How To Make The Tastiest Austrian Schnitzel with Chicken

Most commonly made with pork or veal, this recipe switched to chicken. Don’t forget the lemon wedges! Lemon is delightfully squeezed onto the finished schnitzel making it a whole lot more flavorful. Traditionally, this dish is served with potatoes and tangy cooked red cabbage. 

When thinking of Schnitzel, traditionally it’s thought of as a pork dish. However, the chicken twist in this recipe is amazing. The crust is golden brown and super crunchy. The chicken, though, stays tender and juicy. The squeeze of fresh lemon juice adds another dimension of flavor so don’t be skimpy with it.

Guide On Making The Tastiest Austrian Schnitzel with Chicken:


  • 1 boneless skinless chicken breast per a person 
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 3/4 cup of breadcrumbs 
  • salt
  • black pepper
  • oil for cooking
  • Lemon Wedge


Start by seasoning the chicken with salt and pepper according to your taste. Then, place the chicken breast in between two sheets of plastic wrap. 

After that, pound the chicken using a mallet. Once the chicken is about 1/8 to 1/4 inch thick you can stop.

After you’ve finished pounding the chicken, take it out of the plastic wrap.

Next, it’s time to drench the chicken. So, first of start by coating the chicken into the flour, then into the egg, and finally, into the bread crumbs. If you notice that the chicken isn’t coated well, repeat this process again.

Now, heat the oil on the stove. Once it is heated up and sizzling, put the coated chicken into the pan.

Cook each side of the schnitzel for about 3 minutes, or until golden brown, tender, crunchy, and juicy. Just make sure not to undercook the schnitzel.

Finally, once you’ve finished making the schnitzel, transfer it onto a plate. If the chicken is a bit greasy, place the paper towel under the plate. Squeeze some lemon juice on top of the szhnitel and enjoy! Source:

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