Crispy Chicken Schnitzel
A timeless European classic: perfectly breaded chicken with a golden exterior and an incredibly juicy center.
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35 min
Easy
Austriaca
2 servings
The story behind
The first time I had a real schnitzel was in a tiny tavern in the heart of Vienna. I was amazed at how something so simple could be so satisfying. It’s the dish I always order when I need to feel at home, no matter where I am in the world. I love making it for a weekend lunch, paired with some herb-roasted potatoes and a squeeze of fresh lemon to cut through the richness. To drink, nothing beats a cold craft beer or an iced tea. It’s one of those recipes that tastes better when shared with good company and no rush.
Instructions
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1Season the chicken breasts with salt and pepper on both sides.
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2Dredge them in flour first, shaking off any excess.
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3Dip them into the beaten eggs, ensuring they are fully coated.
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4Coat them in breadcrumbs, pressing down slightly so they stick well.
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5Heat the oil in a large skillet and fry the chicken until golden brown on both sides.
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6Remove and let them drain on paper towels.
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7Serve immediately with lemon wedges on the side.
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