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Ingredients
- 2 lg eggs
- 1 garlic clove, minced
- 1/2 tsp minced fresh parsley
- coarse salt and ground pepper
- 1 cup fresh breadcrumbs (3 slices white bread)
- 1/2 cup grated parmesan cheese
- 4 chicken cutlets (about 6 oz each), pounded to an even 1/4 inch thickness
- 4 Tbsp olive oil
- 1 Tbsp butter
- 1/4 cup dry white wine
- 1/2 cup reduced sodium chicken broth
- 1 Tbsp fresh lemon juice
Details
Preparation time 20mins
Cooking time 20mins
Preparation
Step 1
In a wide shallow bowl, beat eggs with garlic, parsley and 1/2 tsp each salt and pepper. In a separate bowl, combine breadcrumbs and parmesan. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on with your fingers.
Heat 2 Tbsp oil in a large nonstick skillet over medium high heat. Cook 2 cutlets until golden brown and cooked thru, about 3 minutes per side. Transfer to a platter. Add remaining 2 Tbsp oil to pan, reduce heat to medium, and repeat with remaining 2 cutlets.
Wipe skillet with a paper towel, heat butter until melted. Stir in broth and lemon juice; simmer 2 minutes. Season with salt and pepper. To serve, pour broth mixture over cutlets.
NOTE: Usually serve with buttered egg noodles with steamed asparagus spears mixed in.
Calories: 506
Fat: 28.1 g
Carbs: 12.7 g
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