Wiener Schnitzel

Prep Time 20

Cook Time 15

Servings 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