Ricetta in Italiano
In padella – Cotoletta di pollo alla viennese
Rezept in Deutsch
Aus der Pfanne – Hähnchen-Schnitzel Wiener Art
You surely know this dish very well! Yes, you know it! Chicken schnitzel Viennese style!
This is a really simple but delicious dish. But why Viennese style? Well, because this art to make cutlets comes from Vienna, Austria! In the original recipe, they use veal cutlets which are coated.
In Italy, this way of preparing veal cutlets are called “alla Milanese”. I tried to find the difference between the two ways of preparing the dishes. The only thing I could find was that in Milan the cutlet is cut thicker than in Vienna.
Here in Germany, this dish is made with pork cutlets and it’s called Schnitzel Wiener Art!
We love chicken breast cutlets so I made Chicken schnitzel Viennese style.
As a side dish, I’ve served a delicious potato salad with green beans and tomatoes!
Here is the simple recipe!
Chicken schnitzel Viennese style
3 chicken breast fillets
2 egg, beaten
4 tablespoons flour
5 tablespoons breadcrumbs
1 tsp sweet paprika
1 teaspoon dried Italian herbs
- Cut the chicken breasts in half with a sharp knife lengthwise, so that you have at least 6 cutlets. Cover with plastic film and easily flatten with a meat tenderizer (if you don’ t have a meat tenderizer, us a pan, it does it the same way. A little hint from my kitchen!).
- Now prepare 3 deep dishes with each flour, egg and milk and bread crumbs.
- Turn the cutlets first in flour, then in egg and then in bread crumbs.
- Heat a 1/2 glass sunflower oil in a large pan and fry the cutlets on each side for about 10 minutes. Place on a plate with paper towels so that the excess oil can drain.
- These delicious chicken cutlets are now ready and can be served with a delicious side dish: salad!
- I have served them with my potato salad with green beans and tomatoes!
Recipe from emmiscookinside.blog
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