Austrian Schnitzel (with Chicken)
Vicki Butts (lazyme)
Don’t forget the lemon wedges! Lemon is delightful squeezed onto the finished schnitzel. Traditionally, we would serve the dish with potatoes and tangy cooked red cabbage. You will often find it served with fries. Either way, it is a satisfying, tasty dish that you will want to make again soon.
Blue Ribbon Recipe
When thinking of Schnitzel, traditionally it's thought of as a pork dish. However, we loved the chicken twist in this recipe. The crust is golden brown and super crunchy. The chicken, though, stays tender and juicy. The squeeze of fresh lemon juice really adds another dimension of flavor so don't be skimpy with it. The Test Kitchen
4boneless skinless chicken breasts
1/2 call-purpose flour (or more as needed for coating)
1/4 colive oil
1 cbread crumbs (up to 2 cups)
·salt and pepper, to taste
How to Make Austrian Schnitzel (with Chicken)
- Serve hot with red cabbage and mashed potatoes, or with french fries.
- Garnish with lemon wedges to squeeze on the schnitzel. Enjoy!