Chicken Schnitzel

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I tried this recipe from the every food magazine and dh and i just loved it. The flavor, with garlic, parmesan, and a wine sauce, take it beyond the average schnitzel recipe. It's also fairly quick and easy enough for a week night meal.

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Steps

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

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In a separate shallow bowl , combine breadcrumbs and parmesan cheese.

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

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

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

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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.

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Wipe the skillet clean with paper towels.

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Heat butter until melted and add wine.

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Heat 30 seconds and stir in broth and lemon juice.

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Season with salt and pepper.

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Simmer 2 minutes.

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Pour broth mixture over cutlets and serve.

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Garnish with parsley and lemon slices.

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Ingredients

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eggs, garlic, fresh parsley, coarse salt, ground pepper, fresh breadcrumb, parmesan cheese, chicken cutlets, olive oil, butter, dry white wine, chicken broth, fresh lemon juice