Chicken Schnitzel

Chicken Schnitzel

Time: 30 mins

Ingredients

• 2 large eggs
• 1 clove garlic, minced
• 1/2 teaspoon minced fresh parsley
• coarse salt
• ground pepper
• 1 cup fresh breadcrumb (made from 3 slices white bread)
• 1/2 cup grated parmesan cheese
• 4 (6 ounce) chicken cutlets, pounded to an even 1/4 inch thickness
• 4 tablespoons olive oil
• 1 tablespoon butter
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 1 tablespoon fresh lemon juice

Directions

• 1 Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
• 2 In a separate shallow 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 cutlets 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 Garnish with parsley and lemon slices.