Wiener Schnitzel with Chicken

Wiener schnitzel made with chicken is even better than the classic version for many people. Beneath the crispy coating lies tender, juicy, and soft meat. Serve the fried schnitzel with one of the many potato side dishes (mashed potatoes, roasted potatoes, fried potatoes, potato salad), and it also pairs wonderfully with a crunchy cabbage salad.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 6 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Meat, chicken, breasts

  • pieces Salt, table

  • 100 g Flour, Wheat, bread flour

  • 2 piece Egg, fresh

  • 1 spoon Mustard

  • 150 g Breadcrumbs, dried

  • 2 dl Oil, vegetable oil, canola

  • 2 spoons Butter, unsalted

Steps

  1. Cut four cutlets (about 1.5 cm thick) from the skinless chicken breast. Place the cutlets between two sheets of parchment paper and pound them with a kitchen mallet (or rolling pin) until they are about 1 cm thick. Season both sides with salt and pepper.

  2. Crack the eggs into a deep plate and lightly beat them. Mix them with mustard. Prepare two shallow plates: one with flour and the other with breadcrumbs.

  3. Pour oil into a deep pan and add butter. Heat the fat, which should be at least 2-3 cm deep, slowly over low heat.

  4. First, coat the seasoned cutlet in flour, then dip it in the egg mixture, and finally coat it in breadcrumbs. Repeat the process for all four cutlets. It's best to fry two cutlets at a time in the heated fat, but if you have a large pan, you can fry all four at once. Fry each side for 2-3 minutes until they turn a beautiful golden brown color.

  5. Place the fried cutlets on a plate lined with paper towels and let the excess oil drain. Serve them warm on plates with your chosen side dish, and add a wedge of lemon on the side.

Nutrition Information (Per 100g)

  • Calories: 231.25 kcal
  • Fat: 9.47 g
    • Saturated Fat: 3.06 g
  • Carbohydrates: 17.13 g
    • Sugars: 0.86 g
  • Protein: 15.98 g
  • Fiber: 0.77 g

Advice

Panko are Japanese breadcrumbs made from crustless bread. They absorb less fat, are crispier, and stay that way for a while after frying. You can find them in some well-stocked stores.