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Chicken Wiener Schnitzel

Chicken Wiener Schnitzel

Chicken Wiener Schnitzel

A schnitzel is referred to meat which is thinned using a meat tenderizer. This meat is further fried in oil or fat of some kind after dipped in beaten eggs and covered in flour or bread crumbs. A wiener schnitzel is a pan fried, traditionally veal cutlet, which is previously thin breaded. The preparation is a part of Viennese folklore, and in fact a national dishes of Austria. You may however come across a wiener schnitzel anywhere across Europe.

The recipe, as legends have it, is said to have been brought to Vienna from Italy by a certain field marshall Joseph Radetzky von Radetz, as far back as 1857. the recipe finds its first mention in culinary literature in 1831, in a popular southern German cookbook by Katharina Pato.

We integrate the basic ingredients of this simple recipe, and bring for you a popular chicken version of the preparation. Read ahead for the full recipe.    

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Chicken Wiener Schnitzel - Recipe

Ingredients Required

  • 500 gram chicken breast, boneless and skinless
  • 200 grams of breadcrumbs
  • 1 tablespoon lemon juice
  • 1 tablespoon parsley flakes
  • 1 whole egg
  • Cooking oil

Procedure of Preparation

  • Pond the chicken until it has a thickness of about 1/4thof an inch
  • Add oil in a deep frying pan. Heat oil over a medium heat until it begins to bubble.
  • Beat egg and lemon juice.
  • Add parsley flakes to the breadcrumbs.
  • Dip the meat in egg, coat in breadcrumbs.
  • Deep fry and serve hot with a accompanying sauce of choice.

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