Austrian Schnitzel With Chicken Recipes
PAPRIKA CHICKEN SCHNITZEL WITH FRIED EGGS (HOLSTEIN)
This past holiday season I visited Vienna for the first time with my mom, brother and husband. We all had our fill of schnitzel. Back home, I combined elements from a few versions and a twist or 2 of my own. This dish can be made with veal, chicken or pork cutlets.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 200 degrees F. Place a baking sheet in oven to keep cooked cutlets crisp.
- Butterfly the chicken breast pieces across the breast but not all the way through, open the meat up and set into a plastic food storage bag or 2 pieces waxed paper. Gently pound out each piece into very thin, large cutlets. Pile cutlets on a plate and season with salt and pepper.
- Arrange a station for breading: flour, 2 beaten eggs, bread crumbs mixed with paprika, parsley and the zest of a lemon.
- Heat just enough oil to coat the bottom of a large nonstick skillet over medium to medium-high heat.
- Bread 2 cutlets in flour, then egg, then bread crumb mixture and cook 2 to 3 minutes on each side, transfer to oven, add a bit more oil, if necessary, and repeat. Keep the cooked cutlets hot in the warm oven. Wipe pan clean, add 1 tablespoon extra-virgin olive oil heat then add roasted red peppers, season with salt and pepper and wilt them 4 to 5 minutes.
- While cutlets are in oven and peppers are cooking up, heat 1 tablespoon of butter in a medium skillet over medium heat. Add 4 eggs and fry to desired doneness, season with salt and pepper.
- Arrange some lettuce on each dinner plate, top with 1 cutlet, and some of the lemon juice over top. Arrange some roasted red pepper strips, 2 anchovy fillets, 1 tablespoon capers and a fried egg, sunny-side up or over easy on top of the cutlets. Serve with lemon wedges.
AUSTRIAN SCHNITZEL (WITH CHICKEN)
Member's Choice When thinking of Schnitzel, traditionally it's thought of as a pork dish. However, we loved the chicken twist in this recipe. The crust is golden brown and super crunchy. The chicken, though, stays tender and juicy. The squeeze of fresh lemon juice really adds another dimension of flavor so don't be skimpy with...
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 25m
Number Of Ingredients 9
Steps:
- 1. Butterfly chicken breasts.
- 2. Dredge in flour, then set aside.
- 3. Combine eggs, 1 tablespoon oil, paprika, salt, and pepper; mixing well.
- 4. Dip floured chicken breasts in egg mixture, then immediately into bread crumbs, coating evening.
- 5. Heat ¼ cup oil in a large skillet. Cook chicken breasts until lightly browned on one side, then flip; 3 to 4 minutes a side.
- 6. Drain on paper towels while cooking the rest.
- 7. Serve hot with red cabbage and mashed potatoes, or with french fries.
- 8. Garnish with lemon wedges to squeeze on the schnitzel. Enjoy!
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2020-08-25 What is Chicken Schnitzel? Schnitzel is an Austrian dish made with meat (beef, chicken or pork) pounded thin, coated in flour, egg and …
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- If your chicken breasts are very large, carefully slice them in half horizontally to create thinner cutlets.
- Place flour, salt, paprika and garlic powder into a wide bowl suitable for dipping the chicken in. Whisk eggs into a second bowl and combine the breadcrumbs, salt, pepper and oregano into another.
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- On a cutting board, lay out the chicken breasts and cover with plastic wrap. Using a mallet, pound until ½ inch thick. Season with salt and pepper.
- In a food processor, pulse the panko bread crumbs into a coarse powder and transfer to a shallow dish. In 2 other shallow dishes, place the flour in one and the beaten eggs in the other. Working with 1 breast at a time, dredge in the flour mixture, followed by the egg then panko, making sure to coat each breast completely. Place on a plate until ready to fry.
- Line a plate with paper towels and set aside. Heat ¼ cup of the canola oil in a 12-inch skillet over medium-high heat. Add the capers and cook, stirring often, until golden and crisp, 1 to 2 minutes. Transfer to the prepared plate to drain. Then, working in batches and flipping once, fry each chicken cutlet until golden brown and cooked through, 3 to 4 minutes per side. Transfer to the prepared plate to drain. Add the remaining ¼ cup of the canola oil after the second schnitzel is fried.
- Divide the schnitzel between dishes and garnish with fried capers and chopped parsley, then serve with lemon wedges on the side.
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- Dredge chicken cutlets first in flower mixture, followed by a dip in the egg mixture and finally dredge in breading, shaking off excess.
- Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add 2 chicken breast halves to pan; cook 2-3 minutes on each side until nicely browned.
