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home > recipes > meat > chicken schnitzel
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.

Chicken Schnitzel


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keyword: chicken
keyword: schnitzel
ethnicity: german
recipes for meat
recipes by amanda
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(posted July 7, 2008)

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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