Chicken Schnitzel

    • Prep Time
    • 10 mins
    • Cook Time
    • 20 mins
    • Yield
    • 12-16 cutlets
    • Difficulty Level

Schnitzel is a very popular dish in Israel, brought over by the Ashkenazi Jews from Europe. The patty is typically chicken or turkey breast, since the laws of kashrut do not allow the German pork version.

Before frying, the meat is coated with a mixture of egg wash and breadcrumbs. Some recipes use spices like paprika and sesame seeds. In Israel, schnitzel is usually served with anything from Israeli salad to mashed potatoes, ketchup or the very popular hummus.

Variations of this dish are common all around the world. In America we call it chicken cutlets.

Crispy on the outside and moist on the inside, you can serve schnitzel by itself, in a sandwich or with any sides that strike your fancy. Hope you enjoy this recipe!

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14 Ratings

Ingredients

  • 1 cup flour
  • 2 large eggs
  • 3 tbsp lemon juice, plus zest for garnish
  • 1 cup breadcrumbs, matzo meal or panko
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 tbsp sesame seeds (optional)
  • oil for frying, grapeseed preferred
  • 4 boneless skinless chicken cutlets

Instructions

  • 1. Slice chicken into 1/2-inch thick cutlets. Pound cutlets until thin.
  • 2. Set up three shallow bowls. In the first bowl, put the flour. In the second, beat the eggs and 2 tbsp lemon juice. In the third bowl, combine breadcrumbs, paprika, salt, pepper, garlic powder and optional sesame seeds.
  • 3. Fill a heavy bottomed pan about halfway with oil. Heat the oil slowly over medium heat.
  • 4. Dip one cutlet at a time into the breading bowls—first coat with flour, then egg, then the breadcrumb mixture.
  • 5. Fry individually on both sides until golden brown and cooked through, 2-4 minutes per side. Set the finished schnitzel on a paper towel set over a drying rack and repeat until all the schnitzels are fried.
  • 6. Right before serving sprinkle lemon juice and zest over schnitzel. Serve with Israeli salad or in a sandwich.

Instructions

  • 1. Slice chicken into 1/2-inch thick cutlets. Pound cutlets until thin.
  • 2. Set up three shallow bowls. In the first bowl, put the flour. In the second, beat the eggs and 2 tbsp lemon juice. In the third bowl, combine breadcrumbs, paprika, salt, pepper, garlic powder and optional sesame seeds.
  • 3. Fill a heavy bottomed pan about halfway with oil. Heat the oil slowly over medium heat.
  • 4. Dip one cutlet at a time into the breading bowls—first coat with flour, then egg, then the breadcrumb mixture.
  • 5. Fry individually on both sides until golden brown and cooked through, 2-4 minutes per side. Set the finished schnitzel on a paper towel set over a drying rack and repeat until all the schnitzels are fried.
  • 6. Right before serving sprinkle lemon juice and zest over schnitzel. Serve with Israeli salad or in a sandwich.

Rate this recipe

  • 14 people rated this recipe

  • Average Rating

    (3.9 / 5)


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