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- Cuisine: Hungarian
Ingredients
2 large chicken breasts
1 cup plain flour seasoned with salt and pepper
1 egg, whisked with 1 tablespoon water
2 cups dry breadcrumbs
500 ml vegetable oil
Preparation
Place chicken breast on chopping board and with a sharp knife, slice evenly through to create 2 or depending on thickness, even 3 thin escalopes of chicken. Flatten out to even width with a meat mallet.
Lay out three large plates ready to coat the chicken - one with seasoned flour, another with egg mix, another with breadcrumbs.
Using one hand, lightly coat the chicken with flour, shake off excess, dip each side into egg, then coat with breadcrumbs.
Heat a deep frying pan with the oil and one or two at a time, cook the chicken schnitzel, turning over once the underside turns golden brown.
Prepare a draining bowl - a deep sided bowl filled with crumpled absorbent kitchen paper and stand the cooked schnitzel upright so more of the oil is able to drain away.
Serve with potatoes- mashed, boiled or fried.
Hungarian Restaurants
Displaying 9 of 9 Hungarian Restaurants.
| Restaurant | Suburb | |
| 1. | Corner 75 Hungarian Restaurant | Randwick |
| 2. | JB's Restaurant | Falls Creek |
| 3. | Budapest | Elsternwick |
| 4. | The Little Hungarian | Caulfield South |
| 5. | Cafe Zi-Zi | Leichhardt |
| 6. | Cafe Pinocchio Carlton | Carlton North |
| 7. | Twenty One | Double Bay |
| 8. | Gelato Bar | Bondi Beach |
| 9. | Adelong's Coat of Arms Kaffeehaus Restaurant | Adelong |
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Hot Tips
Bringing meat to room temperature
Always bring your meat (this does not apply to minced meat) to room temperature before cooking it. This will allow for the exterior of the meat to brown nicely when it comes into contact with heat.
Glossary
Carp
Considered a pest by many Australians, the European carp inhabits many of the continent's waterways. It is however prized by many communities including the Chinese and some Middle Eastern nationalities.
