This recipe was part of the Food Fight: Chicken Breast Challenge which ended May 2, 2008 05:00 PM. See winners »
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Schnitzel à la Viennese Recipe
By linguafood
I first made this because I like Wiener Schnitzel, but don’t eat veal and am not crazy about using pork for this particular recipe. Also, I had never used panko and thought this would be an excellent occasion.
INGREDIENTS
- 1 whole skinless boneless chicken breast, butterflied/cut in two
- all purpose flour mixed with salt, pepper & paprika powder
- couple eggs for egg wash
- panko
- vegetable oil and butter
INSTRUCTIONS
- Pound chicken breasts very thin.
- Dredge in salted and peppered flour.
- Dredge in egg wash.
- Dredge in panko.
- Heat vegetable oil and some butter in a medium hot pan. Add breasts. Pan-sear until golden brown, flip, repeat.
- Serve topped with a slice of lemon, and —if you want to be a “real” Austrian, an anchovy filet on top of the lemon slice. Eat. Hope for schnitzel night again soon….
Member recipes are not tested by the CHOW food team.
i saw this on an old episode of food safari when they were doing hungary
You can also use turkey cutlets for schnitzel - that is the standard recipe in Israel, by the way, due to the lack of veal.
wikipedia
what is panko?
what is panko?