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Chicken Schnitzel and Smashed Mustard Potatoes

In Chicken, Herbs, Main Course, Parsley, Potatoes, Recipe, Stock, Things with Wings
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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.


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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

from: Cooking Light Magazine | August 2014

(Print Friendly Version)



  • 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



  1. 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.
  2. 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.
  3. 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.
  4. Serve chicken with the mashed potatoes and a fresh green salad.

Serves 4


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"Oui, Chef" exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. Read more...
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