In college I spent a semester in Austria where I was introduced to SO many new and wonderful foods. One of my favorites was schnitzel. I liked it so much that I decided to try my hand at replicating it with my own version of simple austrian schnitzel.
Because veal isn’t a readily available cut of meat here, I just use chicken breasts that I just slice thinly. First I coat them in a mix of egg, garlic, and parley. Then I dip them into a mix of breadcrumbs and parmesan. After that I just lightly fry the outside. Then I finish cooking the chicken by baking it in the oven.
Next I mix a lemon sauce so that as soon as it comes out of the oven I can pour the sauce over it.
Typically I put the schnitzel right on the bed of egg noodles so that the sauce can really soak into both the schnitzel and noodles.
This recipe also freezes REALLY well if you freeze it before baking.Print
Simple Austrian Schnitzel
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 minutes
- Category: Entree
- 2 eggs
- 2 cloves minced garlic
- 1 t. minced parsley
- salt and pepper
- 2 c. breadcrumbs
- 1 c. finely chopped parmesan
- 4 large chicken breasts, sliced thinly into 12 pieces
- 4 T. olive oil
- 1 T. butter
- 1/4 c. white wine
- 1/2 c. chicken broth
- 1 T. lemon juice
- Beat eggs with garlic, parsley, and a dash of salt and pepper.
- In a seperate bowl combine breadcrumbs and parmesan.
- Dip each piece of chicken into egg mix, then into breadcrumb mix.
- Heat 2 T. oil in skillet over medium-high heat. Cook 3-4 pieces of chick at a time, flipping after each side is golden brown.
- Transfer into baking dish and once all cutlets are complete bake for 20 minutes until chicken is cooked through. If necessary add/change oil to keep it from getting burnt pieces in it.
- Lemon Sauce- Wipe off skillet. Heat butter until melted. Add wine and heat 30 seconds. Stir in broth and lemon juice. Simmer 2 minutes. Add a pinch of salt and pepper.
- Serve Schnitzel over egg noodles with lemon sauce poured over the top.
- Recipe freezes well if frozen before baking.