Summary
| Yield | |
|---|---|
| Prep time | 10 minutes |
| Cooking time | 20 minutes |
| Total time | 30 minutes |
Description
This is fairly quick and easy enough for a week night meal. Very tasty!f
Ingredients
2
eggs (large) 1 clv
garlic (minced) 1⁄2 t
fresh parsley (minced) 1 c
fresh breadcrumbs (made from 3 slices white bread) 1⁄2 c
parmesan cheese (grated) 4
chicken cutlets ((6 ounce) pounded to an even 1/4 inch thickness) 4 T
olive oil 1 T
butter 1⁄4 c
dry white wine 1⁄2 c
chicken broth 1 T
fresh lemon juiceInstructions
- Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
- In a seperate bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese.
- Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
- For each 2 cutlets, heat 2 tbsp. oil in a large non-stick skillet over med-high heat.
- Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
- Transfer the cooked chicken to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
- Wipe the skillet clean with paper towels.
- Heat butter until melted and add wine.
- Heat 30 seconds and stir in broth and lemon juice.
- Season with salt and pepper.
- Simmer 2 minutes.
- Pour broth mixture over cutlets and serve.
- Optional: Garnish with parsley and lemon slices.
Notes
We tried this on Feb. 1, 2013. I used 2 fat chicken breasts cut into 4 pieces then pounded thin. I also subtituted chicken broth for white wine because I didn't have any white wine and didn't want to go buy any. It still tasted very good. Both Gary and Nicole said they would eat it again!
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