Schnitzel, the German word for cutlet, is also commonly used to describe meat that has been breaded and fried. These are usually a big hit with the kids.

2 large eggs

1 garlic clove, minced

1/2 teaspoon minced fresh parsley

Coarse salt and ground pepper

1 cup fresh breadcrumbs (3 slices white bread)

1/2 cup grated Parmesan cheese

4 chicken cutlets (about 6 ounces each), pounded to an even 1/4-inch thickness

4 tablespoons olive oil

1 tablespoon butter

1/4 cup dry white wine

1/2 cup canned reduced-sodium chicken broth

1 tablespoon fresh lemon juice

In a wide shallow bowl, beat eggs with garlic, parsley, and 1/2 teaspoon each salt and pepper. In a separate bowl, combine breadcrumbs and Parmesan. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on with your fingers.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 cutlets until golden brown and cooked through, about 3 minutes per side. Transfer to a platter. Add remaining 2 tablespoons oil to pan, reduce heat to medium, and repeat with remaining 2 cutlets.
Wipe skillet with a paper towel; heat butter until melted. Add wine; heat 30 seconds. Stir in broth and lemon juice; simmer 2 minutes. Season with salt and pepper. To serve, pour broth mixture over cutlets.