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Chicken Schnitzel


  • 2large eggs
  • 1clove garlic, minced
  • 1⁄2teaspoon minced fresh parsley
  • coarse salt
  • ground pepper
  • 1cup fresh breadcrumb (made from 3 slices white bread)
  • 1⁄2cup grated parmesan cheese
  • 4(6 ounce) chicken cutlets, pounded to an even 1/4 inch thickness
  • 4tablespoons olive oil
  • 1tablespoon butter
  • 1⁄4cup dry white wine
  • 1⁄2cup chicken broth
  • 1tablespoon fresh lemon juice


  • Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
  • In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese.
  • Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
  • For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
  • Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
  • 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.
  • Wipe the skillet clean with paper towels.
  • Heat butter until melted and add wine.
  • Heat 30 seconds and stir in broth and lemon juice.
  • Season with salt and pepper.
  • Simmer 2 minutes.
  • Pour broth mixture over cutlets and serve.
  • Garnish with parsley and lemon slices.


  • enestvmel

    This was great! Pretty easy to throw together. I used chicken breasts I cut and pounded out thin. I I didn’t pound them thin enough. Mine got pretty dark cooking for 3 minutes per side. I think I could of cooked them a little quicker if they were thinner. Went great with my recipe of left over roasted sweet potatoes and apples.

  • Schooter

    This was super easy to make and tasted excellent for the minimal number of ingredients added. We will definitely be making this again. I didn’t have a tenderizer so my chicken was a little thick and I had to cook it a bit longer, but it still turned out great.

  • jane49423

    I used three chicken breasts – about one pound, and although I tried to pound them, I couldn’t get them flat, so I fried them anyway to crisp up the outside, then cooked them about 15 minutes in a 450 degree oven with the potatoes we were having with dinner. I added about 1 tsp cornstarch to the sauce.

  • Heat Freak

    When I happened upon Mean Chef’s Mushroom Gravy, posted by Jeff Hixson, all I could think of was “Schnitzel!” So I went in search of a good chicken schnitzel recipe and found this great one. I made this schnitzel exactly as described (but did not make the white wine sauce) and served it smothered in the Mushroom Gravy. What a match!

  • Lunaterra

    Delicious! I followed the directions exactly, except opting to grate more fluffy parmesan and use less bread crumbs. No need for the sauce. Just garnish with a lemon wedge and squirt it on right before eating.

  • adamg83

    Tasted delicious!

  • Neohippie

    The only thing I did differently was to dip the chicken in flour first, then egg, then breadcrumbs. I heard somewhere that makes the breading stick better. They turned out golden brown and delicious. I made extra sauce and served it with egg noodles with sauce ladeled all over.

  • kellymbrown

    So, so good! I served this over brown rice, and after coating the chicken, I beat the eggs and breadcrumb mixture together and made “croutons” out of the remainder, cooked it along with the chicken. Family-pleaser, thanks!

  • Jenny Ann

    Just a suggestion. After putting the salt, pepper, garlic and parsley on the pounded chicken — if you cover it and place it in the fridge for several hours, it really adds to the flavor. (My recipe calls for chives instead of parsley.)

  • y0han42

    I made this last night, and it turned out fantastic. Somehow I didn’t have any bread in the house, so I had to use commercial bread crumbs, but following another reviewer’s suggestion, I just dipped these in the egg mixture and bread crumbs an extra time.