Wiener Schnitzel

Wiener Schnitzel

By 3 August, 2010

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



Serves 4

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. A little freshly grated parmesan cheese added to the breadcrumb mixture is also a nice addition.



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