Maureen's Chicken Schnitzel-Lite

Total Time
Prep 12 mins
Cook 13 mins

Easier and a lighter version of traditional Schnitzel. Credited to Maureen Clancy in Cooking Light magazine.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Place chicken breasts between 2 sheets of heavy plastic wrap and pound to 1/2" thickness.
  3. Salt and pepper to taste.
  4. Place flour in shallow dish.
  5. Combine egg and mustard in another shallow dish.
  6. Combine breadcrumbs, cheese, parsley, chives and garlic in another shallow dish and mix to blend.
  7. Dredge each chicken breast in flour; then in egg mixture; then in breadcrumb mixture to coat evenly.
  8. Heat olive oil in heavy ovenproof skillet over MED-HI heat.
  9. Saute chicken on one side until browned about 2 1/2 minutes.
  10. Remove from heat; and turn chicken to place unbrowned side down in skillet.
  11. Place in oven and bake for 10 minutes or until chicken is done and browned on underside.
  12. Serve with lemon wedges.
Most Helpful

Spot-on! DH says it is the best mustard chicken dish he'd ever eaten--and this feeling is shared by myself and DS. Just great. Used Grey Poupon country dijon, and left out the chives and parsley 'cos i didn't have any in the house. Wow. I wish so bad there were leftovers, as I am still wanting just one more bite! Thank you, Caroline Cooks!

Jug O'Mud June 06, 2010

Great chicken! This was quick, and produced very moist, tender chicken with a lot of flavor. Thanks for a really nice weeknight dinner!

IngridH January 12, 2010

We really enjoyed this chicken! It was messy, but overall, easy and quick to make. I subbed Kraft parm cheese (sorry!) and dried herbs and it was still great. Served with garlic mashed potatoes, salad and peas, it made for a great supper! Thanks so much for posting! I will definitely make again!

StacyMD187373 April 17, 2009