CRISPY & FLAVOURFUL CHICKEN SCHNITZEL (HÜHNER SCHNITZEL) – VIENNA, AUSTRIA
A staple Austrian specialty, chicken schnitzel is a delicious, light dish that is one of the national dishes of Austria. A thin breaded fillet of chicken, chicken schnitzel is often served alongside a traditional Austrian potato salad and garnished with lemon slices and lingonberry sauce.
Variations of the dish are served all around the world. Schnitzel is similar to escalopes served in France, tonkatsu served in Japan and milanesa which is served in Italy, Mexico and Brazil.
The History of Chicken Schnitzel
There have been disputes between the Austrians and the Italians as to the origins of the schnitzel. The Italians claim that their version of the schnitzel, the milanesa, dates all the way back to the 11th century. However, Austrians claim that their version dates back even further to the middle ages!
Schnitzel itself originates in Austria and is described as a thin slice of meat which is battered in breadcrumbs and fried. For schnitzel, a variety of different meats can be used, for example, chicken, pork, turkey and the more common, veal which is actually known as wiener schnitzel.
Chicken schnitzel is made with thin slices of chicken breast (sometimes pounded for even more thinness), which are then dipped in flour, egg mixture and breadcrumbs. The fillets are then fried for a couple of minutes each side until brown and crispy.
Schnitzel is a very simple, quick but INCREDIBLY TASTY dish to whip up, and is often served with an authentic Austrian potato salad or cucumber and sour cream salad. Traditionally, It should then garnished with lemon slices and cranberry or lingonberry sauce.
Our Cooking Class Experience
Ben and I signed up for yet ANOTHER fantastic Airbnb cooking experience. We are quickly discovering that it is one of the best ways to immerse yourself in the local culture! You also get the added bonus of cooking delicious food whilst interacting with interesting people from all walks of life.
Our “Schnitzel & Strudel” cooking class took place in a beautiful Viennese Biedermeier-Style house from the 1800s. Our host was extremely welcoming and accommodating and possessed a true passion for her country’s cuisine and family history.
Prepped, cooked and ready to eat in just under 30 minutes, chicken schnitzel is the PERFECT tasty and fuss-free meal for busy lives!
I hope you enjoy this authentic chicken schnitzel recipe! Let us know if you make any additions or substitutions.
For the perfect schnitzel side dish, why not try my Austrian potato salad?
Mahlzeit!
-ARIA
AuthorariaesmeraldaDifficultyBeginner
First, prepare plates for the breading: put some of the flour on a big plate, mix the two eggs, a pinch of salt and the milk in a soup plate, and in another plate put a third of the bread crumbs
Pour oil into a big pan so that it is about 2cm high and heat up to medium heat
Wash the chicken breasts and dry them with kitchen roll
Cut each chicken breast in half length-ways
Dip each half-piece first into flour, then into egg and then into breadcrumbs, pressing the crumbs into the meat with a fork to ensure full coverage
Place the schnitzel into the pan with the oil and bake for about 2-3 minutes each side
When finished, take them out and place onto kitchen roll to soak up the oil
Repeat for each half chicken breast, topping up plate ingredients when necessary
Serve schnitzels hot with Austrian potato salad, cucumber salad and garnish with cranberry or lingonberry sauce and lemon slices
Ingredients
Directions
First, prepare plates for the breading: put some of the flour on a big plate, mix the two eggs, a pinch of salt and the milk in a soup plate, and in another plate put a third of the bread crumbs
Pour oil into a big pan so that it is about 2cm high and heat up to medium heat
Wash the chicken breasts and dry them with kitchen roll
Cut each chicken breast in half length-ways
Dip each half-piece first into flour, then into egg and then into breadcrumbs, pressing the crumbs into the meat with a fork to ensure full coverage
Place the schnitzel into the pan with the oil and bake for about 2-3 minutes each side
When finished, take them out and place onto kitchen roll to soak up the oil
Repeat for each half chicken breast, topping up plate ingredients when necessary
Serve schnitzels hot with Austrian potato salad, cucumber salad and garnish with cranberry or lingonberry sauce and lemon slices
One Comment
melahughes61yahoocouk
Sounds delicious, and I will definitely give it a go