April 2, 2011


One of my all-time favorite dishes to make, and of course indulge in, will always be schnitzel, or better known as fried breaded chicken. And who can complain about a healthy spin on some homemade friend chicken?! My boyfriend, Chris, certainly doesn't. It's a frequent request when I'm making dinner for the night.

I grew up savoring over my mother's version of this recipe and was more than thrilled to see a version in my Cooking Light: Way to Cook book.

What you'll need:
  • 4 skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Dijon mustard (optional)
  • 1 large egg, lightly beaten
  • 1/2 cup dry breadcrumbs 
  • 1 1/2 tablespoons grated fresh Parmesan cheese
  • 2 teaspoons finely chopped fresh parsley 
  • 2 teaspoons chopped fresh chives
  • 1 tablespoon olive oil 

How you'll make it:

1) Preheat oven to 350
2) Wash chicken and pat dry. Sprinkle each 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. 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.
4) Heat a large skillet over medium-high heat. Add oil, swirling to coat. Add chicken; saute 2 1/2 minutes or until browned. Remove from heat. Place chicken on a baking sheet and place in oven. Bake at 350 degrees for 10 minutes or until chicken is done.

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