Chicken Schnitzel


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Servings: 4
10 mins
20 mins
30 mins
  • 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
  • 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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