Wiener Schnitzel

I cannot write about Viennese food without paying tribute to its star: the Wiener Schnitzel. This little (I admit, sometimes huge) golden thing has traveled the world. It’s supreme among all things fried. Originally, the Wiener Schnitzel is made from veal. Pork is a more discount mainstream version of the Wiener Schnitzel. Personally I favor its “healthy” sibling: Chicken Wiener Schnitzel. It goes well with parsley potatoes, salad and lingonberry sauce.

Recently I had friends over, M. and L. to delight them with my Chicken Wiener Schnitzel. M. is a video journalist and agreed to produce a video of me cooking my beloved Chicken Wiener Schnitzel. Thank You M..

But before we get to the video first things first:

4 whole chicken breasts
Coarse sea salt and freshly ground pepper to taste
Flour for dredging
2 eggs
1/4 (60ml) cup milk
2 1/2 cups (250gr) bread crumbs
vegetable oil (plenty)
2 lemons, cut into wedges

Cut the chicken breasts in half and slice them.

Season the breasts with salt and pepper and dredge them with flour. Beat the eggs with the milk and dip the breasts first in the milk, then in the bread crumbs.

Done. That was the most tedious part. Frying is fun, but a science of its own. Some people in Austria and elsewhere might still use lard (in the olden days farmers had to work the whole day in the fields), but if you are not working out the whole day like myself, I suggest using vegetable oil instead. You have to cover the whole Schnitzel in oil. Turn the heat on.

By the way. One statement I make in the video is not correct. What is it?

Explore posts in the same categories: Schnitzel

Tags: Wiener Schnitzel

You can comment below, or link to this permanent URL from your own site.