Community Pick
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."
photo by alenafoodphoto
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
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
- 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.
Questions & Replies
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Sorry to distract from main dish,but what is the side on the plate.Is that a cabbage side? -
Could I use white cooking wine instead of dry white wine?
Reviews
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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!!!! -
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. -
SO delicious. I used Panko and the chicken was nice and crispy. This will be on regular rotation at my house. -
Best schnitzel recipe I have ever used and that broth is an absolute game changer! -
Tasted delicious!
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Tweaks
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I used dried parsley instead of fresh, dried bread crumbs instead of fresh and chicken broth instead of white wine. I did follow the rest of the recipe as written and we enjoyed this. It was something different for us.
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Just a suggestion. After putting the salt, pepper, garlic and parsley on the pounded chicken -- if you cover it and place it in the fridge for several hours, it really adds to the flavor. (My recipe calls for chives instead of parsley.) -
Made this with pork instead of chicken and thickened the sauce with flour. Also added some shallots and mushrooms to the sauce. Great base for a recipe and will make again:) -
It was good and i would make again. I wouldn't go so far to say it was awesome by any means but it was good. I made some minor modifications. 1) I had turkey cutlets so thats what i used 2) Sauce was a little thin so i added a pat of butter at the end to thicken the sauce a little bit might have even been better to add cornstarch/water mixture. 3) I added parsley to the sauce that the end. 4). I used perricone romano instead of Parmesan because thats what i had. 5) I served over butter egg noodles with parsley.
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Great schnitzel recipe. I didn't make the sauce and it was still very delicious. I did substitute ciabatta bread in place of white bread, though - it did make a positive difference with the final result. Also, I didn't wipe the pan clean between batches, and everything still came out perfect. I would think that if I were making the sauce, the browned bits at the bottom of the pan would add a lot of flavor. This was a wonderful dinner served with German Spaetzle and Cheese.
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RECIPE SUBMITTED BY
PanNan
Needville, Texas
