Skewered Chicken Schnitzel

Pairs well with chicken and other meats.

Cooking Method

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 Chicken into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick and skewered.
4. Heat the oil in a large non-stick skillet over med-high heat.
5. Cook until golden brown and cooked through, about 3 minutes per side.
6. transfer the cooked chicken to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
7. Wipe the skillet clean with paper towels.
8. Heat butter until melted and add wine.
9. Heat 30 seconds and stir in broth and lemon juice.
10. Season with salt and pepper.
11. Simmer 2 minutes.
12. Pour broth mixture over cutlets and serve.
13. Garnish with parsley and lemon slices.

Ingredients:

(serves 8 people)

• 2 large eggs
• 1 clove garlic, minced
• 1/2 teaspoon minced fresh parsley
• coarse salt
• ground pepper
• 1 cup fresh breadcrumb
• 1/2 cup grated Parmesan cheese
• 4 (6 ounce) chicken tights cut into 2cmx4cm rectangle
• 4 tablespoons olive oil
• 1 tablespoon butter
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 1 tablespoon fresh lemon juice