- Prepare breadcrumbs (unless using packet of dried breadcrumbs) by whizzing the bread crusts in a food processor until fine. Spread out on a baking tray and dry out in a low oven (max 80⁰C) for an hour. Allow to cool before using.
- Prepare the three coatings on 3 separate plates, (only what you need as excess has to be thrown away after contact with raw chicken): plain flour seasoned with sea salt and ground pepper on one plate; beaten egg on a second plate/bowl and dry breadcrumbs on the third.
- Trim each chicken breast. Use the flat end of a meat mallet/tenderiser to gently flatten each chicken breast (a rolling pin will do!). Aim for an even thickness of no more than 5mm, so it cooks quickly and evenly.
- Heat the oil and butter in a frying pan on a medium heat until hot.
- Meanwhile coat the chicken breast first with the plain flour, shaking off excess before drawing it through the beaten egg. Ensure full coverage of eggs to avoid finger marks. Let excess egg drain back on to plate before coating with breadcrumbs.
- Use a crumb to test the oil/butter is hot enough – does it sizzle? If so, place carefully into the hot oil/butter. Allow to cook on the best side first until a nice even golden colour, then turn and cook the second side.
- Once it is done remove from the pan. Rest it on paper towel to absorb excess oil and butter.
- If needed, add more oil and butter to cook the second chicken breast.
- I usually serve with a lemon wedge and either mashed potato and green beans for dinner or chips and salad for lunch. Simple, yet delicious.
- Serve this with an Austrian lager or an Austrian white - Gruner Veltliner and Riesling will both go nicely.
- Go Austrian and serve cranberry sauce on the side!
- To avoid the oil/butter mixture spitting at you, place the breaded chicken in the frying pan starting close to you and slowly laying it down in the direction that is away from you.
- Children love small chicken schnitzels (or chicken goujons) – simply cut the chicken breast into smaller portions. Flatten, coat and cook them in the same way.
- Try other meats for your schnitzel: veal (the classic Austrian Weiner schnitzel), turkey or pork. Always use boneless cuts.