top of page

Chicken Schnitzel

(by Judith Viorst)


1/4 c. bread crumbs

1/4 c. grated Parmesan cheese

1 egg, beaten

1 - 2 small garlic cloves, minced

salt and lemon pepper to taste

6 boneless skinless chicken breasts, pounded until very thin

1/2 c. flour

6 T. butter

1 lemon, sliced

Mix together bread crumbs and Parmesan cheese.

Add salt, lemon pepper, and garlic to beaten egg.

Coat chicken breasts in flour, then egg, then bread crumb/cheese combo.

Cover with foil or wax paper and refrigerate (you want to cook when cold so coating stays on).

Heat 2 T. butter in large skillet over medium-high heat, and cook 2 chicken breasts on both sides until no longer raw (approximately 6 - 10 minutes; check with a small knife).

Repeat with remaining butter and chicken.

Serve with butter poured over chicken and a slice of lemon.

Serves 6.


(Read No Talking, the story that accompanies this recipe.)

Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page