Austrian Schnitzel With Chicken Recipes

Steps:

• 1. Butterfly chicken breasts.
• 2. Dredge in flour, then set aside.
• 3. Combine eggs, 1 tablespoon oil, paprika, salt, and pepper; mixing well.
• 4. Dip floured chicken breasts in egg mixture, then immediately into bread crumbs, coating evening.
• 5. Heat ¼ cup oil in a large skillet. Cook chicken breasts until lightly browned on one side, then flip; 3 to 4 minutes a side.
• 6. Drain on paper towels while cooking the rest.
• 7. Serve hot with red cabbage and mashed potatoes, or with french fries.
• 8. Garnish with lemon wedges to squeeze on the schnitzel. Enjoy!

Steps:

• Preheat oven to 250. Pound chicken flat (1/4 inch thick) with meat pounder or heavy saucepan.
• In a shallow bow, beat egg with 1 tablespoon water.
• On a large plate combine bread crumbs with dill, lemon pepper, paprika and salt.
• Dip cutlets in beaten egg, then dredge in seasoned bread crumbs to coat.
• In a large skillet, melt butter over medium high heat.
• When butter begins to bubble; add schnitzels in batches without crowding.
• Cook, turning once, until golden brown and cooked through 2-3 minutes.
• As schnitzels are cooked, remove to a baking sheet and place in oven to keep warm.