Schnitzel is a traditional Austrian dish made with boneless meat thinned with a mallet (escalope-style preparation), coated in bread crumbs and fried. In Austria and Germany, the term Wiener Schnitzel is protected by law, and any schnitzel called by that name has to be made from veal. This is a quick and delicious dish, in about 30 minutes you should be ready to serve.
Prepared and Photographed by: Claudia Davis
Recipe Source: Food.com
- 2 large eggs
- 1 garlic clove, minced
- 1 teaspoon minced fresh basil
- coarse salt
- ground pepper
- 1 cup fresh breadcrumb (made from 3 slices white bread)
- ½ cup grated parmesan cheese
- 4 (6 ounce) chicken cutlets, pounded to an even ¼ inch thickness
- 4 tablespoons olive oil
- Beat eggs in a shallow bowl with minced garlic, salt and pepper.
- In a separate shallow bowl, combine breadcrumbs (put bread slices in the toaster then in the in the food processor to get nice fresh crumbs) and parmesan cheese.
- Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
- For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
- Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
- Serve with fries, asparagus and parmesan cheese. Enjoy!
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