Easy Schnitzel with Broccoli & Stuffed Potatoes

Before I came across this recipe, I had never heard of Schnitzel. To be quite honest, I am still not quite sure what it is, but I think it's part of Austrian cuisine, because I just googled it. But anyway, I came across this recipe in Cooking Light a while back and it's a delicious, easy meal of baked chicken. It sounds much fancier than it actually is! I served it with steamed broccoli and stuffed potatoes.

From Cooking Light Magazine

SCHNITZEL:

I N G R E D I E N T S :

4 (6-oz) skinless, boneless chicken breast halves
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp. all-purpose flour
2 Tbsp. Dijon mustard
1 large egg, lightly beaten
1/2 cup dry bread crumbs
1 1/2 Tbsp. grated fresh Parmesan cheese
2 tsp. finely chopped parsley (or 1 tsp. dried)
2 tsp. chopped fresh chives (or 2 tsp. dried)
1 garlic clove, minced
1 Tbsp. olive oil
4 lemon wedges (optional)

D I R E C T I O N S :

Preheat oven to 350 degrees.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap (I used wax paper); pound to 1/2" 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, then dip in egg mixture, and then 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 heart. Add chicken, saute 2 1/2 minutes of until browned. Remove from heat. Turn chicken over and place pan in oven (I actually browned it on both sides and then placed it in the oven).

Bake at 350 degrees for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.

Yield: 4 servings.
(calories 328; fat 8.1 gram)


STUFFED POTATOES
From A Matter of Taste cookbook

I N G R E D I E N T S :

6 large baking potatoes*
1/4-1/2 cup butter
1/3 cup sour cream
1-2Tbsp. chives (optional-I left this out)
6 slices fried, crumbled bacon (optional-I left this out)
2/3-1 cup half and half
1 1/2 cups grated cheddar cheese
Salt and pepper to taste

D I R E C T I O N S :

Bake potatoes at 400 degrees for one hour.
Cut in half and scoop out potatoes, reserving shells.
Mix potato with butter, sour cream, chives, bacon, half and half, and 1/3 cup cheese.
Season with salt and pepper.
Fill shells and generously sprinkle tops with remaining cheese.
Bake at 350 degrees for 15-20 minutes.

*I made this quantity, and chose to freeze 4 of them for later. I baked and stuffed them, but then only cooked the ones I wanted that night for the remaining 15-20 minutes. I just put the rest of them in a disposable pan, wrapped it in foil, and put it in our deep freeze. This is a great thing to do for an easy, pre-made side for another night. Just put them in the oven and bake (tent with foil) until warm.