Europe,  Main Meals,  Recipes,  Travel

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.

chicken schnitzel close up

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 ingredients

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.

chicken schnitzel on a plate with potato salad and lingonberry sauce

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

crispy and flavourful chicken schnitzel

Yields6 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 1 kg chicken breast
 250 g bread crumbs
 2 large eggs
 3 tbsp milk
 150 g wheat/plain/all purpose flour
 sunflower oil
 salt to taste
 cranberry or lingonberry sauce to serve
 lemon slices to serve

1

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

2

Pour oil into a big pan so that it is about 2cm high and heat up to medium heat

3

Wash the chicken breasts and dry them with kitchen roll

4

Cut each chicken breast in half length-ways

5

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

6

Place the schnitzel into the pan with the oil and bake for about 2-3 minutes each side

7

When finished, take them out and place onto kitchen roll to soak up the oil

8

Repeat for each half chicken breast, topping up plate ingredients when necessary

9

Serve schnitzels hot with Austrian potato salad, cucumber salad and garnish with cranberry or lingonberry sauce and lemon slices

Ingredients

 1 kg chicken breast
 250 g bread crumbs
 2 large eggs
 3 tbsp milk
 150 g wheat/plain/all purpose flour
 sunflower oil
 salt to taste
 cranberry or lingonberry sauce to serve
 lemon slices to serve

Directions

1

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

2

Pour oil into a big pan so that it is about 2cm high and heat up to medium heat

3

Wash the chicken breasts and dry them with kitchen roll

4

Cut each chicken breast in half length-ways

5

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

6

Place the schnitzel into the pan with the oil and bake for about 2-3 minutes each side

7

When finished, take them out and place onto kitchen roll to soak up the oil

8

Repeat for each half chicken breast, topping up plate ingredients when necessary

9

Serve schnitzels hot with Austrian potato salad, cucumber salad and garnish with cranberry or lingonberry sauce and lemon slices

CRISPY & FLAVOURFUL CHICKEN SCHNITZEL (HÜHNER SCHNITZEL) – VIENNA, AUSTRIA

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