Chicken Schnitzels!

With Wienerschnitzels very popular here... it is tempting at times. To make a non-pork version that John will eat, I make chicken schnitzels, and also not quite deep-fried :) A nice "breading" of some flour seasoned with tons of garlic powder, onion powder, paprika, some herbs, pepper, and a very faint grating of parmesan gets it to crisp together really nicely on the outside. I pound out chicken breasts between sheets of saran wrap, and then press the coating directly onto the meat, and let the rest dust off. Then they cook in just a couple minutes per sized in a drizzle of olive oil in a skillet.
Granted, nothing totally replaces crisp-greasiness of a piece of deep-fried meat, but, I think this is quite a tasty healthier remake of the dish :)
This time over pasta, but also I like it a lot with mushroom strogranoff, too.