Chicken Schnitzel

To get you in the mood, I take you to the amazing world famous Marchfelderhof Restaurant in Vienna, Austria (known for their schnitzel).


3 eggs total

Juice of 1 large lemon

About 2/3 cup flour

1 teaspoon salt

1 teaspoon hot paprika

2 boneless, skinless chicken breast halves, pounded flat

Vegetable oil for frying


In a medium bowl, beat one egg with the lemon juice.  Slowly beat in flour until it is the consistancy of pancake batter.  Stir in salt and paprika.

Heat about 1/4 cup 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.