread crumbs, egg, bread crumbs to ensure that it would stick. Served with steamed brown basmati rice & broccoli. Thank you, PanNan!
Made this with pork instead of chicken and thickened the sauce with flour. Also added some shallots and mushrooms to the sauce. Great base for a recipe and will make again:)
Wonderful!! I thickened the sauce a bit with some cornstarch dissolved in cold water. We all enjoyed this and I'll definitely make it again.
It was good and i would make again. I wouldn't go so far to say it was awesome by any means but it was good. I made some minor modifications. 1) I had turkey cutlets so thats what i used 2) Sauce was a little thin so i added a pat of butter at the end to thicken the sauce a little bit might have even been better to add cornstarch/water mixture. 3) I added parsley to the sauce that the end. 4). I used perricone romano instead of Parmesan because thats what i had. 5) I served over butter egg noodles with parsley.
I followed this recipe exactly (except doubled the sauce) and it turned out perfectly. I served it with egg noodles smothered in that wonderful wine sauce! THX.