Total Time
Prep 10 mins
Cook 20 mins

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 Nutrition


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

Delicious! I followed the directions exactly, except opting to grate more fluffy parmesan and use less bread crumbs. No need for the sauce. Just garnish with a lemon wedge and squirt it on right before eating.

Lunaterra April 03, 2012

Tasted delicious!

adamg83 March 14, 2011

The only thing I did differently was to dip the chicken in flour first, then egg, then breadcrumbs. I heard somewhere that makes the breading stick better. They turned out golden brown and delicious. I made extra sauce and served it with egg noodles with sauce ladeled all over.

Neohippie October 13, 2010