This is a big favorite of my son's. He has been asking for it for about two weeks now. I finally made it and he loved it. I didn't have any white wine so I just used extra chicken broth. Apparently, it worked for him.
2 large eggs
1 clove garlic, minced
1/2 teaspoon minced fresh parsley
1 cup fresh breadcrumb (made from 3 slices white bread)
1/2 cup grated Parmesan cheese
4 (6 oz) 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 (low sodium)
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 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. For each 2 cutlets, heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
5. Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
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. 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.
The Creative Cook