Easy Chicken Schnitzel

Great recipe from Cooking Light, August 2005 The mustard egg dip helps keep the chicken moist. I use the thin sliced chicken and longer time grilling in the pan so I don't have to cook in the oven.

• Ready In: 23 mins
• Serves: 4

Ingredients

• 4 (6 ounce)  boneless skinless chicken breast halves
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 2  tablespoons all-purpose flour
• 2  tablespoons Dijon mustard
• 1  large egg, lightly beaten
• 1⁄2 cup  dry breadcrumbs
• 1 1⁄2 tablespoons  grated fresh parmesan cheese
• 2  teaspoons  chopped fresh chives
• 1  garlic clove, minced
• 1  tablespoon olive oil
• 4  lemon wedges (optional)

Directions

1. Preheat oven to 350°.
2. 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.
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 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.