Live from Vienna, Austria - Chicken Schnitzel
A tour of the world-famous Marchfelderhof Restaurant in Vienna, Austria - and an easy recipe for Chicken Schnitzel.
3 eggs, total
Juice of 1 large lemon
About 2/3 cup flour (I like Wondra for batters)
1 teaspoon salt
1 teaspoon hot paprika
2 boneless, skinless chicken breast halves, pounded flat
In a medium bowl, beat one egg with the lemon juice. Slowly beat in flour until it is the consistancy of pancake batter. Season with salt and paprika.
Heat a little bit of vegetable oil in a large, deep skillet. Dip each piece of chicken in batter and fry until golden brown, turning once. Meanwhile, fry two eggs, sunny-side up. Top each schnitzel with a fried egg. Garnish with lemon slices. Serves 2.
Note: To make larger quantities, fry in batches and keep warm in the oven.