by Carmen Allan-Petale
The origin on the schnitzel is unknown although the most famous schnitzel dish – the Weiner Schnitzel – comes from Vienna (hence its name) and dates back to at least 1845.
In Austria, by law the Wiener Schnitzel has to be made from veal and if it’s made from any other meat it can’t use ‘Wiener’ in its name.
We loved eating schnitzel when we went to Vienna for our friends’ wedding earlier this year, and had it with a traditional potato salad which was also delicious.
When we tried to replicate it at home, we couldn’t find any veal so we made it from chicken and served it with a green salad and homemade potato chips.
The recipe below serves two.
Take two chicken breasts and pound them so that they’re thin. Pat both of the breasts dry.
Beat one egg and set it aside.
Dip the one chicken breast in a bit of flour, cover it in the beaten egg and then roll it in half a cup of dried breadcrumbs. Repeat for the other chicken breast and then cover and pop the breasts into the fridge for at least an hour.
Cover a small saucepan with olive oil and then fry the breasts on each side for about 3-4 minutes each side.
Remove from the pan and serve with a slice of lemon, salad and homemade potato chips. Simples!