Chicken Schnitzel and Smashed Mustard Potatoes

This was in the newest CL, so I didn't think to check the reviews. Had I, I would have known it got 5 stars therefore we would not like it.  On their site, I gave it 2 because we liked the potatoes.

Overally, the chicken tasted like a plain "fried" piece of chicken.  We both thought with a roll, cheese, lettuce, tomato and mayo it would be good. D said, on a blue cheese Buffalo burger as well (I'll take his word for it.)  We both thought it was similar to Yolanda's Famous Chicken, except Yolanda's Chicken is actually good.

Overall, we would have the potatoes again, but definitely not the chicken.

Chicken Schnitzel and Smashed Mustard Potatoes

Photo by ALB

Yield: Serves 4 (serving size: 1 chicken breast half and 1/2 cup potatoes)

Ingredients
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

Preparation
1. 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.

2. 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.

3. 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.

Nutritional Information
Calories: 433; Fat: 11g; Saturated fat: 2g; Monounsaturated fat: 5.1g; Polyunsaturated fat: 1.5g; Protein: 44g; Carbohydrate: 37g; Fiber: 3g; Cholesterol: 156mg; Iron: 2mg; Sodium: 508mg; Calcium: 58mg

Cooking Light AUGUST 2014