A delightful twist on the classic chicken schnitzel, featuring a flavorful herb crust and a rich lemon butter sauce.
Crack the eggs into a shallow bowl and whisk them together with minced garlic, chopped parsley, a pinch of salt, and a dash of pepper.
Ensure the egg mixture is well combined to evenly coat the chicken.
In another shallow bowl, mix the panko breadcrumbs with the grated parmesan cheese.
Use panko breadcrumbs for a crispier texture.
Dip each chicken cutlet into the egg mixture, ensuring it is fully coated, then press it into the breadcrumb mixture to adhere the coating.
Press the breadcrumbs firmly onto the chicken to ensure an even coating.
Heat a non-stick skillet over medium-high heat and add a portion of the olive oil.
Ensure the oil is hot before adding the chicken to achieve a golden crust.
Cook the breaded chicken cutlets in the skillet, two at a time, until golden brown and cooked through, about 3 minutes per side.
Avoid overcrowding the skillet to maintain the oil temperature.
Transfer the cooked chicken to an oven-proof platter and keep warm in the oven while preparing the sauce.
Keeping the chicken warm ensures it stays crispy until serving.
Wipe the skillet clean with paper towels, then melt the butter in the skillet over medium heat.
Cleaning the skillet prevents burnt crumbs from affecting the sauce.
Add the white wine to the melted butter and cook for 30 seconds, then stir in the chicken broth and lemon juice.
Deglaze the skillet with the wine to incorporate any flavorful bits.
Simmer the sauce for 2 minutes, seasoning with salt and pepper to taste.
Taste the sauce and adjust the seasoning as needed.
Pour the sauce over the chicken cutlets and garnish with additional parsley and lemon slices before serving.
Serve immediately to enjoy the chicken at its crispiest.
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