Crunchy Chicken Schnitzel

3/4 cup whole grain panko bread crumbs
1/2 cup finely shredded parmesan cheese
1/2 cup whole wheat flour seasoned with salt and pepper
1 egg plus water to thin
2 boneless, skinless chicken breasts, sliced into thin cutlets and pounded to even thickness
cooking spray
1/2 lemon for juice

Serve with buttermilk mashed potatoes and two servings of low starch veggies.

Mix bread crumbs and parmesan in a wide, shallow container. Fill another wide, shallow container with flour and a third with the egg beaten with water.
Dredge chicken in flour, shaking off the excess. Dip in the egg, letting excess drip off. Coat cutlets in the bread crumb mixture by pressing them hard down into the crumbs, flipping and pressing the other side into the crumbs.
Heat large skillet over medium heat. Spray bottom of pan with cooking spray. Gently saute cutlets (in batches if necessary) for 5 minutes on each side. Only flip them once. Remove to serving dish and squeeze lemon juice over cutlets.

Serving Size: 6 servings of chicken the size of a deck of cards

Number of Servings: 6

Recipe submitted by SparkPeople user CRISTYSOUP.