- 2 large eggs
- 1 garlic clove, minced
- 1/2 teaspoon 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 ounces each), pounded to an even 1/4-inch thickness
- 4 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup dry white wine
- 1/2 cup canned reduced-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 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.