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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (340g) Recipe makes 4 servings |
||
| Calories 548 | ||
| Calories from Fat 235 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.2g | 40% | |
| Saturated Fat 7.6g | 37% | |
| Monounsaturated Fat 13.5g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 223mg | 74% | |
| Sodium 651mg | 27% | |
| Potassium 581mg | 16% | |
| Total Carbohydrate 21.2g | 7% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 2.3g | ||
| Protein 51.5g | 103% | |
Chicken Schnitzel
By: PanNan
Sep 16, 2004
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.
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
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.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > European > Western > German
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Dietary > High in... > High Protein
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: mmmagique
On Nov 3, 2009
I'm giving it a four because I think I prefer chicken picatta to this. But the fiance loves this! I like the lighter, fresher taste of the picatta. To me, this taste a little over-done.
From: Ginger Kid
On Nov 2, 2009
Unbelievably delicious. Was even yummy later that night straight from the fridge cold!
From: PaulaG
On Oct 12, 2005
I reduced the recipe to serve 2 and it reduces very well. The chicken cutlets were 2 boneless skinless chicken breasts, which I placed between wax paper and pounded to 1/4 inch thickness. Next time, I will follow Hey Jude and cut them in half before preparing because 1 full breast was to much for 1 person. Instead of the fresh garlic I opted to use a dried garlic blend. To the egg, I added 1 tablespoon of water. The breadcrumbs were the perfect amount to thoroughly coat the chicken. After dipping the chicken in the breadcrumbs, I allowed them to rest for about 15 minutes. I have found this helps the coating to adhere better. The sauce--so simple yet so delicious. This is a simple weeknight meal or would be great to serve to guests. Something I will make again. Thanks so much for posting! 
From: Hey Jude
On Sep 19, 2004
Delectable! I made this tonight for my daughter and her friend and they loved it. I didn't have white bread, only light rye, so used that to make the bread crumbs and I only used two chicken breasts. They were really big so I cut them in half horizontally and then flattened them. The sauce is wonderful. This is definitely going to be a regular for us. Thanks Nan for another great recipe from you
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