Chicken Schnitzel

This is a quick and easy meal that is DELICIOUS! It hits the spot every time. 

Wiener Schnitzel is a popular Austrian dish, which is basically a boneless cutlet. It is typically either a thin cutlet of either veal of pork, coated in bread crumbs and fried. I personally like the chicken version, as it is easier to find and tastes just as good!

1 pound chicken breast filets (try to find the thinnest cuts available)

1-2 tbs. extra virgin olive oil

1 egg

2 C all-purpose flour

salt and pepper, to taste

Combine flour, salt and pepper in a small bowl. Beat the egg in a separate bowl.

If you were unable to purchase thin chicken breast filets, you can also pound the filets until they have thinned out a bit of you can cut them in half, width-wise. The thinner the filets, the better the schnitzel will taste!

Heat the olive oil in a large frying pan over medium heat. Meanwhile, take one of the chicken filets and dip it in the egg, then coat in the flour mixture (Hint: to avoid "flour fingers", use a fork or tongs to transfer the filet from egg to flour). Repeat until all the filets have been coated in the egg and flour mixture. 

Once the oil has heated up, place filets in the skillet and cook 3-5 minutes per side, or until golden brown. Flip and cook an additional 3 minutes. (Note: cooking time will vary depending on the thickness of the filets). 

Once cooked through, remove from pan and place on a paper towel-covered plate (this will soak up the extra grease). Repeat until all filets are cooked.

Enjoy with a mixed spring salad tossed in olive oil and vinegar, or other light dressing. You can also try it with whole wheat pasta with pesto or olive oil. 

The great thing about this dish is you can vary the seasonings in the flour mixture. I personally like to add Old Bay seasoning, fresh rosemary, red pepper, or lemon zest depending on my mood.