Chicken Schnitzel

Name: Chicken Schnitzel
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 large eggs; 1 clove garlic, minced; 2.46 ml minced fresh parsley; coarse salt; ground pepper; 236.59 ml fresh breadcrumb (made from 3 slices white bread); 118.29 ml grated parmesan cheese; 4 (680.38 g) chicken cutlets, pounded to an even 1/4 inch thickness; 59.16 ml olive oil; 14.79 ml butter; 59.14 ml dry white wine; 118.29 ml chicken broth; 14.79 ml fresh lemon juice

Community Pick

Submitted by PanNan

"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."

Download

photo by alenafoodphoto

Ready In:: 30mins
Ingredients:: 13
Serves:: 4

ingredients

2 large eggs
1 clove garlic, minced
2.46 ml minced fresh parsley
coarse salt
ground pepper
236.59 ml fresh breadcrumb (made from 3 slices white bread)
118.29 ml grated parmesan cheese
4 (680.38 g) chicken cutlets, pounded to an even 1/4 inch thickness
59.16 ml olive oil
14.79 ml butter
59.14 ml dry white wine
118.29 ml chicken broth
14.79 ml 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

Sorry to distract from main dish,but what is the side on the plate.Is that a cabbage side?

Claybreaking
Could I use white cooking wine instead of dry white wine?

Nathaniel S.

Reviews

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!!!!

dragonpawz
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
SO delicious. I used Panko and the chicken was nice and crispy. This will be on regular rotation at my house.

Seattle Lori
Best schnitzel recipe I have ever used and that broth is an absolute game changer!

chuck81
Tasted delicious!

adamg83

see 88 more reviews

Tweaks

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.

bmcnichol
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.)

Jenny Ann
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:)

tonigrace
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.

ncage
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.

Columbus Foodie