Simple Austrian Schnitzel



  • 2 eggs
  • 2 cloves minced garlic
  • 1 t. minced parsley
  • salt and pepper
  • 2 c. breadcrumbs
  • 1 c. finely chopped parmesan
  • 4 large chicken breasts, sliced thinly into 12 pieces
  • 4 T. olive oil
  • 1 T. butter
  • 1/4 c. white wine
  • 1/2 c. chicken broth
  • 1 T. lemon juice


  1. Beat eggs with garlic, parsley, and a dash of salt and pepper.
  2. In a seperate bowl combine breadcrumbs and parmesan.
  3. Dip each piece of chicken into egg mix, then into breadcrumb mix.
  4. Heat 2 T. oil in skillet over medium-high heat. Cook 3-4 pieces of chick at a time, flipping after each side is golden brown.
  5. Transfer into baking dish and once all cutlets are complete bake for 20 minutes until chicken is cooked through. If necessary add/change oil to keep it from getting burnt pieces in it.
  6. Lemon Sauce- Wipe off skillet. Heat butter until melted. Add wine and heat 30 seconds. Stir in broth and lemon juice. Simmer 2 minutes. Add a pinch of salt and pepper.
  7. Serve Schnitzel over egg noodles with lemon sauce poured over the top.
  8. Recipe freezes well if frozen before baking.