Cooking Tips & Hints
                  Week 72 Featured Recipe
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CHICKEN SCHNITZEL
(click for printable version of this recipe)
I heard someone mention a "chicken schnitzel" one day and since I love German food, anything with the word "schnitzel" intrigued me. I did a little research and found this recipe which was easy and full of flavor. Enjoy.
TOOLS:
• 2 shallow bowls
• Large, non-stick skillet
• Food Processor
• Garlic mincer
• Mallet
• Knife
• Tongs
• Cutting Board
• Wooden Spoon
INGREDIENTS:

• 2 large eggs
• 1 clove garlic, minced
• ½ tsp fresh parsley, chopped fine
• Salt
• Pepper
• 1 cup fresh breadcrumbs (3 slices)
• ½ cup grated parmesan cheese
• 4 (6oz) chicken cutlets, pounded to an
  even 1/4" thickness
• 4 tbsp olive oil
• 1 tbsp butter
• 1/4 cup dry white wine
• ½ cup chicken broth
• 1 tbsp lemon juice
(CLICK ANY PICTURE TO ENLARGE)

PREPARATION: Beat eggs in shallow bowl with garlic, parsley, salt & pepper. Pulse bread slices in food processor until fine. In a separate shallow bowl, combine breadcrumbs and parmesan cheese. Dip each cutlet into the egg mixture to coat completely, then dredge in breadcrumbs mixture, patting it on to help it stick. Place 2 tbsp of olive oil in large non-stick skillet over medium-high heat until oil just begins to smoke. Add 2 cutlets at a time until golden brown and cooked through, appx 3 minutes per side. Transfer the cooked cutlets to an oven-proof pan and keep warm in oven while cooking the remaining cutlets and making the sauce. Wipe excess oil and loose crumbs from the skillet with paper towels. Heat butter until melted and add the wine. Heat about 30 seconds and stir in broth and lemon juice. Season with salt & pepper. Simmer appx 2 minutes. Pour broth mixture over cutlets and serve.

HINTS: You can purchase chicken breasts at the store and ask the butcher to run them through their machine and it will save you from having to pound out the cutlets.
(CLICK ANY PICTURE TO ENLARGE)