Chicken Schnitzel And Smashed Mustard Potatoes
- 1 pound small red potatoes, halved
- 1/3 cup unsalted chicken stock (such as Swanson)
- 1/4 cup chopped green onions
- 1 tablespoon whole-grain mustard
- 1 teaspoon freshly ground black pepper, divided
- 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
- 1/4 teaspoon kosher salt
- 1/4 cup all-purpose flour
- 1/4 cup fat-free milk
- 1 large egg, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon garlic powder
- Cooking spray
- 4 teaspoons 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 stock, green onions, mustard, and 1/2 teaspoon pepper.
- Sprinkle chicken with remaining 1/2 teaspoon pepper and salt. Place flour in a shallow dish. Combine milk and egg in a shallow dish. Combine panko, parsley, and garlic powder in a shallow dish. Dredge chicken 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 teaspoons 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 teaspoons oil and remaining 2 chicken breast halves.
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red potatoes, chicken, green onions, wholegrain mustard, freshly ground black pepper, skinless, kosher salt, allpurpose, milk, egg, flatleaf, garlic, cooking spray, olive oil
Taken from www.myrecipes.com/recipe/chicken-schnitzel-mustard-potatoes (may not work)