Chicken Schnitzel with Smashed Mustard Potatoes

By tulawdog

Ingredients

• 1 pound small potatoes, halved
• 1/3 cup low-sodium chicken stock
• 1/4 cup sliced green onions
• 1 tablespoon whole grain mustard
• 1 teaspoon freshly ground black pepper, divided
• 4 (6 ounce) skinless, boneless chicken breasts, pounded to 1/4" thickness
• 1/4 teaspoon kosher salt
• 1/4 cup all-purpose flour
• 1/4 cup fat free milk
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 2 tablespoons chopped flat-leaf parsley (I used fresh tarragon that I had on-hand - YUM!)
• 1/2 teaspoon garlic powder
• cooking spray
• 4 teaspoons olive oil, divided

Preparation

Step 1

Place potatoes in a large saucepan; cover with water and bring to a boil. Cook 12 minutes or until tender; drain. Return potatoes to pan; mash to desired consistency. Stir in the stock, green onions, mustard, and 1/2 teaspoon pepper. Keep warm.
Sprinkle chicken with remaining pepper and salt. Place flour in a shallow dish. Combine milk and egg in a shallow dish. Combine panko, parsley and garlic powder in a shallow dish. Dredge chicken in flour. Dip in milk-egg mixture; dredge in panko mixture. Lightly coat breaded chicken with cooking spray.
Heat a large non-stick skillet over medium-high heat. Add 2 teaspoons olive oil and swirl to coat the pan. Add 2 chicken breasts; cook 3 minutes on each side or until chicken is done. Remove chicken from pan; keep warm. Repeat with remaining chicken breasts.
Serve chicken with the mashed potatoes and a fresh green salad.