Chicken Schnitzel

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup all-purpose flour
• 1 tablespoon Dijon mustard
• 1 large egg
• 1 cup panko (Japanese breadcrumbs)
• 2 tablespoons chopped fresh parsley
• 1 garlic clove, minced
• 2 tablespoons olive oil, divided
• Lemon wedges

1. Cut each chicken breast half in half horizontally through thickest portion of each breast half. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/8-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper.
2. . Place flour in a shallow baking dish. Combine mustard and egg in another shallow baking dish. Combine panko, parsley, and garlic in a third shallow baking dish. Dredge pounded chicken in flour; dip in mustard mixture, and dredge in panko mixture, pressing firmly to coat.
3. . Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 chicken pieces. Cook 3 minutes on each side or until done. Remove chicken, and keep warm. Repeat with remaining 1 tablespoon oil and chicken. Serve with lemon wedges.

skinless, salt, freshly ground black pepper, flour, mustard, egg, parsley, garlic, olive oil, lemon wedges

Taken from www.myrecipes.com/recipe/chicken-schnitzel (may not work)