Austrian Schnitzel (with Chicken)

11
Vicki Butts (lazyme)

By
@lazyme5909

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 11 votes

Comments:
Serves:
4
Prep:
15 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

  • 4
    boneless skinless chicken breasts
  • 1/2 c
    all-purpose flour (or more as needed for coating)
  • 2
    eggs, beaten
  • 1 Tbsp
    oil
  • 1/4 c
    olive oil
  • 1 c
    bread crumbs (up to 2 cups)
  • 1 tsp
    paprika
  • ·
    salt and pepper, to taste
  • 2
    lemons, quartered

How to Make Austrian Schnitzel (with Chicken)

Step-by-Step

  1. Butterfly chicken breasts.
  2. Dredge in flour, then set aside.
  3. Combine eggs, 1 tablespoon oil, paprika, salt, and pepper; mixing well.
  4. Dip floured chicken breasts in egg mixture, then immediately into bread crumbs, coating evening.
  5. Heat ¼ cup oil in a large skillet. Cook chicken breasts until lightly browned on one side, then flip; 3 to 4 minutes a side.
  6. Drain on paper towels while cooking the rest.
  7. Serve hot with red cabbage and mashed potatoes, or with french fries.
  8. Garnish with lemon wedges to squeeze on the schnitzel. Enjoy!

Printable Recipe Card

About Austrian Schnitzel (with Chicken)

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: German
Other Tag: Quick & Easy
Hashtag: #chicken



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