in Recipes

Low-carb chicken schnitzel with mushroom cream sauce and zucchini noodles

updated

Spread the love

Ingredients for 2 servings:

  • 2 schnitzels (poultry schnitzels)
  • 250 g mushrooms
  • 1 onion(s)
  • 200 ml cream, 7% fat
  • 2 zucchinis
  • salt and pepper
  • Paprika powder, sweet
  • oil
  • Broth, granulated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Season the chicken schnitzels with salt, pepper, and paprika. Heat a little oil in a pan and fry the schnitzels on both sides. In the meantime, clean and slice the mushrooms. Dice the onion. Remove the schnitzels from the pan and keep warm. Add the mushrooms and onion to the pan and fry. Deglaze with the cream and season with salt, pepper, and stock to taste. Add the schnitzels to the mushroom sauce and heat briefly. Wash the zucchini and cut into strips using a vegetable peeler. Cook in salted water for about 3 minutes. Serve the zucchini noodles with the creamed mushroom schnitzels.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Onion fish

Coconut milk rice with mango sauce