Viennese Style Schnitzel
Viennese Schnitzel, famously known as Wiener Schnitzel, is a centerpiece of Austrian cuisine and—protected by law in Austria to guarantee its authenticity—is traditionally a thin, breaded and pan-fried veal cutlet with a delicate, golden crust. While the genuine version calls for veal, my friend Ulrike introduced me to using chicken breast as a healthier, more affordable alternative that still delivers on flavour and texture. The secret to an exemplary cutlet is tenderizing the filets by pounding them thin, then coating them in a light dusting of flour, an egg wash, and high-quality breadcrumbs—freshly made crumbs or a crisp panko work best—to achieve that signature crunch. The cutlets are shallow-fried in clarified butter or neutral oil until gloriously golden and crisp, and served simply with lemon wedges and either a fresh garden salad or a classic potato salad for a satisfying, elegant meal.
For ultimate buttery flavor, choose organic chicken breast from a trusted source. My favourite chicken farm in Canada is Yorkshire Valley Farm — their birds have a rich, buttery taste and superior texture. They offer home delivery if you live in Ontario, Quebec, New Brunswick, Nova Scotia, Newfoundland or Prince Edward Island.
Viennese Style Schnitzel Recipe
By Zosia Culinary Adventures | Date: January 17,2026
Preparation Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 filet
Ingredients:
450 g or 2 boneless chicken breasts, butterflied
2 cups Panko breadcrumbs
1 cup avocado oil (or any high smoke point oil)
2 eggs
salt and pepper to taste
Meyer SuperSteel Stainless Steel 24cm/9.5" Non Stick Fry Pan Skillet Made in Canada
Instructions:
Butterfly each chicken breast. Start by placing the boneless chicken breast flat on a clean cutting board, positioning the thickest part so it faces toward you — this gives you better control as you work. With your non-dominant hand, hold the breast firmly, keeping your fingertips curled and safely away from the path of the blade. Using a sharp chef’s knife, slice horizontally through the thickest portion in a slow, steady motion; then gently open the breast like a book so it becomes two thinner pieces. Repeat the same careful slicing technique with the second, thicker breast until both are evenly halved.
You should now have four chicken filets that are significantly thinner and much easier to handle for even cooking. Next, place each chicken piece between a sheet of plastic wrap or a piece of parchment paper to protect the meat and your work surface. Using a meat mallet or rolling pin, gently but firmly pound each piece, working from the center outward, until the thickness is uniform. Continue this pounding process with the remaining filets, checking frequently to ensure consistent thickness and to avoid tearing the meat.
If you wish to season all the chicken filets with salt and pepper, this would be the best time to do so. Personally, I don’t season the chicken breast, as I prefer the clean, simple flavor; besides, when the chicken is breaded it will pick up some of the salt from the coating.
Place the breadcrumbs in a shallow dish or a plate. Spread the flour in the second shallow dish. Beat the eggs in a third shallow dish.
Working with one at a time, dredge the chicken filet thoroughly in the flour, shaking off the excess. Using tongs, dip both sides of the filet in the egg mixture, taking care to coat them thoroughly. Dip both sides of the chicken in the breadcrumbs, pressing the crumbs with your fingers to form and even , cohesive coat. Place the breaded chicken filets in a single layers on the wire rack or on a dry large platter and let the coating dry for 5 minutes.
Meanwhile, heat 6 tablespoons of oil in a heavy-bottomed, non-stick skillet over medium-high heat until it shimmers but does not smoke — about 2 minutes.
Lay two breaded cutlets gently in the skillet and cook until golden brown and crisp on the first side, gently pressing down on the cutlets with a wooden spatula to ensure even browning, about 3 minutes. Using tongs, turn the cutlets, reduce the heat to medium, and continue to cook the second side to deep golden brown and crisp, 2.5 to 3 minutes. Line the warmed plate with double layer of paper towels and set the breaded filets on the top, place the plate in the preheated oven to 300°F or 150°C.
After draining on paper towels, serve chicken schnitzels with lemon wedges and fresh garden salad, potato salad or cucumber dill salad.
Mahlzeit!
