Crispy Viennese Chicken Schnitzel

Ingredients

• 4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 3 large eggs 3 large eggs
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Vegetable oil, for frying Vegetable oil, for frying
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. 2.
   Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt, black pepper, and paprika.
3. 3.
   Dredge each chicken breast in flour, shaking off any excess.
4. 4.
   Dip the floured chicken breast into the beaten eggs, allowing any excess to drip off.
5. 5.
   Coat the chicken breast with the breadcrumb mixture, pressing gently to adhere.
6. 6.
   Heat vegetable oil in a large skillet over medium-high heat.
7. 7.
   Fry the breaded chicken breasts for about 3-4 minutes on each side, or until golden brown and cooked through.
8. 8.
   Transfer the schnitzels to a paper towel-lined plate to drain excess oil.
9. 9.
   Serve the Crispy Viennese Chicken Schnitzel with lemon wedges on the side.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts evenly to ensure they cook uniformly and achieve a tender texture.

Tips & Tricks

• For extra crispiness, refrigerate the breaded chicken breasts for 30 minutes before frying.
• Use panko breadcrumbs for an even crunchier coating.
• Serve the schnitzel immediately after frying to maintain its crispness.
• Experiment with different herbs and spices in the breadcrumb mixture to add your own twist to the dish.
• If you prefer a lighter version, you can bake the breaded chicken breasts in the oven at 200°C (400°F) for about 20 minutes, flipping them halfway through.

Serving advice

Serve the Crispy Viennese Chicken Schnitzel with a side of lemon wedges for squeezing over the schnitzel. This adds a refreshing tanginess that balances the richness of the dish. Accompany it with a fresh green salad or traditional Austrian potato salad for a complete meal.

Presentation advice

Present the Crispy Viennese Chicken Schnitzel on a platter, allowing the golden brown color of the schnitzel to shine. Garnish with fresh herbs, such as parsley or chives, for an added touch of vibrancy. Serve with lemon wedges on the side to enhance the visual appeal.