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- Chicken schnitzel with Jaeger sauce. In most cases, Jaeger sauce on schnitzel doesn’t actually involve the alcoholic drink that probably came to mind when you read the subtitle.
- Holsteiner schnitzel. Are you the kind of person who could eat eggs on absolutely anything, any time of day, for any meal? There’s a schnitzel recipe out there for you too!
- Chicken fried pork chops with mustard sauce. Did you know that American recipes for chicken fried pork are just about the same idea as schnitzel, just on a different continent?
- Pork schnitzel with sour cream sauce. Do you love the idea of breaded pork schnitzel but you’re not a big enough mustard fan to get into the recipe above?
- Chicken, herb, and parmesan schnitzel with mushroom and garlic sauce. If you’re feeling gourmet, you can even switch up how your schnitzel is breaded in order to give it a unique flavour.
- Wiener schnitzel with lemon dill sauce. Traditional wiener schnitzel is made from tenderized breaded veal, for those who want something other than chicken or pork.
- Vienna schnitzel with cherry tomato sauce. In Austria, wiener schnitzel is actually the country’s national dish! This is why you’ll sometimes find it called Vienna schintzel, like it is in this recipe from Taste .
- Pork schnitzel with creamy paprika sauce. If you’ve ever been to Austria and Germany, you might have noticed how much everyone loves paprika there, and we’re certainly not complaining!
- Pretzel and pecan chicken schnitzel with honey mustard sauce. Schnitzel is traditionally a breaded dish, but sometimes it’s nice to switch up the classics for something with a little more flavour.
- Smoky Panko schnitzel bites with honey Sriracha sauce. Are you looking for a more novelty version of schnitzel that would be great to serve at a football game or as a dinner appetizer?
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- Put the chicken (one piece at a time) in a large ziptop bag and seal. Using a mullet or the back of a heavy cast iron skillet, pound the chicken. The chicken pieces should be large and quite thin (about 1/8-inch in thickness or so) by the time you’re done pounding.
- Season the chicken with kosher salt and black pepper on both sides. In a small bowl, combine the garlic powder, paprika and oregano then sprinkle the mixture on both sides of the chicken.
- Preparing a dredging station. Put the flour in one bowl. Beat the eggs in another bowl and place it next to the flour. And put the panko in a third bowl next to the eggs.
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WHAT TO SERVE WITH SCHNITZEL? 8 BEST SIDE DISHES
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- Potato Wedges. This is an excellent option because it’s easy, well known, and satisfying to everyone’s taste buds. Opt for two or three layers of potato wedges if you want to make your schnitzels extra crispy.
- Rice Pilaf. This side dish is a really easy way to round out your meal. The ingredients are well known and could even be made ahead of time. To make rice pilaf, you need about 20 minutes of prep + cooking time.
- Bratkartoffeln. This side dish is one of the most popular ways to serve potatoes in Germany, but it’s also delicious. Bratkartoffeln are fried potatoes, often done in bacon fat or oil to add flavor.
- Kartoffelsalat. This is a trendy German potato salad that’s full of flavor and has an unbeatable taste. This side dish is also straightforward to make, but it does require some ingredients.
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- irstly, the quality of the veal as well as a good crisp coating are decisive for the classic Wiener Schnitzel.
- Carefully beat the veal pieces with a meat mallet until they are only a few millimetres thick and make several small cuts at the ends.Season the meat on both sides with salt and pepper.To make the classic Viennese breadcrumb coating: arrange two flat plates and one deep plate next to each other.
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- We have found it easiest to use veal scallopini as it is already thin, and we can skip the step of pounding out the meat. If you are using pork or thicker cuts of veal you will want to cover the meat with parchment paper and pound it very thin.
- Make sure the thin pieces of meat are dry and then season both sides with salt and pepper, to taste.
- For the coating of the wiener schnitzel you will need plates or bowls of beaten eggs, all purpose flour, and bread crumbs.
- To coat the veal, dredge the meat through the flour, making sure it is fully covered. Next dip the meat into the egg and let the excess drip off before coating the meat in the breadcrumb mixture. You do not want to press the breadcrumbs into the meat, just get a nice even coating.
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- Season the pounded chicken breasts evenly with garlic powder and 1/2 t. salt. Place the flour, eggs and breadcrumbs in 3 separate shallow dishes; season each dish with 1/2 t. salt.
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SCHNITZEL - WIKIPEDIA
A schnitzel is a thin slice of meat.The meat is usually thinned by pounding with a meat tenderizer.Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey.Schnitzel is very similar to the dish escalope in France, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in …
From en.wikipedia.org
Region or state Central EuropeMain ingredients MeatIngredients generally used FatVariations Wiener schnitzel
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