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

Ingredients:

• 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
• 
  

• Directions:

  1. 1
     Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
  2. 2
     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. 3
     Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
  4. 4
     For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
  5. 5
     Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
  6. 6
     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. 7
     Wipe the skillet clean with paper towels.
  8. 8
     Heat butter until melted and add wine.
  9. 9
     Heat 30 seconds and stir in broth and lemon juice.
  10. 10
      Season with salt and pepper.
  11. 11
      Simmer 2 minutes.
  12. 12
      Pour broth mixture over cutlets and serve.
  13. 13
      Garnish with parsley and lemon slices