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Chicken Schnitzel

SERBIA

Thin Breaded and Fried Chicken

SUBMITTED BY

Heather

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When it comes to fried chicken, I don’t immediately think of schnitzel, but Heather and her grandmother’s recipe changed my mind!

Serbian Chicken Schnitzel, known locally as Pileći Bečki (Chicken Viennese), is a beloved dish that showcases Serbia’s deep connection to Central European cuisine. This crispy, golden-brown delicacy has become a staple in Serbian households and restaurants, offering a delicious blend of tradition, flavor, and cultural influence.

The Origins of Schnitzel and Its Journey to Serbia

The origins of schnitzel can be traced back to Austria, specifically to the famous Wiener Schnitzel, which is traditionally made with veal. The dish itself has deeper roots, with food historians linking its earliest versions to Byzantine and even Roman culinary traditions. Over time, schnitzel recipes spread across Europe, making their way into Germany, Hungary, and the Balkans.

During the 19th century, when Serbia was under the influence of the Austro-Hungarian Empire, many Central European culinary traditions found their place in Serbian cuisine. This included the adaptation of schnitzel, which was modified to use more readily available meats, such as pork and chicken.

The Serbian Take on Chicken Schnitzel

While traditional Wiener Schnitzel is prepared using veal, Serbian kitchens embraced a more accessible and affordable alternative—chicken. The Serbian Chicken Schnitzel follows a simple yet effective preparation method. Chicken breast is pounded until thin, seasoned, coated in flour, dipped in beaten eggs, and then coated with breadcrumbs before being pan-fried or deep-fried to perfection.

One of the defining characteristics of Serbian Chicken Schnitzel is its slightly thicker breading, which results in a crunchier texture compared to its Austrian counterpart. Additionally, many Serbian households and restaurants serve schnitzel with sides such as mashed potatoes, tartar sauce, or a fresh salad, creating a well-balanced meal.

Popular Variations in Serbia

Over time, Serbian Chicken Schnitzel has evolved, leading to several unique variations. Some of the most notable include:

  • Karađorđeva Šnicla (Karađorđe’s Schnitzel) – Although originally made with pork, this variation involves rolling meat around a filling of kajmak (a creamy dairy spread), breading it, and frying it to achieve a rich and indulgent dish.

  • Stuffed Schnitzel – Some Serbian recipes include stuffing chicken schnitzel with ham, cheese, or mushrooms before breading and frying, adding an extra layer of flavor.

  • Baked Schnitzel – A lighter alternative where the breaded chicken is baked instead of fried, maintaining its crispiness while reducing oil content.

Today, Serbian Chicken Schnitzel remains a popular choice in homes and restaurants across the country. It is frequently featured in traditional Serbian kafana menus, where it is served alongside other Balkan classics such as ćevapi (grilled minced meat) and sarma (stuffed cabbage rolls).

This dish has also gained international recognition, particularly among Serbian communities abroad, where it continues to be a comfort food that connects people to their heritage.

The history of Serbian Chicken Schnitzel is a testament to the country’s rich culinary traditions and its ability to adapt international influences into something uniquely Serbian. Whether enjoyed at home, in a restaurant, or at a festive gathering, this dish remains a beloved part of Serbia’s gastronomic landscape.

Chicken Schnitzel

Servings 12
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Ingredients
  

  • 3 large boneless skinless chicken breasts
  • ½ cup flour
  • 2-3 large eggs
  • 1½ cups plain breadcrumbs
  • salt & pepper
  • neutral oil for frying
  • mashed potatoes and/or sauerkraut for serving

Instructions
 

  • Slice and pound your chicken breasts into thin cutlets. You should get about 4 per chicken breast, depending on the size.
  • Set up three shallow bowls: one bowl with flour, ½ tsp of salt (or to taste), and some fresh cracked pepper; one bowl with 2-3 beaten eggs; and one bowl with breadcrumbs.
  • Coat both sides of each cutlet in the flour, then in egg, letting any excess drip off. Finally, cover both sides of the cutlet in breadcrumbs, pressing firmly to make sure there are no wet spots left. Continue with the rest of the cutlets, adding them to a plate as you go. Tip: if you let them sit a bit before frying it will help the coating stick.
  • To a large frying pan, add oil until it coats the bottom of the pan. Heat the oil on medium heat and when shimmering and hot, add cutlets to the pan with a bit of space between each one so they aren't crowded.
  • Fry each side for 3-4 minutes until golden brown and crispy. When cooked, transfer them to a dish or rack lined with paper towels to catch any excess oil and moisture. Continue with the remaining cutlets, adding more oil if needed.
  • Serve with sides and enjoy!
Course: Dinner
Region: Europe

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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