Pumpkin Seed Schnitzel

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5.12 to 8.`12 189

When visiting Austria, one of our favorite indulgences is Schnitzel. This dish is found on most dinner tables and in every restaurant. Having Margit Stöger here in our own kitchen has been a culinary delight for all of us. She uses chicken for this dish but you can substitute any meat, such as; pork, veal, turkey or beef. The addition of pumpkin seeds to the breading takes this meal to the next level.

Boneless chicken breast
Stöger Pumpkin seeds (we used roasted and salted)
Salt and pepper
Canola oil for frying

Slice or pound chicken breast to approximately 1/8 inch thick. Salt and pepper the chicken and toss with flour until coated. Mix 1 Tbsp milk per egg and whisk together in a shallow dish. In a separate dish, combine Stöger pumpkin seeds and breadcrumbs. Dip floured chicken in egg and then dredge in breadcrumbs. Heat oil to frying temperature (to check the heat, drop a small piece of bread in the oil, if it bubbles, the oil is ready). Fry the cutlets, turning once in the oil until golden. Drain on a paper toweled dish before serving.


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