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Kosher recipe: Chicken schnitzel with white wine lemon sauce
Published: 02/15/2009 by Chef Mendy
Serves 4 - Prep time: 20 minutes INGREDIENTS 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) 4 chicken cutlets (about 6 ounces each), pounded to an even 1/4-inch thickness 4 tablespoons olive oil 1 tablespoon margarine 1/4 cup dry white wine 1/2 cup chicken broth (you can use chicken soup , or make a simple chicken broth quickly by boiling one piece of chicken with one carrot and one onion and three quarters of teaspoon of salt for twenty minutes; the duration of the schnitzel cooking) 1 tablespoon fresh lemon juice DIRECTIONS 1) In a wide shallow bowl, beat eggs with garlic, parsley, and 1/2 teaspoon each salt and pepper. In a separate bowl, combine breadcrumbs. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on with your fingers. 2) 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. 3) Wipe skillet with a paper towel; heat margarine 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. SERVE WITH: For a side dish, toss cooked egg noodles with some margarine, and sprinkle with fresh parsley. Serve with lemon wedges that can be squeezed over the chicken. Total time: 20 minutes Live Eat Be Happy MB
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