Chicken Schnitzel and Smashed Mustard
Potatoes
Serves 4. This wonderful
meal from the August 2014 issue of Cooking
Light magazine comes in at 433 calories per serving as long as you use fat
free milk for the chicken coating.
Mustard gives a great flavor to the potatoes – no cream or butter
needed.
1 lb. small
red potatoes, halved
⅓ c.
chicken broth
¼ c.
chopped green onions
1 Tbs.
whole-grain mustard
1 tsp.
fresh ground black pepper, divided
4 (6-oz.)
skinless, boneless chicken breast halves,
pounded to ¼” thickness
¼ tsp.
kosher salt
¼ c. flour
¼ c. milk
1 large egg,
lightly beaten
1 c. panko
(Japanese breadcrumbs)
2 Tbs.
chopped fresh parsley
½ tsp.
garlic powder
cooking
spray
4 tsp.
olive oil, divided
Place potatoes in a large saucepan, cover with water. Bring to a boil. Cook 12 minutes or until tender; drain. Return potatoes to pan; mash to desired
consistency. Stir in broth, green
onions, mustard, ½ tsp. pepper, and salt to taste.
While potatoes cook, sprinkle chicken with salt and
remaining ½ tsp. pepper. Place flour in
shallow dish. Combine milk and egg in
another shallow dish. In a third shallow
dish combine panko, parsley, and garlic powder.
Dredge chicken pieces in flour.
Dip in milk mixture; dredge in panko mixture, shaking off excess. Lightly coat breaded chicken with cooking
spray.
Heat a large nonstick skillet over medium-high heat. Add 2 tsp. oil to pan; swirl to coat. Add 2 chicken breast halves to pan; cook 3
minutes on each side or until chicken is done.
Remove chicken from pan; keep warm.
Repeat procedure with remaining 2 tsp. oil and remaining 2 chicken
breast halves.
Serve chicken with the potatoes.
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