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

Yields6 ServingsPrep 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

Nutrition Facts

Servings 6