> 1 (1 lb) pkg chicken cutlets
> 1/4 cup flour
> 1 egg
> 1 tbsp Dijon mustard
> 1 cup panko bread crumbs
> 1/2 tsp garlic powder
> 1/4 cup dried cranberries
> 1 apple
> 2 cups spring mix
> 1 tbsp olive oil
> 1 tbsp balsamic vinegar
> baking spray
Preheat oven to 425 F and place a large rimmed baking tray in the center of the oven to get hot.
Place the chicken cutlets on a clean cutting board or surface. Cover with plastic wrap and pound out until cutlets reach ¼ inch thickness. Sprinkle with flour on both sides.
Mix together the egg with the mustard in a small bowl and the bread crumbs, and garlic powder in another shallow dish. Season the bread crumbs with salt (in moderation) and pepper.
Dip the cutlets into the egg mixture then into the bread crumbs, pressing firmly on each side. Remove the hot sheet pan from the oven and generously spray with cooking spray. Place the breaded cutlets onto the hot pan. Bake for 5-7 min, or until golden brown on the side touching the sheet pan. Flip and bake another 5-7 min. or until chicken is fully cooked (165F) and juices run clear.
While chicken is baking, thinly core and slice the apple. Toss in a bowl with the dried cranberries and spring mix. Drizzle with olive oil and balsamic vinegar and toss. Serve with schnitzel.
Recipe and image provided by Kraft Heinz.