austrian schnitzel (with chicken)
Most commonly made with pork or veal, this recipe switched to chicken. 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
Member's Choice 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.
prep time
15 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 - boneless skinless chicken breasts
- 1/2 cup all-purpose flour (or more as needed for coating)
- 2 - eggs, beaten
- 1 tablespoon oil
- 1/4 cup olive oil
- 1 cup bread crumbs (up to 2 cups)
- 1 teaspoon paprika
- - salt and pepper, to taste
- 2 - lemons, quartered
How To Make austrian schnitzel (with chicken)
-
Step 1Butterfly chicken breasts. -
Step 2Dredge in flour, then set aside.
-
Step 3Combine eggs, 1 tablespoon oil, paprika, salt, and pepper; mixing well.
-
Step 4Dip floured chicken breasts in egg mixture, then immediately into bread crumbs, coating evening.
-
Step 5Heat ¼ cup oil in a large skillet. Cook chicken breasts until lightly browned on one side, then flip; 3 to 4 minutes a side.
-
Step 6Drain on paper towels while cooking the rest.
-
Step 7Serve hot with red cabbage and mashed potatoes, or with french fries.
-
Step 8Garnish with lemon wedges to squeeze on the schnitzel. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes