Chicken Schnitzel

Prep time: 10 minutesCooking time: 20 minutesTotal 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)
 
salt (coarse)
 
ground pepper
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 juice

Instructions

  1. Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
  2. In a seperate bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese.
  3. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
  4. For each 2 cutlets, heat 2 tbsp. oil in a large non-stick skillet over med-high heat.
  5. Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
  6. 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.
  7. Wipe the skillet clean with paper towels.
  8. Heat butter until melted and add wine.
  9. Heat 30 seconds and stir in broth and lemon juice.
  10. Season with salt and pepper.
  11. Simmer 2 minutes.
  12. Pour broth mixture over cutlets and serve.
  13. 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!