In a wide shallow bowl, beat eggs with garlic, parsley, and 1/2 teaspoon 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 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 cutlets until golden brown and cooked through, about 3 minutes per side. Transfer to a platter. Add remaining 2 tablespoons oil to pan, reduce heat to medium, and repeat with remaining 2 cutlets.
Wipe skillet with a paper towel; heat butter until melted. Add wine; heat 30 seconds. Stir in broth and lemon juice; simmer 2 minutes. Season with salt and pepper. To serve, pour broth mixture over cutlets.
For a side dish, toss cooked egg noodles with some butter, and sprinkle with fresh parsley. Serve with lemon wedges that can be squeezed over the chicken.
I would never pour a broth over breaded, fried food. It would make it soggy. Lemon chunks served on the side is all it needs.
Easy to make and delicious
Nice weekday recipe!
Just made this for dinner. It was great! I used panko crumbs just because they're have a great crunch. I also did a double batter since I like really crunchy chicken.
you grocery store should carry plain breadcrumbs. Panko is a japanese breadcrumb. you might look in the international area of your grocery store. I almost exclusvely use Panko for all my recipes calling for breadcrumbs. It is a great coating and crisps up nicely.
What do you do when you don't have a food processor to do the bread crumbs? And what are Panko breadcrumbs? I live in Ohio and never have seen them.
This is a great dish, everyone raves about it. I did change the recipe slightly. I used Panko breadcrumbs instead of regular breadcrumbs and I baked it for 20 minutes (the first 10 minutes at 350, the second 10 minutes at 400) on a cookie sheet, sprayed with cooking spray. The Panko makes it really crispy and baking was easier because I could bake it all at the same time. Delicious. It is in the rotation for sure!
This is a great dish, everyone raves about it. I did change the recipe slightly. I used Panko breadcrumbs instead of regular breadcrumbs and I baked it for 20 minutes (the first 10 minutes at 350, the second 10 minutes at 400) on a cookie sheet, sprayed with cooking spray. The Panko makes it really crispy and baking was easier because I could bake it all at the same time. Delicious. It is in the rotation for sure!
Wonderful! I was in a hurry to get something on the table and didn't have the white wine so I skipped the sauce but it was still great. Next time, I will definitely make the sauce because I bet it would just make it that much better.
Also, I used wheat bread and forgot to put the parmesan in but again it was still wonderful without.