Entrée: Austria – Wiener Schnitzel (Viennese Schnitzel)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

2 boneless, skinless halal chicken breasts, about 1 lb total (454 g total)
Salt and freshly ground black pepper, to taste
1 garlic clove, finely grated or pressed
1 large egg, beaten
1 / 2 cup (60 g) all-purpose flour
1 cup (100 g) breadcrumbs
3–4 tbsp (45–60 ml) unsalted butter (or butter plus a little oil for frying)
Lemon wedges and chopped parsley, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Butterfly and gently pound chicken breasts to about 1/4 inch (0.635 cm) thickness; season both sides with salt, freshly ground black pepper and rub grated garlic.  
2. Set up dredging stations: flour, beaten egg, breadcrumbs. Coat each cutlet in flour, then egg, then breadcrumbs, pressing to adhere.  
3. Heat unsalted butter in a large skillet over medium-high heat (add a splash of oil if butter begins to brown). Fry schnitzels until deep golden and cooked through, about 3–4 minutes per side.  
4. Drain on paper, sprinkle with a little extra black pepper, garnish with lemon and parsley, and serve immediately.

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1. Butterfly and gently pound chicken breasts to about 1/4 inch thickness; season both sides with salt, freshly ground black pepper and rub grated garlic.  
2. Set up dredging stations: flour, beaten egg, breadcrumbs. Coat each cutlet in flour, then egg, then breadcrumbs, pressing to adhere.  
3. Heat unsalted butter in a large skillet over medium-high heat (add a splash of oil if butter begins to brown). Fry schnitzels until deep golden and cooked through, about 3–4 minutes per side.  
4. Drain on paper, sprinkle with a little extra black pepper, garnish with lemon and parsley, and serve immediately.

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