Online in some unrecorded place
2 large eggs
1 tsp dried parsley
1 tsp coarse salt
1/4 tsp ground pepper
1/2 C bread crumbs
1/4 C parmesan cheese
4 chicken cutlets, pounded to an even 1/4" thickness
olive oil
3 TB butter
4 cloves garlic, minced
3/4 C dry white wine
1 1/2 C chicken broth
1 TB lemon juice
Beat eggs in a shallow bowl with parsley, salt, and pepper. In a separate bowl, combine bread crumbs and parmesan cheese. Dip each cutlet into the egg mixture, coating completely, then dredge in breadcrumb mixture, patting it on to help it stick.
Heat olive oil in a large skillet over medium high heat. Cook the coated cutlets in oil until golden brown and cooked through, about 3 minutes per side. Transfer cooked chicken to an oven proof pan and keep in a warm oven while cooking remaining cutlets and making the sauce.
Heat the butter until melted. Cook the garlic until brown. Add the wine. Stir in chicken broth and lemon juice. Simmer 2 minutes. Pour broth mixture over cutlets and serve. Garnish with parsley and lemon slices.
Early in our marriage Daddy & Mommy lived in Germany and we ate a lot of chicken schnitzel- some of it was outstanding and some wasn't so good. When we returned to the United States we really missed our schnitzel. Mommy found this recipe online and it was a HUGE hit! Daddy especially likes this! It was just what Daddy & Mommy were missing. I haven't made this in a very long time and I think we are overdue for some schnitzel. I see a trip to the store for some chicken in the very near future!
Love Always,
Mommy
