Classic Chicken Schnitzel
Traditional dish · Austrian
A traditional Wiener Schnitzel made with chicken breast, pounded thin, breaded, and pan-fried to a golden crisp. Served with a lemon wedge.
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Ingredients
- Chicken breast4 boneless, skinless breasts
- All-purpose flour1 cup
- Eggs2 large
- Breadcrumbs1.5 cups
- Salt1 teaspoon
- Black pepper0.5 teaspoon
- Vegetable oil or clarified butter1/2 cup
- Lemon wedges4
Steps
- 1
Pound chicken breasts to about 1/4-inch thickness.
- 2
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 3
Season chicken with salt and pepper.
- 4
Dredge each chicken cutlet first in flour, then dip in egg, and finally coat thoroughly with breadcrumbs.
- 5
Heat oil or clarified butter in a large skillet over medium-high heat.
- 6
Fry schnitzels for 2-3 minutes per side, until golden brown and cooked through. Do not overcrowd the pan.
- 7
Drain on paper towels and serve immediately with lemon wedges.
