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Name: Easy Schnitzel
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: German/American
Ingredients: 4 Chicken Breasts Boneless, Skinless; 1/4 teaspoon Salt; 1/4 teaspoon pepper; 2 tablespoons Flour; 2 tablespoons Dijon mustard; 1 large egg lightly beaten; 1/2 cup dried breadcrumbs; 1 1/2 tablespoons Parmesan grated fresh; 2 teaspoons Parsley (fresh or dried); 2 teaspoons chives chopped (or red onion finely diced); 1 clove garlic minced; 1 tablespoon Olive oil; 4 Lemon wedges

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INGREDIENTS

4 Chicken Breasts ; Boneless, Skinless
1/4 teaspoon Salt
1/4 teaspoon pepper
2 tablespoons Flour
2 tablespoons Dijon mustard
1 large egg ; lightly beaten
1/2 cup dried breadcrumbs
1 1/2 tablespoons Parmesan grated ; fresh
2 teaspoons Parsley ; (fresh or dried)
2 teaspoons chives ; chopped (or red onion finely diced)
1 clove garlic ; minced
1 tablespoon Olive oil
4 Lemon wedges

Servings

INSTRUCTIONS

Preheat oven to 350 degrees.

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

Place four in a shallow dish or pie pan. Combine mustard and egg in another shallow pan. Combine breadcrumbs, Parmesan cheese, parsley, chive and garlic in a third shallow pan. Dredge chicken first in flour, to coat both sides, then in the egg mixture and finally in the bread crumb mixture.

Heat oil in an oven safe fry pan over medium heat. Add chicken and saute 2 minutes per side or until golden brown. Remove from heat and turn chicken over. Place pan in oven for another 10 to 15 minutes until chicken is done.

Serve with lemon wedge if desired.

NOTES

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Easy Schnitzel

4  Chicken Breasts Boneless, Skinless
1/4 teaspoon Salt 
1/4 teaspoon pepper 
2 tablespoons Flour 
2 tablespoons Dijon mustard 
1 large egg lightly beaten
1/2 cup dried breadcrumbs 
 1 1/2 tablespoons Parmesan grated fresh
2 teaspoons Parsley (fresh or dried)
2 teaspoons chives chopped (or red onion finely diced)
1 clove garlic minced
1  tablespoon Olive oil 
4  Lemon wedges

Preheat oven to 350 degrees.

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

Place four in a shallow dish or pie pan.  Combine mustard and egg in another shallow pan.  Combine breadcrumbs, Parmesan cheese, parsley, chive and garlic  in a third shallow pan.  Dredge chicken first in flour, to coat both sides, then in the egg mixture and finally in the bread crumb mixture.

Heat oil in an oven safe fry pan over medium heat.  Add chicken and saute 2 minutes per side or until golden brown.  Remove from heat and turn chicken over.  Place pan in oven for another 10 to 15 minutes until chicken is done.

Serve with lemon wedge if desired.

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Nutrition

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Serving Size: 1 Serving (177g)
Recipe Makes: 4 Servings

Calories: 302
Calories from Fat: 54 (18%)

Amt Per Serving		% DV

	Total Fat 6g	8 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 1.3g
Cholesterol 123.4mg		38 %
Sodium 420.8mg		15 %
Potassium 399.4mg		11 %
Total Carbohydrate 26g		8 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 24.4g
Protein 33.9g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 302

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