Chicken Schnitzel With Creamy White Wine Mushroom Sauce
Chicken Schnitzel With Creamy White Wine Mushroom Sauce
The first time I was in Germany there was during Oktoberfest and there was food everywhere. We were guests at a little restaurant - It was a Barvarian restaurant and the size of a small home with a tiny driveway. I would say there were no more than 10 tables in the entire place and it was close quarters. We enjoyed this special experience. Luckily we were with our friends from Germany and they read us the menu. I wanted Schnitzel and Spaetzle. This meal was amazing and I do make it often and we love to make it Paleo!
I will admit that making it tradition comes out perfect every time and it took several attempts to get it just perfect. Now we love this Paleo Recipe. I hope you enjoy!!
(If you don't want to make this paleo then just use all purpose flour)
For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.
Servings
6
Ingredients
- 6-8 chicken breasts, pounded very thin
- 1 1/4 teaspoon sea salt
- 1/2 to 3/4 teaspoon freshly ground pepper
- 1/2 cup sifted coconut flour
- 3/4 cup tapioca flour
- 4 large eggs
- 3 tablespoon fresh parsley
- 1/2 cup freshly shredded parmesan cheese (optional)
- 1/2 teaspoon nutmeg
- 4 tablespoon cream
- 1 teaspoon dijon mustard
- 5 tablespoon unsalted butter
- 3-5 tablespoon coconut oil or olive oil
- 2 tablespoon unsalted butter
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup cream
- 2 tablespoon white wine
- 4 ounce white mushrooms, sliced
Directions
- Directions
- After you pound your chicken very thin season both sides with salt and pepper. Set aside. Prepare 2 large bowls or baking dishes. In one add coconut and tapioca flour and mix well with a fork. In the other whisk eggs, parsley, cheese (optional), nutmeg, cream and dijon mustard together. Heat a large saute pan over medium-high heat. Add in 2 tablespoons of butter and 1 tablespoon of coconut oil or olive oil. Let get hot - about 1 minute. Take each chicken and dredge both sides of the chicken in the flour mixture then give a little shake. Then dip into the egg mixture. Place chicken in the hot pan and saute each side for about 3 minutes. You may need to do this in batches. Keep chicken on a plate tented with foil. During each batch add more butter and oil.
- Directions
- Using the same saute pan over medium heat add butter. Using a spatula or wooden spoon scrape up the bits from the bottom of the pan. Then add mushrooms, salt and pepper. Let cook for about 6 minutes. Add in cream and white wine. Cook until reduced by 1/2 then drizzle over Chicken Schnitzel.