Saturday, February 19, 2011


No reason to mince words- this was WONDERFUL.

Jon likes it. I like it. It's a winner.

Serve with mashed potatoes and corn for a quick, and delicious comforting meal.

Here's to you and your culinary adventures, friends. Cheers!

Easy Schnitzel (Chicken)
Serves 4
328 calories

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

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.

*I completely omited the flour and the breading was still full and crunchy.
** I used 1/4 cup Egg Beaters instead.

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