Chicken “Schnitzel” a la Zola

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Plan Z Phase: This is a Z2 (ZReduction) recipe.

Most schnitzel is pork. Most schnitzel sauce is made with beer and cream. Not on Z2. Here’s a pretty authentic tasting schnitzel you can eat on Plan Z.

Servings: Serves 4 with leftover sauce for other uses

Ingredients:

For the sauce:

• 2 lg Vidalia onions, sliced thinly
• 2 Tbl of no sugar mustard
• 1/3 tsp of Truvia (stevia)
• salt and pepper

For the chicken:

• 4 chicken breast halves
• 2 Tbl of crumbs. You can make these by grinding up Melba toast or grissini.
• 1 egg white
• pumpkin pie spice
• dried parsley

Instructions:

Start the sauce first. In a large oven proof pan roast the onion strings at 400 degrees for 12 minutes. This will give them a richer flavor than just sautéing them. Put the onions, mustard and stevia in small food processor. Blend to puree.  Season with salt and pepper. This makes a thick, paste-style sauce. If you do not have a small food processor this sauce will still taste good if you just stir in the other ingredients and place a bit of it on your chicken.

If you are an organized cook you can start the chicken while the onions are roasting.

Take each chicken breast in succession and put it in a large zip-style plastic bag. Don’t zip it. Just put it in there. Then pound the meat with a meal mallet until it’s 1/4 “ thick.  1/3” will do too.  If you do not have a meat mallet handy I have been known to use the bottom of a can of veggies as a substitute meat mallet. Pound each one in the bag and set them aside.

On a plate put your egg white. Toss the yoke, sorry.

On another plate put your crumbs. Lightly dust the crumbs with pumpkin pie spice and dried parsley.

Dip each piece of chicken (smooth side) into the egg white and then into the scattered crumbs. You are only lightly breading one side. You get the effect of breading without the heavy carbs.

Do each chicken piece. You can add more pumpkin pie spice and parsley as you need it.

When the chicken is coated you can spray a large sauté pan and put the chicken pieces in the pan breaded-side down. Sauté on medium high until the breading is golden brown. Then you have a decision to make. You can either flip the chicken in the pan and finish it on the stove or you can put the chicken in a heatproof pan and finish in the oven. Most times I finish in the oven because it stays moister but in this recipe it’s a toss up. If you put it in a 375 oven the chicken will take about 12 more minutes to finish cooking.  Just make sure whichever one you choose that your chicken has no pink in the middle when you serve it.

Serve the chicken with a couple of tablespoons of sauce on top and you have a German-style meal.

Enjoy!

Cheers,