Ingredients
-
2
-
1
-
1/2
-
-
-
1
-
1/2
-
4
-
4
-
1
-
1/4
-
1/2
-
1
-
-
Directions
Chicken Schnitzel, 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 , SO delicious used Panko and the chicken was nice and crispy This will be on regular rotation at my house , LOVED this recipe!!!! My husband loved it so much that he had thirds and said it was restaurant quality! And to please make it again! I did change one thing, instead of putting the garlic in the egg mixture, I added it to the butter broth and lemon juice and it was perfect!!!!
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Steps
|
1
Done
|
Beat Eggs in a Shallow Bowl With Garlic, Parsley, Salt and Pepper. |
|
2
Done
|
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
Done
|
Dip Each Cutlet Into Egg Mixture to Coat Completely, Then Dredge in Breadcrumb Mixture, Patting It on to Help It Stick. |
|
4
Done
|
For Each 2 Cutlets, Heat 2 Tbsp Oil in a Large Non-Stick Skillet Over Med-High Heat. |
|
5
Done
|
Cook 2 Cutlets at a Time Until Golden Brown and Cooked Through, About 3 Minutes Per Side. |
|
6
Done
|
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
Done
|
Wipe the Skillet Clean With Paper Towels. |
|
8
Done
|
Heat Butter Until Melted and Add Wine. |
|
9
Done
|
Heat 30 Seconds and Stir in Broth and Lemon Juice. |
|
10
Done
|
Season With Salt and Pepper. |
|
11
Done
|
Simmer 2 Minutes. |
|
12
Done
|
Pour Broth Mixture Over Cutlets and Serve. |
|
13
Done
|
Garnish With Parsley and Lemon Slices. |
