Chicken Vienna Recipes

VIENNA SCHNITZEL

Steps:

• Heat deep-fryer to 350 degrees F (175 degrees C).
• Place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick.
• Place the flour and bread crumbs in separate dishes. Soup plates are useful. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another soup plate.
• Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry in cooking oil until golden brown.

VIENNESE FRIED CHICKEN

Steps:

• Cut the chicken into 2-inch pieces and season with salt and pepper.
• Preheat a deep pot of oil or a deep fryer to 365 degrees F.
• Bread the chicken pieces by first dredging in flour, then dipping in eggs, and lastly, rolling in bread crumbs or panko. Deep-fry in oil until done and golden in color. Drain off excess oil. Season with salt and squeeze fresh lemon juice.
• Skewer each piece in a rosemary sprig. Arrange in a serving platter, serve with Lemon Rosemary Butter Dipping Sauce, and garnish with lemon wedges.
• In a small saucepan, heat the butter and rosemary just until warm. Allow to cool for a few minutes. Strain into a sauce bowl. Stir in lemon juice.

VIENER BACKHENDL: FRIED CHICKEN

Steps:

• Cut each chicken into 8 pieces. Remove the skin but not the bones. Season generously with salt and pepper.
• Heat vegetable oil to 300 degrees F. On 3 separate soup plates, put the flour, eggs and bread crumbs, and dip all chicken pieces first in flour, then eggs, and finally bread crumbs. Shake off excess crumbs.
• Fry chicken pieces for about 12 to 14 minutes until nice and brown. Drain on paper towels.
• Fry the parsley for about 30 seconds. Remove, drain on paper towels, and sprinkle over chicken.
• Divide onto 4 plates. Sprinkle with parsley and serve with half a lemon.

CHICKEN VIENNA

Steps:

• In a large skillet, heat olive oil and brown pieces ofch icken which have been rolled in mixture of flour, salt and pepper. Remove pieces of chicken as they brown and put aside. Into same skillet, add chopped onion and garlic sauté for 4 minutes. Add mushrooms sauté for 3 minutes then add tomatoes. Over this sprinkle cilantro or tarragon, then add vermouth and mix well. Simmer for 3 minutes. Put chicken into skillet and spoon some of the vegetable mixture over pieces. Cover skillet tightly and simmer for 30 minutes, basting the chicken twice during this period with sauce. Remove chicken from skillet.Sprinkle 1 tablespoon flour over sauce in skillet and stirring with whisk, simmer for 5 minutes until sauce thickens. Add the sour cream and return chicken to skillet. Heat gently for 4 to 5 minutes. Remove chicken to heated platter. Check sauce for seasoning. Spoon sauce over chicken and serve with rice.

CHICKEN VIENNA

Steps:

• 1. In a large skillet, heat olive oil and brown pieces of chicken which have been rolled in mixture of flour, salt and pepper. Remove pieces of chicken as they brown and put aside. Into same skillet, add chopped onion and garlic sauté for 4 minutes. Add mushrooms sauté for 3 minutes then add tomatoes. Over this sprinkle cilantro or tarragon, then add vermouth and mix well. Simmer for 3 minutes. Put chicken into skillet and spoon some of the vegetable mixture over pieces. Cover skillet tightly and simmer for 30 minutes, basting the chicken twice during this period with sauce. Remove chicken from skillet.2. Sprinkle 1 tablespoon flour over sauce in skillet and stirring with whisk, simmer for 5 minutes until sauce thickens. Add the sour cream and return chicken to skillet. Heat gently for 4 to 5 minutes. Remove chicken to heated platter. Check sauce for seasoning. Spoon sauce over chicken and serve with rice.