This recipe has roots to Austria. It’s traditionally made with veal, but you can substitute pork or chicken instead. Just make sure to pound the meat thin and serve with lemons. A popular side dish served with Wiener Schnitzel is potato pancakes and pickled red cabbage.
Prep 15 min Cook 10 minutes Makes 7+ servings
Ingredients
2 lbs of boneless skinless chicken breasts
3 cups of panko breadcrumbs
3 cups of flour
2 eggs
1/2 cup of milk
3 Tbsp of oil
2 lemons
salt
1 tsp of nutmeg
Place chicken breast between two sheets of parchment paper and pound until thin. (about 1/4-1/2 inch thick)
Heat oil in a large skillet. Meanwhile beat together eggs and milk in a shallow bowl. Prepare two other shallow bowls, one with flour, one with breadcrumbs. Take one chicken breast at a time and dredge it in flour, then egg, then breadcrumbs. Place on hot, oiled skillet. Season with salt and nutmeg. Repeat with other chicken breasts. Cook for 3-4 minutes per side. Remove from skillet and let drain on paper towels.
While skillet is still hot, cut lemons in half and place over heat. Let the lemons sit for 1-2 minutes. (The heat will loosen the lemon juice, making it easier to squeeze over the breaded chicken.)
Serve with a squeeze of lemon and extra wedges.