Easy Schnitzel

Maureen Clancy, the author of this story, developed an easier and lighter version of Wiener schnitzel after her two college-aged sons discovered the dish on a trip abroad. Serve with a tossed salad of mixed greens, cherry tomatoes, sliced cucumber, and onion.

Yield: 4 servings (serving size: 1 chicken breast half)

Ingredients

• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 2  tablespoons  all-purpose flour
• 2  tablespoons  Dijon mustard
• 1  large egg, lightly beaten
• 1/2  cup  dry breadcrumbs
• 1 1/2  tablespoons  grated fresh Parmesan cheese
• 2  teaspoons  finely chopped fresh parsley
• 2  teaspoons  chopped fresh chives
• 1  garlic clove, minced
• 1  tablespoon  olive oil
• 4  lemon wedges (optional)

Preparation

Preheat oven to 350°.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.

Place flour in a shallow bowl. Combine mustard and egg in a shallow dish. Combine breadcrumbs, cheese, parsley, chives, and garlic in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumb mixture.

Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; sauté 2 1/2 minutes or until browned. Remove from heat. Turn chicken over; place pan in oven. Bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.

Nutritional Information

Calories:

328 (22% from fat)

Fat:

8.1g (sat 1.9g,mono 3.8g,poly 1.3g)

Protein:

45.3g

Carbohydrate:

16.7g

Fiber:

0.7g

Cholesterol:

153mg

Iron:

2.6mg

Sodium:

636mg

Calcium:

85mg