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