Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Chicken
- 2 large eggs
- 1 garlic clove, minced
- 1/2 teaspoon minced fresh parsley
- Coarse salt and ground pepper
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 chicken cutlets (about 6 ounces each), pounded to an even 1/4-inch thickness
- Cooking spray
- 1 tablespoon butter
- 1/4 cup dry white wine
- 1/2 cup canned reduced-sodium chicken broth
- 1 tablespoon fresh lemon juice
- In a wide shallow bowl, beat eggs with garlic, parsley, and 1/2 teaspoon each salt and pepper. In a separate bowl, combine Panko and Parmesan. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on with your fingers.
- Spray a cookie sheet with cooking spray and arrange cutlets on sheet. Bake for 20 minutes (the first 10 minutes at 350, the second 10 minutes at 400)
- Heat butter in skillet 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.
- For a side dish, toss cooked egg noodles with some butter, and sprinkle with fresh parsley. Serve with lemon wedges that can be squeezed over the chicken.
- You can use regular breadcrumbs if you don't have Panko, but it won't be nearly as crispy.
- I usually double or triple the sauce as it goes quickly on the the noodles. I also added Wondra to the sauce to thicken it. You could use cornstarch or flour. Make sure you mix the Wondra with cold water or cold stock BEFORE you add it to the hot sauce. Otherwise you get a clumpy mess.
