This was a weekly staple growing up overseas in Austria when I was a young girl. I absolutely love how simple this dish is and it will bring you front and center to an Oktoberfest celebration! Prost!
76 per serving
- 4 boneless, skinless chicken breast
- kosher salt and fresh cracked black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 3/4 cup plain breadcrumbs
- lemon wedges, garnish
- parsley, garnish
1. Place the chicken breast between two sheets of plastic wrap and pound them until just inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper. 2. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Repeat this process. 3. Make sure the cooking oil is hot enough at this point (about 330 degrees F). Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels. Season with salt. 4. Serve immediately with slices of fresh lemon and parsley sprigs.