Rating: 3.5 stars
9 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 3
  • 5 star values: 2

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.

Maureen Clancy
Recipe by Cooking Light August 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

328 calories; calories from fat 22%; fat 8.1g; saturated fat 1.9g; mono fat 3.8g; poly fat 1.3g; protein 45.3g; carbohydrates 16.7g; fiber 0.7g; cholesterol 153mg; iron 2.6mg; sodium 636mg; calcium 85mg.
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