Crispy Dijon Chicken Schnitzel
This Crispy Dijon Chicken Schnitzel is a delightful twist on a classic dish, perfect for a weeknight dinner or a weekend feast. Featuring tender, thin-sliced boneless chicken breasts, this recipe delivers a mouthwatering crunch thanks to a delicious coating of seasoned breadcrumbs infused with fresh Parmesan and chives. The unique addition of a mustard-egg dip not only helps to lock in moisture but also imparts a subtle tang that elevates the flavor of each bite. Quick to prepare and requiring no oven time, this dish is sautéed to golden perfection on the stovetop for a satisfying and easy meal. Serve it alongside fresh lemon wedges for a bright, citrusy finish that brings everything together.
4
Servings
155
Calories
12
Ingredients
Ingredients
boneless skinless chicken breast halves
4 (6 ounces each) (Pounded to 1/2-inch thickness)
salt
1/4 teaspoon (To taste)
black pepper
1/4 teaspoon (Freshly ground)
all-purpose flour
2 tablespoons (For dredging)
Dijon mustard
2 tablespoons (Mixed with egg)
large egg
1 (Beaten lightly)
dry breadcrumbs
1/2 cup (For coating)
fresh Parmesan cheese
1 1/2 tablespoons (Grated)
chopped fresh chives
2 teaspoons (Freshly chopped)
garlic clove
1 (Minced)
olive oil
1 tablespoon (For cooking)
lemon wedges
4 (For serving (optional))
Instructions
1
Preheat your stovetop skillet over medium-high heat.
2
Using a meat mallet or rolling pin, place each chicken breast half between two sheets of heavy-duty plastic wrap and pound to a thickness of 1/2 inch. Season both sides with salt and pepper.
3
Set up a dredging station: In a shallow bowl, add flour. In another shallow dish, mix the Dijon mustard with the beaten egg. In a third shallow dish, combine breadcrumbs, grated Parmesan, chopped chives, and minced garlic.
4
Dredge each chicken breast half in flour, ensuring it's evenly coated, then shake off any excess. Dip it into the mustard-egg mixture, allowing any excess to drip off. Finally, coat each piece with the breadcrumb mixture, pressing gently to adhere.
5
In a large nonstick skillet, heat the olive oil over medium-high heat. Once hot, add the coated chicken breasts and sauté for about 2 1/2 minutes on one side until golden brown.
6
Carefully flip the chicken and continue to cook for an additional 2 1/2 minutes on the other side. If your skillet is ovenproof, you can transfer it directly to a preheated 350°F oven; otherwise, transfer the chicken to another baking dish and bake for 10 minutes, or until cooked through and internal temperature reaches 165°F.
7
Serve hot with lemon wedges for an optional zesty finish.
Nutrition Information
6g
Fat
11g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Dijon Chicken Schnitzel?
It is a delightful twist on a classic schnitzel dish featuring thin-sliced chicken breasts coated in seasoned breadcrumbs, Parmesan, chives, and a unique mustard-egg dip.
How many calories are in one serving of this chicken schnitzel?
Each serving contains approximately 155 calories.
What is the protein content per serving?
There are 15 grams of protein in each serving of this recipe.
What type of chicken should I use?
The recipe calls for 4 boneless skinless chicken breast halves, weighing about 6 ounces each.
How thick should the chicken be pounded?
You should pound each chicken breast to a thickness of 1/2 inch for even cooking.
What are the ingredients for the breadcrumb coating?
The coating consists of dry breadcrumbs, grated fresh Parmesan cheese, chopped fresh chives, and minced garlic.
What makes the mustard-egg dip special?
The dip combines Dijon mustard with a beaten egg, which locks in moisture and adds a subtle tang to the chicken.
How do I prepare the dredging station?
Set up three bowls: one for flour, one for the Dijon mustard and egg mixture, and one for the seasoned breadcrumb mixture.
How long does it take to sauté the chicken?
Sauté the chicken for about 2 1/2 minutes on each side until golden brown.
Do I need to finish the chicken in the oven?
Yes, after sautéing, bake the chicken at 350°F for 10 minutes or until it reaches an internal temperature of 165°F.
What is the recommended internal temperature for the chicken?
The chicken is cooked through when the internal temperature reaches 165°F.
Can I use an ovenproof skillet for this recipe?
Yes, if your skillet is ovenproof, you can transfer it directly to the oven; otherwise, move the chicken to a baking dish.
What is the best way to serve this schnitzel?
It is best served hot with fresh lemon wedges for a bright, citrusy finish.
How much fat is in this recipe?
Each serving contains 6 grams of fat.
What are the carbohydrate counts for this dish?
There are 11 grams of carbohydrates per serving.
What type of oil is recommended for frying?
The recipe suggests using 1 tablespoon of olive oil.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What tools do I need to pound the chicken?
You can use a meat mallet or a rolling pin, placing the chicken between sheets of heavy-duty plastic wrap.
Does the recipe include garlic?
Yes, one minced garlic clove is mixed into the breadcrumb coating.
Can I use dried chives instead of fresh?
While fresh chives are recommended for the best flavor, you can use dried chives if necessary, though the flavor may be less intense.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is tagged as a quick meal and easy recipe that is perfect for weeknights.
What is the purpose of the flour in the dredging station?
The flour helps the egg and mustard mixture adhere better to the surface of the chicken.
Is there any sugar in this recipe?
The nutritional information indicates there is no sugar in this dish.
Can I use a different type of mustard?
While Dijon is recommended for its specific tang, you could experiment with other mustards, though it will change the flavor profile.
What type of cheese is used in the coating?
Freshly grated Parmesan cheese is used in the breadcrumb mixture.
How much salt and pepper should I use?
The recipe calls for 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
Is this recipe considered healthy?
Yes, with only 155 calories and 6g of fat per serving, it is tagged as a healthy meal option.
Should I shake off excess flour during dredging?
Yes, after dredging in flour, shake off any excess to ensure the coating isn't too thick or gummy.
Is the chicken skinless?
Yes, the recipe specifies using boneless skinless chicken breast halves.
What kind of breadcrumbs should I use?
The recipe calls for 1/2 cup of dry breadcrumbs for the coating.