Austrian Chicken Schnitzels Recipes

AUSTRIAN SCHNITZEL (WITH CHICKEN)

Austrian Schnitzel (with Chicken) image

Member's Choice When thinking of Schnitzel, traditionally it's thought of as a pork dish. However, we loved the chicken twist in this recipe. The crust is golden brown and super crunchy. The chicken, though, stays tender and juicy. The squeeze of fresh lemon juice really adds another dimension of flavor so don't be skimpy with...

Provided by Vicki Butts (lazyme)

Categories Chicken

Time 25m

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts
1/2 c all-purpose flour (or more as needed for coating)
2 eggs, beaten
1 Tbsp oil
1/4 c olive oil
1 c bread crumbs (up to 2 cups)
1 tsp paprika
salt and pepper, to taste
2 lemons, quartered

Steps:

1. Butterfly chicken breasts.
2. Dredge in flour, then set aside.
3. Combine eggs, 1 tablespoon oil, paprika, salt, and pepper; mixing well.
4. Dip floured chicken breasts in egg mixture, then immediately into bread crumbs, coating evening.
5. Heat ¼ cup oil in a large skillet. Cook chicken breasts until lightly browned on one side, then flip; 3 to 4 minutes a side.
6. Drain on paper towels while cooking the rest.
7. Serve hot with red cabbage and mashed potatoes, or with french fries.
8. Garnish with lemon wedges to squeeze on the schnitzel. Enjoy!

AUSTRIAN CHICKEN SCHNITZELS

Austrian Chicken Schnitzels image

Make and share this Austrian Chicken Schnitzels recipe from Food.com.

Provided by dicentra

Categories Meat

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 lbs thinly sliced chicken breasts, cutlets
1 egg
1 1/4 cups breadcrumbs
1/2 teaspoon dried dill
2 teaspoons lemon pepper
1/4 teaspoon paprika
1/8 teaspoon salt
2 -3 tablespoons butter or 2 -3 tablespoons vegetable oil

Steps:

Preheat oven to 250. Pound chicken flat (1/4 inch thick) with meat pounder or heavy saucepan.
In a shallow bow, beat egg with 1 tablespoon water.
On a large plate combine bread crumbs with dill, lemon pepper, paprika and salt.
Dip cutlets in beaten egg, then dredge in seasoned bread crumbs to coat.
In a large skillet, melt butter over medium high heat.
When butter begins to bubble; add schnitzels in batches without crowding.
Cook, turning once, until golden brown and cooked through 2-3 minutes.
As schnitzels are cooked, remove to a baking sheet and place in oven to keep warm.

Nutrition Facts : Calories 464.8, Fat 27.4, SaturatedFat 10.6, Cholesterol 203.4, Sodium 394.4, Carbohydrate 8.8, Fiber 0.6, Sugar 0.8, Protein 43.3

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