Viennese Chicken Breasts Recipe

I originally made this Viennese Chicken Breasts for my spouse but I can't stop eating it now! No other ingredient will make Viennese Chicken Breasts taste so yummy than chicken. Your High Protein diet should include Viennese Chicken Breasts. Easy eater, Fussy eater. No problem! Try this recipe for Viennese Chicken Breasts and win over all.


Preparation Time1 Hr 0 MinCooking Time10 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
DishMain Ingredient
Interest Group


 Whole chicken breasts3 , boned and halved
 Ground black pepper To Taste
 Salt To Taste
 Flour3 Tablespoon (For Dredging)
 Eggs2 , beaten
 Fine fresh bread crumbs1 Cup (16 tbs)
 Butter1⁄2 Cup (8 tbs)
 Lemon slices6
 Anchovy fillets6 , stuffed with capers
 Chopped parsley1 Tablespoon

Nutrition Facts

Serving size

Calories 309 Calories from Fat 165

% Daily Value*

Total Fat 19 g28.8%

Saturated Fat 10.5 g52.5%

Trans Fat 0 g

Cholesterol 163.9 mg

Sodium 431.6 mg18%

Total Carbohydrates 11 g3.6%

Dietary Fiber 0.83 g3.3%

Sugars 0.5 g

Protein 24 g48.9%

Vitamin A 15.6% Vitamin C 16.2%

Calcium 5.4% Iron 10%

*Based on a 2000 Calorie diet


1. Remove skin from chicken breasts. Place the chicken breasts between slices of waxed paper and pound until thin.
2. Sprinkle both sides with salt and pepper, dredge with flour and dip in the beaten eggs. Coat with the bread crumbs and tap lightly with the flat edge of a knife to make the crumbs stick. Refrigerate one hour or more so crumbs will adhere.
3. In a skillet heat the butter, add the chicken and cook until brown on both sides. Garnish with the lemon slices, anchovy fillets and parsley.