Chicken Schnitzel with White Wine Sauce

Chicken SchnitzelMy neighborhood Albertsons sells thinly cut chicken breasts, so what better reason to experiment with some new recipes? The possibilities are endless.




  • 3 or 4 boneless chicken breasts
  • 1/2 cup flour
  • 2 large eggs
  • 2 tablespoons water
  • 1/2 cup plain bread crumbs
  • 1/4 cup cooking oil
  • 2 tablespoons butter
  • 1 tablespoon pan drippings
  • 1 teaspoon Worcestershire sauce
  • 1 8 ounce package sliced mushrooms
  • 1/4 cup white cooking wine
  • 3/4 cup chicken broth
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • pinch of parsley

Wash chicken thoroughly and pound with a mallet until approximately 1/4 inch thick. Wash mushrooms and set aside to drain. Place flour and bread crumbs in pie plates or shallow dishes. Beat eggs in a third shallow dish, adding water to create an egg wash. Heat oil in a skillet or frying pan. Roll chicken in flour, dunk in egg wash, and roll in bread crumbs until completely covered. Place in hot oil and cook on both sides until golden brown. Remove from oil and drain on a paper towel.

Place butter in a saute pan and melt over medium heat. Add  pan drippings from the chicken and Worcestershire sauce. Once butter has melted add mushrooms and saute. Add cooking wine, chicken broth and seasonings. Bring to boil, cover, and simmer on low for about 5 minutes. Place chicken on plates and serve with mushroom sauce over the top. Goes well with cooked noodles.