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Schnitzel à la Viennese

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Schnitzel à la Viennese
a couple of schnitzels Easy
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Ingredients (5)

  • 1 whole skinless boneless chicken breast, butterflied/cut in two
  • all purpose flour mixed with salt, pepper & paprika powder
  • couple eggs for egg wash
  • panko
  • vegetable oil and butter

I first made this because I like Wiener Schnitzel, but don’t eat veal and am not crazy about using pork for this particular recipe. Also, I had never used panko and thought this would be an excellent occasion.


  1. 1Pound chicken breasts very thin.
  2. 2Dredge in salted and peppered flour.
  3. 3Dredge in egg wash.
  4. 4Dredge in panko.
  5. 5Heat vegetable oil and some butter in a medium hot pan. Add breasts. Pan-sear until golden brown, flip, repeat.
  6. 6Serve topped with a slice of lemon, and —if you want to be a “real” Austrian, an anchovy filet on top of the lemon slice. Eat. Hope for schnitzel night again soon….
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