Chicken Schnitzel

Directions

1. 1
   Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
2. 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. 3
   Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
4. 4
   For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
5. 5
   Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
6. 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. 7
   Wipe the skillet clean with paper towels.
8. 8
   Heat butter until melted and add wine.
9. 9
   Heat 30 seconds and stir in broth and lemon juice.
10. 10
    Season with salt and pepper.
11. 11
    Simmer 2 minutes.
12. 12
    Pour broth mixture over cutlets and serve.
13. 13
    Garnish with parsley and lemon slices.