Austria · Chicken · No. 143
Austrian Chicken Schnitzel
An Austrian dinner sized for one person, ready in 18 minutes.
Per portion
550kcal
47 gProtein
29 gCarbs
27 gFat
Calories from protein 34%, carbs 21%, fat 45%. Estimated from the ingredients.
Roughly £3.20 a portion.
Method
- 1
Season the flour with a good pinch of salt and some pepper. Coat the chicken in the seasoned flour, then the beaten egg, then the breadcrumbs.
- 2
Fry in a generous splash of oil over medium heat for 3–4 minutes each side until golden and cooked through.
- 3
Rest for 1 minute on kitchen paper.
- 4
Sprinkle with a pinch of salt and serve with a good squeeze of lemon and the salad leaves dressed with the olive oil and a little more lemon.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/austrian-chicken-schnitzel/
