Easy Schnitzel

This is a really good chicken recipe. We are having it tonight for dinner. I make it often. It calls for fresh parsley and chives, but I use dry parsley and chives and it is still really good.

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

Preheat oven to 350 degrees
Place each chicken breast half between 2 sheets of heavy duty plastic wrap; pound to 1/2 inch thickness with 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. Dip in egg mixture; 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 heat. Add chicken. Saute 2 1/2 minutes or until browned. Remove from heat. Turn chicken over; place pan in oven. Bake at 350 degrees for 10 minutes or until chicken is done. Serve with lemon wedges if desired.