The Secret to the Perfect Crunch: How to Turn Basic Chicken into Viennese Schnitzel

Though we’re used to thinking that the most famous and delicious dishes out there are also the most complicated when it comes to cooking, in some cases it’s far from being true. That’s the case of the famous Viennese Schnitzel, which is basically breaded chicken, so don’t be scared of the meal’s complicated name.

In fact, with this recipe, you’ll get the best Schnitzel that can be compared to those served in the best cafes and restaurants of Vienna.

Here’s what you need: 2 chicken breasts (about 150 g each), 50 g flour, 100 g of breadcrumbs, 1 egg, 50–80 g of melted butter, 1/2 tsp of lemon zest, 1/2 tsp of orange zest, salt and black pepper to taste.

Cut the chicken breast lengthwise, pat it dry with a paper towel, and make small slits along the edges so the meat doesn’t curl up while frying. Gently pound it through plastic wrap until it’s about 4–5 mm thick.

Prepare three plates: one with flour, one with lightly beaten egg, and one with breadcrumbs, into which immediately mix lemon and orange zest. Heat a skillet with melted butter.

Dip each piece first in flour, then in egg, and finally in breadcrumbs, pressing the coating firmly onto the meat. Fry over medium heat for 2–3 minutes on each side until golden brown.

Place the finished schnitzels on paper towels to remove excess fat, and serve immediately; they turn out crispy on the outside and very juicy on the inside, with a light citrus aroma.