Schnitzel is as delicious as it is diverse! There are several different types of schnitzel, including hahnchenschnitzel (chicken schnitzel), wiener schnitzel (veal schnitzel) which is a protected geographical indication in Austria and Germany and can only be made of veal, and Jägerschnitzel which is served with mushroom sauce.


  • 1 chicken breast

  • 80g-100g breadcrumbs

  • 20g flour

  • 1 egg

  • Pinch of salt and pepper

  • Vegetable oil for cooking


  • 1.

    Place chicken breast between two sheets of baking paper and pound with a meat mallet or rolling pin to about ½ inch in thickness.

  • 2.

    Season schnitzel with salt.

  • 3.

    Whisk egg.

  • 4.

    Put flour, egg and breadcrumbs in three different shallow bowls or plates.

  • 5.

    Coat schnitzel with flour, then egg, then breadcrumbs (pressing gently in breadcrumbs so they stick. Don’t press too firmly, or the characteristic air bubbles in the crumbs won’t form.)

  • 6.

    Put vegetable oil in shallow frying pan (approximately 1cm deep) and heat oil to 180°C. (To test the right temperature of oil place a wooden skewer in oil. If it has reached the right temperature bubbles will form around the skewer.)

  • 7.

    Fry schnitzel for 3-4 minutes on each side, until golden in colour. (Turn down the heat if the becomes too dark, too fast.) Gently push oil over top of schnitzel to help produce air bubbles/pockets in breadcrumbs.

  • 8.

    Remove from the pan and place on paper towel to remove excess oil.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 217kj
  • Fat Total 7g
  • Saturated Fat 2g
  • Protein 14g
  • Carbohydrate 22g
  • Sugar 1g
  • Sodium 225mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Try this delicious recipe  during Oktoberfest at Lowenbrau Keller and at Bavarian Bier Cafes.

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