Trouble With Toast

Schnitzel with Noodles | January 2, 2009

I have to hand it to Julie Andrews.  As Maria in The Sound of Music, she really gets me excited about her favorite things.  And while I’m admittedly indifferent about girls in white dresses with blue satin sashes, I can definitely get behind bright copper kettles, crisp apple strudel, and schnitzel with noodles.

As I was watching the timeless classic the other night, I remembered that I once had a recipe for a tasty chicken schnitzel (since I am not a fan of veal, the traditional ingredient).  It also occurred to me that a good stovetop mac ‘n cheese would go perfectly with the schnitzel, as there are a lot of common flavors.  Add some peas, and voila, you have a meal fit for Captain Von Trapp himself (Christopher Plummer, might I add, seems to get better looking every time I watch the movie).

Both of these recipes came from old issues of Cooking Light (with a few of my own tweaks), so they are significantly healthier than their old-fashioned alternatives.  Plus, they really are delicious!  And don’t let the somewhat lengthy ingredient lists deter you–these dishes are easy to prepare and require relatively little prep work.  I was able to cook both items at once and have dinner on the table in about 30 minutes.

So, when the dog bites, when the bee stings, when you’re feeling sad–just simply remember these recipes, and then you won’t feel so bad.  Sorry, coudn’t resist.

Easy Schnitzel

  • 4 6-oz chicken breast halves
    ¼ teaspoon salt
    ¼ teaspoon pepper
    2 tablespoons flour
    2 tablespoons Dijon mustard
    1 large egg, lightly beaten
    ½ cup dry breadcrumbs
    1 ½ tablespoons grated fresh parmesan cheese
    2 teaspoons dried parsley
    1 garlic clove, minced
    1 tablespoon olive oil

Preheat oven to 350 degrees.

Place each chicken breast half between two sheets of heavy duty plastic wrap; pound to ½ inch thickness using 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, and garlic in a shallow dish.  Dredge one chicken breast half in flour, turning to coat; shake off excess flour.  Dip in egg mixture; dredge in breadcrumb mixture.  Repeat.

Heat oil in large ovenproof nonstick skillet over medium-high heat.  Add chicken; sauté 2 ½ minutes or until browned.  Remove from heat.  Turn chicken over; place pan in oven.  Bake at 350 for 10-15 minutes or until chicken is done.

Creamy stovetop macaroni and cheese

  • 4 cups uncooked medium macaroni (I used cavatappi)
    3 tablespoons all-purpose flour
    1 teaspoon salt
    ¼ teaspoon black pepper
    2 ¼ cups fat free milk
    ¼ cup reduced fat cream cheese, softened
    2 teaspoons Dijon mustard
    2 teaspoons Worcestershire sauce
    ½ teaspoon minced garlic
    1 ¼ cups shredded reduced fat cheddar cheese

Cook pasta according to package directions, omitting salt and fat.  Drain and set aside.

While pasta cooks, place flour, salt, and pepper in a large saucepan.  Add milk, stirring with a whisk until well blended.  Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly.  Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.  Stir in mustard, Worcestershire, and garlic; simmer 1 minute.  Remove from heat.  Add cheddar cheese, stirring until cheese melts.  Combine pasta and cheese sauce in a large bowl; toss well.  Serve immediately.




  1. Is there anything mustard cannot do? Yum.

    Comment by Lemmonex — January 2, 2009 @ 1:54 pm

  2. Like I said, the king of condiments. Worcestershire sauce is also royalty, as far as I’m concerned.

    Comment by bettyjoan — January 2, 2009 @ 3:11 pm

  3. God, this made my tummy do a dance. Think I’ll take lunch a little early today…

    Comment by freckledk — January 2, 2009 @ 4:58 pm

  4. I have had this schnitzel, and I must say that it was good, but would have been better with less mustard.

    I don’t get why you’d make stovetop mac n cheese. Is it so hard to turn on the oven and brown the top of it? It just looks gross, and the browned crusty bits are the best thing about homemade mac n cheese.

    Comment by Barzelay — January 3, 2009 @ 10:59 am

  5. I played around with the amounts in the breading this time, so the mustard wasn’t nearly as overpowering. And I may be the only person on the planet who DOESN’T like the crusty part of homemade mac ‘n cheese–so that’s why I don’t put it in the broiler to brown!

    Comment by bettyjoan — January 3, 2009 @ 6:01 pm

  6. I’m with Barzelay on the Mac & Cheese, but otherwise it looks like a meal fit for the Captain or any other royalty!

    Comment by barbara — January 4, 2009 @ 1:23 am

  7. Reasonable minds can differ on their macaroni preferences. 😉 Maybe next time I’ll try to brown this version, just for kicks.

    Comment by bettyjoan — January 5, 2009 @ 1:05 pm

  8. Schnitzel with macaroni and cheese? What planet did you come from? Buy yourself a spaetzle maker, woman, and make some spaetzle to go with that good schnitzel! I made my first spaetzle today, and it’s FANTASTIC! If a dummy like me can make and enjoy spaetzle, anybody can.

    Comment by Linda Pesson — March 18, 2009 @ 9:43 pm

  9. Linda, I do love spaetzle. But this mac and cheese has such a great mustardy kick that it goes GREAT with the schnitzel. I do agree that I should make spaetzle sometime soon, though.

    Comment by bettyjoan — March 23, 2009 @ 3:03 pm

  10. Best with spaetzle. But you can cut it by hand. No special tools needed.
    My German greatgrandmother and my grandmother
    always made spaetzle to go with holiday meals.
    Pat it out about 1/8 inch thick and cut with a butter knife.

    Comment by Roy ( — September 14, 2011 @ 6:37 pm

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