Austrian Chicken Schnitzel

Servings: 4

Author: Chef Connie

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Austrian Chicken Schnitzel

Here’s a classic Austrian Chicken Schnitzel recipe—crispy, golden, and delicious!

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

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Ingredients

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1 ½ cups fine breadcrumbs (preferably fresh or panko for extra crispiness)
• ½ teaspoon paprika (optional, for extra flavor)
• Vegetable oil or clarified butter (for frying)
• 1 lemon, cut into wedges
• Fresh parsley, for garnish

Instructions

1. Place each chicken breast between two sheets of plastic wrap or parchment paper.
2. Using a meat mallet or rolling pin, pound the chicken until it’s about ¼-inch (0.6 cm) thick.
3. Season both sides with salt and pepper.
4. In one shallow bowl, add the flour.
5. In another bowl, whisk together the eggs and milk.
6. In a third bowl, combine the breadcrumbs and paprika (if using).
7. Dredge each chicken breast in the flour, shaking off excess.
8. Dip it into the egg mixture, coating evenly.
9. Press it into the breadcrumbs, ensuring an even, crispy coating.
10. In a large skillet, heat about ½ inch of oil or clarified butter over medium-high heat.
11. Fry each schnitzel for 3-4 minutes per side, or until golden brown and crispy.
12. Transfer to a paper towel-lined plate to drain excess oil.
13. Serve hot with lemon wedges for squeezing and garnish with fresh parsley.
14. Traditionally paired with potato salad, cucumber salad, or buttered potatoes.

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Austrian Chicken Schnitzel is a beloved dish that combines tender, breaded chicken cutlets with crispy perfection. Traditionally made from veal, the chicken version has become a popular alternative, appealing to a wider audience. The process begins by pounding the chicken breast to an even thickness, then coating it in a mixture of flour, beaten eggs, and breadcrumbs, often seasoned with salt and pepper. The schnitzels are then fried in oil or butter until golden brown, resulting in a crunchy exterior that contrasts beautifully with the moist, juicy meat inside. Typically served with parsley and lemon wedges, this hearty dish is often accompanied by sides such as potato salad or cucumber salad, highlighting its rich flavors and satisfying texture.

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