Austrian Schnitzel with Chicken
Prep time
Cook time
Total time
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.
  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.
  6. Cook chicken breasts until lightly browned on one side, then flip, 3 to 4 minutes a side.
  7. Drain on paper towels while cooking the rest.
  8. Serve hot with red cabbage and mashed potatoes, or as pictured here, with french fries.
  9. Garnish with lemon wedges to squeeze on the schnitzel.
  10. Enjoy!
Recipe by JAQUO Lifestyle Magazine at