• 4 chicken breast fillets
• 2 eggs, lightly beaten
• 2-3/4 Tbs. milk
• 1/3 cup plus 3 Tbs. plain flour, approximately
• 2/3 cup plus 2 Tbs. packaged breadcrumbs, approximately
• 1/3 cup olive oil
• 1 Tbs. plus 1 tsp. cornflour
• 1 cup water
• 1/4 cup lemon juice
• 1 small chicken stock cube, crumbled
• 1 Tbs. plus 1 tsp. honey
• 1 Tbs. plus 1 tsp. brown sugar
• 1 Tbs. plus 1 tsp. fresh chives, chopped

Place chicken fillets between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten. Combine eggs and milk in a bowl. Lightly dust fillets in flour. Dip into egg mixture, then in breadcrumbs to coat. Heat oil in a heavy nonstick pan over medium-high heat. Cook schnitzels about 3 minutes each side, or until well browned. Transfer to paper towel to drain. Keep warm. Combine cornflour and water in a saucepan over medium high heat. Stir in next 4 ingredients. Cook over heat until sauce boils and thickens. Stir in chives and serve sauce over chicken schnitzels.

Per serving: calories 592, fat 24.2g, 37% calories from fat, cholesterol 201mg, protein 49.6g, carbohydrates 41.9g, fiber 1.0g, sugar 12.1g, sodium 420mg, diet points 14.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 1.9, Lean meat: 0.4, Fat: 4.1, Sugar: 0.6, Very lean meat protein: 5.5

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The recommended wines are: Gewürztraminer, Sauvignon Blanc, or White Zinfandel.