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Chicken wiener schnitzel

Chicken wiener schnitzel, Prescriptions, Any category, Any kitchen, Main dishes, Austrian cuisine, Schnitzel

Ingredients portion 2

Wheat flour 5 tablespoons

Seasoning to taste

Salt to taste

Ground black pepper to taste

Chicken egg 2 pieces

Chicken breast 1g

Breadcrumbs 5 tablespoons

Cooking instructions 20 minutes

1 Remove any small pieces of fillet from the chicken breast and leave most of it.

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

3 Once the schnitzel has been cut, open it up like a book, salt and pepper it and lightly batter it, or rather flatten it (I flatten it with the bottom of my husband’s favourite griddle – just shhhh, nobody). The chops are huge and thin (as they should be).

4 Schnitzels are flavoured with your favourite seasoning.

5 Prepare three bowls: one with the eggs slightly beaten with a drop of water, the second with the flour (I have buckwheat flour) and the third with breadcrumbs (I make them myself from ciabatta).

Zucchini soup with green basil dressing

6 Pour about 3 fingers of vegetable oil into a frying pan and heat well (throw a piece of carrot into the oil so that it does not burn).

7 Dip the schnitzels in the eggs, then in the flour, then in the eggs again and in the breadcrumbs. Gently dip them in the hot oil.

8 Fry for literally 2 minutes on one side and 2 minutes on the other side until crusty.

9 Prepare paper towels to remove any excess grease.

Recipe tip Mashed potatoes are good as a side dish. We ate it with our favourite green onion salad with a hard-boiled egg, cheese and sour cream.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .