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Chicken Schnitzel with Natur Sauce Recipe

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This recipe for Chicken Schnitzel with Natur Sauce, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Saturday, November 17, 2007


6 oz. melted butter
5 pounds mushrooms
1 diced green pepper
6 cups sherry wine
1 cup diced red pepper
1 cup chicken base
1 gallon milk
1 gallon half and half
2 teaspoons white pepper
1 teaspoon nutmeg
2 bay leafs
1 teaspoon granulated garlic
2 tablespoons worcestershire sauce
1 teaspoon Tabasco sauce
3 cups butter
4 cups flour

Heat milk and half and half to warm and set aside. Melt 6 oz.
of butter in large sauce pan, stir in mushrooms and peppers
saute for 5 minutes. Add sherry wine, chicken base, pepper,
nutmeg, bay leafs, granulated garlic, Worcestershire sauce
and Tabasco sauce, simmer for 5 minutes. In small pan
a wire whisk make a roux using flour and melted butter to
make a paste effect, cook for 5 minutes on low heat. Using a
wire whisk add roux to simmering mushrooms and peppers,
then add warm milk and half and half to mixture, mixing while
you add, on medium heat, simmer and stir until thickened to
desired consistency. Adjust seasoning and thickness if
needed. Make about 2 1/2 gallons!
Method for chicken:
Pound boneless chicken breast with a meat mallet until very
thin. Season with salt and white pepper, then dredge in flour
and dip in egg wash (2 eggs, 1/2 tablespoon chicken base,
and 1/2 cup milk). Then coat with fresh bread crumbs and
saute in butter browning both sides, top chicken breast with
sauce and fresh parsley.
Source: Executive Chef, Karl Raatch's

For a smaller batch:
2 tbsp.. melted butter,
1/2 pound mushrooms,
3 tbsp.. diced green pepper,
3/4 cup sherry,
3 tbsp.. diced red pepper,
2 tbsp.. chicken base,
2 cups milk,
2 cups half and half,
pinch of white pepper,
pinch of nutmeg,
1 bayleaf,
pinch of granulated garlic,
1 1/2 tsp. Worcestershire sauce,
dash of Tabasco,
6 tablespoons butter,
1/2 cup flour.




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