Chicken Schnitzel ~ Easy

By mlmason

Ingredients

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

Details

Servings 4

Preparation

Step 1

Preheat oven to 350°.
(A) 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. (B) Dredge 1 chicken breast half in flour, turning to coat, shake off excess flour. (C) Dip in egg mixture; (D) 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; saute 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