CHICKEN SCHNITZEL

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Chicken Schnitzel image

I tried this recipe from the Every Food magazine and DH and I just loved it. The flavor, with garlic, parmesan, and a wine sauce, take it beyond the average schnitzel recipe. It's also fairly quick and easy enough for a week night meal.

Provided by PanNan

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

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

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