Chicken Schnitzel

1. 1

   Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.

2. 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. 3

   Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.

4. 4

   For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.

5. 5

   Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.

6. 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. 7

   Wipe the skillet clean with paper towels.

8. 8

   Heat butter until melted and add wine.

9. 9

   Heat 30 seconds and stir in broth and lemon juice.

10. 10

    Season with salt and pepper.

11. 11

    Simmer 2 minutes.

12. 12

    Pour broth mixture over cutlets and serve.

13. 13

    Garnish with parsley and lemon slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.