Run With The Fishes

2 large eggs
1 garlic clove (minced)
1/2 tsp minced fresh parsley
coarse salt and ground pepper

1 cup breadcrumbs
1/4 cup grated parmesan cheese
4 chicken cutlets, pounded to an even 1/4″ thickness
4 Tbls olive oil
1 Tbls butter
1/4 cup dry white wine
1/2 cup chicken broth
1 Tbls lemon juice

In wide shallow bowl, beat eggs with garlic, parsley and 1/2 tsp each salt and pepper. In separte bowl, combine breadcrubs and parmesan cheese. Dip each cutlet into egg mixture to coat completly, then dredge in breadcrumb mixture, patting on with fingers.
Heat 2 Tbls oil in large nonstick skillet over medium-high. Cook 2 cutlets until golden brown and cooked through, about 3 minutes per side. Transfer to platter. Add remaining 2 Tbls oil, reduce heat to medium and repeat with remaining 2 cutlets.
Wipe skillet with paper towel, then heat butter until mealted. Add wine, heat 30 seconds. Stir in broth and lemon juice; simmer 2 minutes. Season with salt and pepper. To serve, pour sauce over chicken.

Serve with lemon wedges and cooked egg noodles that have been tossed with butter.

Nutritional facts per serving: (there is nothing nutritious about this meal) 506 calories, 28.1g fat, 45.7g protien, 12.7 grams carbohydrates, .1g fiber

Everyday Food, Issue #15