Austrian Chicken Schnitzel and the 50th anniversary of the Sound of Music :)


About a month ago, I got a notice from my Amazon that there was a special prerelease price of the 50th anniversary  Bluray edition of the Sound of Music. I didn’t hesitate and bought it. It arrived this week and my husband and I decided to watch it today because we had the day off. I thought that I should make a typical Austrian recipe to remember the moment. We watched it and loved it. The imagery was incredible and Julie Andrews and Christopher Plummer were wonderful. Those voices!


The Bluray even came with a special edition book. Love it!
So, enough about the movie. The recipe was super simple and delicious! The squeeze of lemon juice really brings out the flavours!

Adapted from Bon Appetit


4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
Kosher salt and freshly ground black pepper
1 cup all-purpose flour (for dredging)
2 large eggs
1 tablespoon Dijon mustard
2 cups bread crumbs
2 tablespoons olive oil,divided
2 tablespoons unsalted butter, divided
Chopped flat-leaf parsley
Lemon wedges


Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow baking dish. Place 1 cup of bread crumbs in another shallow baking dish, adding remaining 1 cup as needed. Starting  with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly, carefully coat with bread crumbs,  Transfer chicken to prepared baking sheet.

Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. This may take less time if your chicken breasts are a bit thinner. Transfer chicken breasts to a paper towel-lined plate and season with salt.
Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates. Use the wedged to squeeze juice over the chicken breastsand garnish each with parsley.

Enjoy! Xxxx Natascha