Anyone here have any restaurants that make a great chicken schnitzel? I don't eat pork or lamb, and I've looked at many online menus and cannot seem to find any with chicken (I know they are out there though!).
Thank you!
-a Jewish, ex vegetarian of 10 years!
I haven't heen to these places but Restaurant Bahur-Tov has chicken schnitzel. I did a google search for Jewish restaurants in Vienna. That was the easiest way for me to find it. I hope this helps
Schnitzel made out of lamb would be truly unusual in Vienna. Traditionally, wiener schnitzel is made from veal. Do you eat veal?
Turkey schnitzel is also slightly more popular than chicken schnitzel. Do you eat turkey?
We eat chicken schnitzel about once/week from a place on our block called Huehner Paradies at Rennweg 39. It is a fast food set up, which is really the only kind of places you can get chicken schnitzel in Vienna. That said, we think it is pretty good.
Ohhh thanks guys. Turkey is fine with me. That chicken schnitzel place sounds good.
No veal.
@Boba: You can enjoy chicken schnitzel at home long after you return from Vienna. When you are in Vienna, go to a grocery store and buy a 1 kg bag or box of semmel broesel ( bread crumbs made from stale "Kaiser rolls") - it is the one absolutely essential ingredient that you cannot get in the U.S. To make chicken schnitzel at home (it's easy): I set out 3 stainless steel round cake pans and fill one half-full with flour, one with beaten eggs (enough to completely coat the bottom of the pan), and one half-full with semmel broesel (I add a little salt and pepper to the broesel). Pound chicken breast fillets flat, coat both sides in flour, then dip both sides in beaten egg, and then coat (press in) both sides with semmel broesel. Fry the breaded fillets in peanut oil (for some flavor) until golden brown, flipping at least once to cook evenly, then place the schnitzel on a wire rack on a baking pan in the oven at 350 F for 10 or 15 minutes to drain the excess oil. It comes out great every time. This cannot be done with American bread crumbs; they just don't work. I keep the bags of broesel in the freezer (no need to thaw before use). Fortunately, we have friends in Austria who send us semmel broesel when we run out, but we prefer to buy it in person, so we try to get back to Vienna as often as possible, which is about once every 2-3 years.
I appreciate the recipe and will follow your suggestion, but I was hoping to eat it at a restaurant as well.
Yes, of course, I understood. Just wanted to let you know you can make it at home if you pick up some broesel while you’re in Vienna. Good luck with your quest.
This should not be a problem. Most restaurants which serve a Schnitzel from pork serve the chicken variant as well.
Try Rosenberger. off of Kaertnerstrasse in Vienna, the chicken Schnitzel is prepared as you wait. "They" are out there as "Schnitzel vom Huhn"
