Tuesday, June 18 2013, 10:48 AM MDT
As Aired On December 27, 2012
Recipe courtesy Chef Bryan Woolley
2 large eggs
1 clove garlic, minced
1/2 teaspoon minced fresh parsley
1 cup breadcrumbs
1/2 cup grated parmesan cheese
4 (6 ounce) chicken cutlets, pounded to an even 1/4 inch thickness
4 tablespoons olive oil
1 tablespoon butter
1/4 cup dry white wine
1/2 cup chicken broth
1 tablespoon fresh lemon juice
1.) Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
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.) Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
4.) Cook as many cutlets that fit in your pan at a time until golden brown and cooked through.
5.) Transfer the cooked chicken cutlets to a platter and set aside.
6.) Wipe the skillet clean with paper towels.
7.) Heat butter until melted and add wine.
8.) Heat 30 seconds and stir in broth and lemon juice.
9.) Season with salt and pepper.
10.) Simmer 2 minutes.
11.) Pour broth mixture over cutlets and serve.
12.) Garnish with parsley and lemon slices.
(Copyright 2012 Sinclair Broadcasting Group.)