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Chicken Schnitzel and Smashed Mustard Potatoes

August 19, 2014 By Steve Dunn Leave a Comment

Whole plate - Blog 3692

My friends at Cooking Light have done it again by taking what can be a rather ho-hum dish of chicken and mashed potatoes and ramping up the flavor in a big way while still keeping the dish waist-line friendly.

How do they do this, exactly?  Read-on and find out…..

Let's start with their use of sliced green onions, whole grain mustard and chicken stock in the smashed spuds, a far more flavorful and healthier take than the standard heavy cream and butter route.  For the chicken, the addition of a fresh herb and some garlic powder to the crumb coating bring lots of flavor sans guilt….a total win-win.  The recipe calls for fresh parsley, but I had some tarragon on-hand and used that instead, it was delicious.

Macro - Blog 3694

Try this family friendly meal soon, it's guaranteed to be a guilt-free hit with the whole gang!

Cheers – Steve

Chicken Schnitzel with Smashed Mustard Potatoes

by: from: Cooking Light Magazine | August 2014
notes: Serves 4
yield:
Cooking ModePrint Recipe

Ingredients

  • 1 pound small potatoes, halved
  • 1/3 cup low-sodium chicken stock
  • 1/4 cup sliced green onions
  • 1 tablespoon whole grain mustard
  • 1 teaspoon freshly ground black pepper, divided
  • 4 (6 ounce) skinless, boneless chicken breasts, pounded to 1/4" thickness
  • 1/4 teaspoon kosher salt
  • 1/4 cup all-purpose flour
  • 1/4 cup fat free milk
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • 2 tablespoons chopped flat-leaf parsley (I used fresh tarragon that I had on-hand - YUM!)
  • 1/2 teaspoon garlic powder
  • cooking spray
  • 4 teaspoons olive oil, divided

Instructions

  • Place potatoes in a large saucepan; cover with water and bring to a boil.  Cook 12 minutes or until tender; drain.  Return potatoes to pan; mash to desired consistency.  Stir in the stock, green onions, mustard, and 1/2 teaspoon pepper.  Keep warm.
  • Sprinkle chicken with remaining 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-egg mixture; dredge in panko mixture.  Lightly coat breaded chicken with cooking spray.
  • Heat a large non-stick skillet over medium-high heat.  Add 2 teaspoons olive oil and swirl to coat the pan.  Add 2 chicken breasts; cook 3 minutes on each side or until chicken is done.  Remove chicken from pan; keep warm.  Repeat with remaining chicken breasts.
  • Serve chicken with the mashed potatoes and a fresh green salad.
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Filed Under: Entrees

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