Chicken Schnitzel

submitted by amanda

Serves 4.

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 cutlet, 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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