Vienna, synonymous with Mozart and the Royal Opera House, Klimt and Art Nouveau, schnitzel and sacher torte. For the famous schnitzel, veal is traditionally used, but we’ve substituted ultra-thin chicken breasts for a lighter approach. A healthy dose of lemon juice and parsley is a quick finishing touch.
Yield: 4 servings
Set up breading station: Add flour to a medium bowl; add eggs to a small bowl; add breadcrumbs to a large bowl.
Pat chicken dry, and season both sides with salt and pepper. Dredge chicken in flour, making sure breasts are completely coated. Dip entire breast in egg, shaking off excess. Add to bowl with breadcrumbs, and toss until evenly coated. Remove from bowl, and place on a sheet tray lined with parchment. Repeat process with rest of chicken.
Heat a large sauté pan on medium-high. Add 1/4 cup oil and 1 tablespoon butter. When foam from butter has subsided and oil is shimmering, add 2 chicken breasts. Cook for 2 minutes, flip chicken, and cook for another 2 minutes. Remove chicken from pan, and place on sheet pan lined with paper towels. Wipe out sauté pan, and repeat process.
To serve: Sprinkle parsley and lemon juice over chicken.
