Viennese chicken schnitzel

2 servings

20 minutes

Wiener chicken schnitzel is a tender, airy, and crispy treat from Austrian cuisine. Its history traces back to the traditional veal schnitzel but the chicken version became popular for its tenderness and versatility. The golden crust made from homemade breadcrumbs gives it an appetizing crunch while the thinly pounded meat adds juiciness. Light spices and a delicate texture make this schnitzel perfect for pairing with lemon, herbs, or light sauces. It cooks quickly in just minutes, preserving its fresh taste and aroma. Served with vegetables, potatoes, or a simple green salad to highlight its rich flavor. This dish is loved for its simplicity, accessibility, and impeccable combination of crispy crust with juicy meat inside.

Energy value per serving

• Calories: 361.7
• Proteins: 15.1g
• Fats: 7.7g
• Carbohydrates: 59.5g

Ingredients

• Wheat flour: 5 tbsp
• Seasonings: to taste
• Salt: to taste
• Ground black pepper: to taste
• Chicken egg: 2 pc
• Chicken breast: 1 g
• Breadcrumbs: 5 tbsp

Cooking steps

1. Remove all small pieces of fillet from the chicken breast and leave the larger part.

2. Divide it into 2 parts and cut each part by thickness, not all the way through.

3. Cut the schnitzel and open it like a book, salt it, pepper it, and lightly pound or rather flatten it (I flatten it with the bottom of my husband's favorite pan — just shh, don't tell anyone). You will get huge thin cutlets (that's how they should be).

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

4. Season the schnitzels with your favorite spices.

   Required ingredients:

   • Seasonings:  to taste

5. Prepare 3 containers: in one, slightly beaten eggs with a drop of water; in the second - flour (I have buckwheat); in the third - breadcrumbs (I make them myself from ciabatta).

   Required ingredients:

   • Chicken egg: 2 pieces
   • Wheat flour: 5 tablespoon
   • Breadcrumbs: 5 tablespoon

6. Pour about 3 fingers of vegetable oil into the pan and heat it well (drop a piece of carrot into the oil to prevent burning).

7. Dip the schnitzels in eggs, then in flour, back in eggs, and then in breadcrumbs. Carefully lower them into the heated oil.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Wheat flour: 5 tablespoon
   • Breadcrumbs: 5 tablespoon

8. Fry for literally 2 minutes on one side and 2 on the other — until a crust forms.

9. Prepare paper towels to wipe off excess grease.