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IngredientsChicken SchnitzelServes4 2 large eggs 1 clove of garlic minced 1/2 teasp fresh parsley coarse salt ground pepper 1 cup of fresh breadcrumbs 1/2 cup of grated parmesan cheese 4 chicken cutlets (pounded to roughly 1/4" thickness 4 tablesp olive oil 1 tablesp butter 1/4 cup white wine 1/2 cup chicken broth 1 tablesp fresh lemon juice Directions Beat eggs in bowl with garlic, parsley, salt &pepper In a separate bowl combine breadcrumbs and parmesan cheese Coat each cutlet in egg mixture, dredge in breadcrumb mixture, patting to help make it stick. For each 2 cutlets heat 2 tbsp of oil over medium hihigh heat in a non stick frying pan Cook 2 cutlets at a time until golden brown, approx. 3 minutes each side. Transfer the cooked cutlets to an oven proof dish, keep warm in the oven while cooking remaining cutlets and making the sauce Wipe the frying pan clean with paper towels Heat butter until melted, add wine Heat 30 seconds, stir in broth and lemon juice season with salt & pepper Simmer for 2 minutes, serve immediately with eg salad |
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