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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 328
  • Calories from fat: 22%
  • Fat: 8.1g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 45.3g
  • Carbohydrate: 16.7g
  • Fiber: 0.7g
  • Cholesterol: 153mg
  • Iron: 2.6mg
  • Sodium: 636mg
  • Calcium: 85mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
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