Description
A classic Austrian dish featuring breaded and fried chicken cutlets, known for their crispy exterior and tender interior.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Vegetable oil for frying
- Lemon wedges for serving
Instructions
- Pound the chicken breasts to an even thickness of about 1/4 inch.
- Season the chicken with salt, pepper, and paprika.
- Dredge each chicken breast in flour, shaking off excess.
- Dip the floured chicken into beaten eggs.
- Coat the chicken with breadcrumbs, pressing lightly to adhere.
- Heat oil in a large skillet over medium-high heat.
- Fry the chicken for 3-4 minutes per side until golden brown and cooked through.
- Drain on paper towels.
- Serve hot with lemon wedges.
Notes
- Use a meat mallet to flatten the chicken evenly.
- Ensure the oil is hot before frying to prevent soggy schnitzel.
- Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Austrian
Nutrition
- Serving Size: 1 schnitzel
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg
Keywords: Austrian chicken schnitzel, breaded chicken, fried chicken