Easy Schnitzel
- 4 Skinless Boneless Chicken Breast
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 Tbs all-purpose flour
- 2 Tbs Dijon mustard
- 1 large egg (lightly beaten)
- 1/2 cup dry breadcrumbs
- 1 1/2 Tbs grated fresh Parmesan cheese
- 2 tsp finely chopped fresh parsley
- 2 tsp 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.
