Austrian Schnitzel with Chicken
Author: Merry
Recipe type: Main Dish
Cuisine: Austrian
Serves: 4
- 3 to 4. boneless, skinless chicken breasts
- ½ cup flour (or more as needed for coating)
- 2 eggs, beaten
- 1 tablespoons oil
- ¼ cup olive oil
- 1 to 2 cups bread crumbs
- 1 teaspoon paprika
- salt and pepper to taste
- 2 lemons, quartered.
- Butterfly chicken breasts.
- Dredge in flour then set aside.
- Combine eggs, 1 tablespoon oil, paprika, salt and pepper, mixing well.
- Dip floured chicken breasts in egg mixture, then immediately into bread crumbs, coating evening.
- 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.
- Drain on paper towels while cooking the rest.
- Serve hot with red cabbage and mashed potatoes, or as pictured here, with french fries.
- Garnish with lemon wedges to squeeze on the schnitzel.
- Enjoy!
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/austrian-schnitzel-with-chicken/
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