Parmesan Chicken Schnitzel with Warm Potato Green Bean Salad and Creamy Mustard Sauce

Although I liked this, this recipe was time consuming and involved dirtying a lot of dishes (and for those who know me, dirty dishes are not my forte) so I would have preferred making this on the weekend.

Chicken:
1 pound boneless, skinless chicken breast in 4-4oz pieces
1 c low fat buttermilk
1 large egg white
3-4 slices fresh whole wheat bread, cubed (about 2 1/2 c)
1/4 c Parmesan cheese
salt
black pepper
EVOO

Warm Potato and green bean salad:
1/2 lb fingerling potatoes or baby red potatoes
1/2 lb fresh green beans, trimmed and halved
1 tbsp apple cider vinegar
1 tbsp EVOO
2 tsp spicey brown mustard
1/4 tsp mustard seed

Creamy mustard sauce:
EVOO
1 tbsp minced onion
2 garlic cloves, minced
1/3 c evaporated skim milk
1/3 c light sour cream
1/4 c spicey brown mustard
1 tsp mustard seed
1 tsp Worcestershire sauce
1/8 tsp cayenne pepper
2 tbsp fresh parsley, chopped
black pepper

Chicken breasts should be about 1/4" thick to cook properly.  Cut breasts horizontally if thick and place between saran wrap.  Use flat side of a meat pounder and pound to desired thickness.  In a small bowl, whisk together buttermilk and egg white.  Pour into an appropriate size baking dish and place chicken in dish, turning over to coat.  Cover and place in refrigerator for 1 hr.

Preheat oven to 275 F.  Process the bread in a food processor until ground into crumbs.  Arrange the crumbs in a thin layer on a rimmed baking sheet lined with foil.  Toast in oven until completely dry and hard about 15 minutes.  Lower oven to 200 F.

Cut any of the larger potatoe in half, leave smaller ones whole.  Put potatoes in a medium saucepan and add enough water and cover by 1 inch.  Bring to a boil and simmer, uncovered, until fork tender about 20 minutes.  Add green beans to pan and cook additional 2 minutes till beans are crisp tender.  Meanwhile in a metal bowl whisk together vinegar, oil, mustard, amd mustard seed.  Drain potatoes and beans and add to bowl.  Toss to combine.  Cover with foil and place in oven to keep warm.

Mix bread crumbs wth grated Parmesan in a shallow dish.  In a large nonstick skillet coated with small amount of EVOO, heat over medium heat.  Remove chicken one piece at a time from buttermilk, season with salt and pepper and press each side into bread crumb cheese mix.  Place as much chicken in heated skillet.  Cook until the under side is golden brown and crisp about 4 minutes.  Turn and cook until the other side is golden brown and crisp and chicken is cooked, about 4 minutes.  Transfer to a platter and keep warm in the oven while finishing other pieces of chicken.

Place just enough EVOO to lightly coat bottom of small sauce pan and heat over medium heat.  Add onion and garlic and cook till fragant but not browned, stir often about 2-3 minutes.  Whisk in evaporated milk and bring to simmer.  Whisk in sour cream, mustard, mustard seed, and Worcestershire sauce.  Remove from pan and stir in black pepper, cayenne pepper and parsley.

To serve, place a mound of warm potato green bean salad and chicken on plate.  Serve with sauce.

Big meal for 2 but with another side could probably work for 4.