Nutritional Information Calories: 328 Fat: 8.1g Protein: 45.3g Carbohydrates: 16.7g Cholesterol: 153mg Sodium: 636mg Iron: 2.6mg Servings Serve 4, serving size is 1 chicken breast halve. Time To Cook Total time: 40 minutes. Chicken Breast Schnitzel Serve with a simple tossed salad. Ingredients 4 six ounce boneless & skinless chicken breast halves 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons all-purpose flour 2 tablespoons Dijon mustard 1 large egg, lightly beaten 1/2 cup dry, unseasoned breadcrumbs 1 1/2 tablespoons freshly grated Parmesan cheese 2 teaspoons finely chopped fresh parsley 2 teaspoons chopped fresh chives 1 garlic clove, minced 1 tablespoon olive oil 4 lemon wedges Directions 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. 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. 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.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.