• 35minutes
  • 493calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D
MineralsCopper, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 boneless skinless chicken breast halves , pounded an even 1/4-inch thick (or chicken cutlets)

  2. 1 cup Italian seasoned breadcrumbs

  3. 1/4 cup olive oil

  4. 2 tablespoons butter

  5. 1/4 teaspoon fresh ground black pepper

  6. 1 -2 cup button mushroom , thickly sliced

  7. 2 teaspoons lemon zest , chopped fine

  8. 1 cup dry white wine

  9. 1/2 cup fresh parsley , minced

  10. 10 ounces frozen broccoli florets

  11. fresh lemon wedge , to serve

Instructions Jump to Ingredients ↑

  1. Wash chicken (no need to pat dry), and dip in breadcrumbs to coat both sides. Reserve leftover breadcrumbs.

  2. Heat olive oil in a large skillet over medium-high heat. Add the butter, stir to combine.

  3. Brown chicken over medium-high heat, about 4-5 minutes per side. Add leftover breadcrumbs, pepper, mushrooms, lemon zest, wine, and most of the parsley (reserve a little to sprinkle on the finished dish).

  4. Reduce heat to low and add frozen broccoli florets.

  5. Cover and continue cooking another 10-12 minutes or until broccoli is done to your liking.

  6. Sprinkle with reserved parsley, and serve schnitzel with fresh lemon wedges.

  7. Great with a side of rice pilaf or mashed potatoes, with my Velvet Cheese Sauce drizzled over the broccoli. Enjoy!


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