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Chicken Schnitzel Recipe

June 3rd, 2013 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 2largeeggs
  2. 1clovegarlic, minced
  3. 1/2teaspoon mincedfresh parsley
  4. coarse salt
  5. ground pepper
  6. 1cupfresh breadcrumbs(made from 3 slices white bread)
  7. 1/2cup gratedparmesan cheese
  8. 4 (6 ounce)chicken cutlets, pounded to an even 1/4 inch thickness
  9. 4tablespoonsolive oil
  10. 1tablespoonbutter
  11. 1/4cupdry white wine
  12. 1/2cupchicken broth
  13. 1tablespoonfresh 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.

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