Wiener Chicken Schnitzel
Main Dishes • Austrian
Description
Mashed potatoes make a great side dish. We enjoyed it with a favorite salad of green onions, hard-boiled eggs, cheese, and sour cream.
Ingredients
- Wheat Flour 5 tablespoons
- Spices to taste
- Salt to taste
- Ground Black Pepper to taste
- Chocolate eggs 2 pieces
- Skin-On Chicken Breasts 0 oz
- Breadcrumbs 5 tablespoons
Step-by-Step Guide
Step 1
Remove all small pieces of fillet from the chicken breast and leave the larger part.
Step 2
Cut it into 2 parts and slice each part in thickness, but not all the way through.
Step 3
After slicing the schnitzel, open it like a book, season with salt and pepper, and gently pound it flat (I use the bottom of my husband's favorite frying pan — just keep it a secret). You will get huge thin cutlets (which is what they should be).
Step 4
Season the schnitzels with your favorite spices.
Step 5
Prepare 3 containers: in one, lightly beaten eggs with a splash of water; in the second, flour (I use buckwheat); in the third, breadcrumbs (I make them myself from ciabatta).
Step 6
Pour about 3 fingers of vegetable oil into the frying pan and heat it well (drop a piece of carrot into the oil to prevent burning).
Step 7
Dip the schnitzels in the eggs, then in the flour, back in the eggs, and then into the breadcrumbs. Carefully lower them into the hot oil.
Step 8
Fry for literally 2 minutes on one side and 2 on the other — until a crust forms.
Step 9
Prepare paper towels to absorb excess fat.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!