Easy Schnitzel

Easy Schnitzel Recipe
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)

Recipe from

Cooking Light

Nutritional Information

Calories 328
Caloriesfromfat 22 %
Fat 8.1 g
Satfat 1.9 g
Monofat 3.8 g
Polyfat 1.3 g
Protein 45.3 g
Carbohydrate 16.7 g
Fiber 0.7 g
Cholesterol 153 mg
Iron 2.6 mg
Sodium 636 mg
Calcium 85 mg

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.

Note:

Maureen Clancy,

August 2005
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