This delicious schnitzel is featured on the Austrian-influenced menu at Wild Brumby, Alpine Way, NSW.

Pat schnitzels dry with paper towels and season with salt and pepper. Dust schnitzels lightly with the flour. Dip each one
into the beaten eggs allow excess egg to drip off. Dip into the breadcrumbs, firming them on with your hand. Place on a tray in refrigerator, covered with plastic wrap for 15
minutes so that the coating stays on when cooked.
Heat oil and butter together in a frying pan over medium heat. Add 2 chicken schnitzels and cook 4-5 minutes on each side or until golden all over and cooked through. Remove to a warm
place and cover. Reheat the oil and repeat with remaining chicken pieces.
Serve immediately with a wedge of lemon, steamed baby potatoes and a green salad.

Tip: you can also make these with flattened chicken breast or pork.  You can also add some freshly grated parmesan to the breadcrumb mixture for a different flavour.

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