Viennese Schnitzel
30 min
Medium
Ingredients
- 600 g chicken breast, sliced
- 300 g flour
- 300 g white and yellow breadcrumbs
- 3 eggs
- Salt and pepper to taste
- ½ lemon
- 800 g potatoes, raw or boiled with skin
- Chopped parsley and parsley leaves for garnish
- 75 g butter
- Red cranberry sauce (or ketchup)
Cooking Instructions
- Boil the potatoes with skin and salt for 30 minutes.
- Slice the chicken breast thinly for schnitzel and gently pound with a meat mallet until evenly thin.
- Dredge each piece in flour, then dip in beaten eggs, and finally coat with seasoned breadcrumbs.
- Fry the schnitzels in hot oil at medium temperature (160–165°C / 320–330°F), turning frequently and spooning oil over them to prevent burning, until evenly golden brown.
- After boiling, cool the potatoes with cold water, peel them, and cut into 2–3 pieces.
- In a pan, melt butter, add salt and pepper, then fry the potatoes for a few minutes. At the end, add parsley and seasonings, stirring well.
- On a plate, place the schnitzel, top with a lemon slice; serve with fried potatoes and a small bowl of red cranberry sauce (or ketchup). Garnish with a parsley leaf.
- Enjoy your meal!
