Wiener Schnitzel

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 425kcal

Equipment

  • plastic wrap

Ingredients

  • 2 large Chicken breast boneless skinless butterflied (substitute pork loin chops if desired)
  • 1 cup All-purpose flour
  • 2 Eggs beaten
  • 1 cup Seasoned bread crumbs
  • 1/4 cup Vegetable oil or more if needed
  • 4 Dinner rolls or bread of your choice

Apple Chutney

  • 1 Granny Smith apple peeled and diced
  • 3 tbsp Brown sugar
  • 6 tbsp Water
  • 1 tbsp Butter
  • 1 tbsp Honey
US Customary - Metric

Instructions

  • Coat the chicken with flour. Then dip in egg. Finally, coat the chicken well with the breadcrumbs using your hands to pack them on tight.
  • In the meantime, in a sauté pan over medium-low heat, add the apples, sugar, water, butter, and honey. Bring to a simmer until very thick syrup-like consistency is achieved. Season with salt and pepper to taste.
  • Heat the oil until piping hot, in a large sauté pan over medium heat.
  • Fry the chicken until browned on both sides to an internal temperature of 160°F using a thermometer (because they are pounded thin, they will only take a few minutes on each side).
  • Once cooked, place the chicken on paper towels to drain any excess grease. Serve with apple chutney and bread.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. Then place a piece of plastic wrap over top and pound to an even thickness using a mallet or rolling pin.

Nutrition

Calories: 425kcal | Carbohydrates: 49g | Protein: 32g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 162mg | Sodium: 503mg | Potassium: 588mg | Fiber: 3g | Sugar: 20g | Vitamin A: 266IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 3mg

Wiener Schnitzel

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 425 kcal

Equipment

  • plastic wrap

Ingredients
 
 

  • 2 large Chicken breast boneless skinless butterflied (substitute pork loin chops if desired)
  • 1 cup All-purpose flour
  • 2 Eggs beaten
  • 1 cup Seasoned bread crumbs
  • 1/4 cup Vegetable oil or more if needed
  • 4 Dinner rolls or bread of your choice

Apple Chutney

  • 1 Granny Smith apple peeled and diced
  • 3 tbsp Brown sugar
  • 6 tbsp Water
  • 1 tbsp Butter
  • 1 tbsp Honey

Instructions
 

  • Coat the chicken with flour. Then dip in egg. Finally, coat the chicken well with the breadcrumbs using your hands to pack them on tight.
  • In the meantime, in a sauté pan over medium-low heat, add the apples, sugar, water, butter, and honey. Bring to a simmer until very thick syrup-like consistency is achieved. Season with salt and pepper to taste.
  • Heat the oil until piping hot, in a large sauté pan over medium heat.
  • Fry the chicken until browned on both sides to an internal temperature of 160°F using a thermometer (because they are pounded thin, they will only take a few minutes on each side).
  • Once cooked, place the chicken on paper towels to drain any excess grease. Serve with apple chutney and bread.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. Then place a piece of plastic wrap over top and pound to an even thickness using a mallet or rolling pin.

Nutrition

Calories: 425kcalCarbohydrates: 49gProtein: 32gFat: 11gSaturated Fat: 4gCholesterol: 162mgSodium: 503mgPotassium: 588mgFiber: 3gSugar: 20gVitamin A: 266IUVitamin C: 3mgCalcium: 115mgIron: 3mg
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