The only thing I can say about this recipe is YUM! My family devoured it! We have had traditional schnitzel in Germany made with real veal, but this chicken recipe is a very close second and is way cheaper!
Serves 8 ( 1 chicken cutlet with 1/2 c. potatoes = 8 points +)
Potatoes:
- 2 lbs. red potatoes, cut into quarters
- 2/3 c. fat-free chicken broth
- 2 T. Dijon mustard
- salt and pepper to taste
- 1/2 c. sliced green onions
Chicken:
- 8 ( 4 oz) boneless, skinless chicken breast halves, pounded to 1/4 inch thickness
- salt and pepper
- 6 T. flour
- 1/4 c. skim milk
- 1 egg
- 3/4 c. dried plain bread crumbs
- 1 tsp. garlic powder
- 1/4 c. chopped fresh flat-leaf parsley
- 2 T. olive oil, divided
- lemon wedges
Place potatoes in a large saucepan, cover with water and boil until tender. Drain and mash with broth, mustard, salt, and pepper. Stir in green onions.
For chicken, place egg and milk in a shallow dish and whisk until combined.
In another shallow dish, place flour.
In a third shallow dish, place bread crumbs and garlic powder.
Sprinkle chicken on both sides with salt and pepper. Dredge chicken in flour, then dip in egg mixture, then coat in bread crumb mixture.
Heat a large nonstick skillet coated with cooking spray. Add 1 T. oil and swirl to coat. Add four pieces of chicken. Cook for about 3 minutes per side or until golden and cooked through. Repeat with remaining 1 T. oil and remaining chicken. Let chicken stand 5 minutes before serving. Serve with lemon wedges.
adapted from "Cooking Light"
This yummy German recipe is quick to make and very satisfying! Traditional schnitzel is made with veal, but pork or chicken are also great substitutes and are easier on the budget!
Serves 8 ( 7 points +)
- 1/3 c. low-fat buttermilk
- 1 egg, lightly beaten
- 3/4 . dry breadcrumbs
- garlic powder, salt and pepper to taste
- 8 ( 4 oz) boneless center loin pork chops, pounded to 1/8 inch thickness
- 2 T. olive oil
- lemon wedges
Combine buttermilk and egg in a shallow dish. In another dish, combine breadcrumbs, garlic powder, salt and pepper.
Heat a large nonstick skillet coated with cooking spray. Add 1 T. olive oil. Working in batches, dip four pork chops in buttermilk mixture, then dredge in breadcrumb mixture. Place in skillet and cook 3 minutes on each side or until done. Repeat procedure with remaining 1 T. olive oil and remaining chops. Serve with lemon wedges.
While looking for a dessert recipe to go with a German-themed dinner I was making, I came across this from "Allrecipes.com". I have adapted it slightly. Kuchen is the German word for kitchen and often refers to this coffeecake-type treat. The recipe was easy to make and everyone loved it. I did serve it with a scoop of vanilla ice-cream. I am listing this recipe as 12 servings with each serving being 4 points. If you would like a larger serving size, 8 servings would be 6 points per piece. Be careful to not over bake this recipe.
Serves 12 ( 4 points +)
- 1/2 c. butter
- 1/4 c. sugar
- 1 egg
- 1 tsp. vanilla
- 1 c. flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 medium peaches, sliced
- 3 T. sugar
- 1/2 tsp. cinnamon
Preheat oven to 350 and spray an 8 inch round springform pan with nonstick spray.
Sift together flour, baking powder and salt. set aside.
In a large bowl, beat butter and 1/4 c. sugar until light and fluffy. Beat in the egg and vanilla. Beat in flour mixture. Spread dough by hand on the bottom and 1 inch up sides of pan.
Combine 3 T. sugar and cinnamon in a small bowl. Arrange peach slices in a spole pattern over the dough. Sprinkle with cinnamon sugar mixture.
Bake for 30-40 minutes or until golden brown.
