Entrée: Austria – Wiener Schnitzel (Viennese Schnitzel)

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

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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