🍗 Chicken schnitzel

Name: Chicken schnitzel
Total time: 30 min
Yield: 4
Cuisine: Austria · Central Europe
Ingredients: 4 chicken breast cutlets, about 150 g each; 60 g plain flour; 2 eggs; 100 g fine breadcrumbs; Salt and white pepper; Vegetable oil for shallow frying (about 300 ml); 1 lemon, cut into wedges; Parsley to garnish

Origin: Austria · Central Europe

396kcal

per serving · 180 g

220kcal

per 100 g

36 gProtein20 g / 100 g

18 gFat10 g / 100 g

22 gCarbs12 g / 100 g

Chicken schnitzel is a flattened chicken breast coated in flour, egg and breadcrumbs and fried until golden and crisp. It follows the Viennese schnitzel method but uses chicken instead of veal, giving a mild, juicy cutlet under a crunchy crust. It is served with lemon wedges and sides such as potato salad, cucumber salad, rice or vegetables.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein20 g protein per 100 g — 36% of the calories

Not vegetarianbecause of: chicken breast

Not veganbecause of: chicken breast, egg

Contains glutenbecause of: breadcrumbs, flour

Not keto12 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs

What it is made of

chicken breastbreadcrumbseggflourlemon

Recipe

4 servings30 min

Ingredients

4 chicken breast cutlets, about 150 g each
60 g plain flour
2 eggs
100 g fine breadcrumbs
Salt and white pepper
Vegetable oil for shallow frying (about 300 ml)
1 lemon, cut into wedges
Parsley to garnish

Method

Slice each chicken breast horizontally if thick, then pound between cling film to about 5 mm. Season with salt and pepper.
Set out three plates: flour, beaten eggs and breadcrumbs.
Coat each cutlet in flour, then egg, then breadcrumbs, shaking off any excess.
Heat about 2 cm of oil in a wide pan to 170 °C and fry the cutlets 3 minutes per side until golden and cooked through.
Drain on paper towels and serve hot with lemon and parsley.

How to make it lighter

Baking the breaded cutlets at 220 °C with a light spray of oil saves most of the frying fat.
Pound the meat thin and cut smaller pieces: a 120 g cutlet looks generous on the plate.
Choose a green or cucumber salad as the side instead of fries.

History

Chicken schnitzel is a popular variation of the Viennese veal schnitzel and is eaten widely in Austria, Germany and across Central Europe. In Austria it may not be sold as "Wiener Schnitzel", a name reserved for veal, so menus list it as chicken schnitzel or "Wiener Art".

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →