Austrian Schnitzel With Chicken 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!

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