Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Crispy Kosher Chicken Schnitzel: A Classic Delight

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Meat (Fleishig)

Schnitzel is a beloved dish with roots in Central Europe, and it has become a staple in many Jewish homes worldwide. Traditionally made with veal, chicken schnitzel is a popular kosher adaptation that maintains the dish’s crispy, golden allure while adhering to dietary laws. Perfect for Shabbat dinners or festive occasions, this schnitzel is both comforting and satisfying. Its crunchy exterior and tender interior make it a cherished favorite, often accompanied by fresh salads or hearty sides. Enjoy the timeless flavor of schnitzel, a dish that brings warmth and nostalgia to any meal.

Tips for Crisp Schnitzel

Pound the chicken to an even thickness so it cooks quickly and evenly. Let the breaded cutlets rest for 10 minutes before frying so the coating sticks, and keep the oil hot enough that the cutlets sizzle as soon as they go in. Drain them on a rack rather than paper towels to keep the bottoms crisp.

Kosher Notes

This is a meat (fleishig) recipe. Use kosher chicken and breadcrumbs that are pareve; some breadcrumbs contain milk. Schnitzel is a Shabbat and weeknight favorite in Israeli homes, often served with mashed potatoes, rice or salad.

Storage

Leftover schnitzel keeps 3 days in the refrigerator. Reheat it in a 400°F oven or an air fryer for a few minutes to bring back the crunch; it’s also great cold in a sandwich.

Crispy Kosher Chicken Schnitzel: A Classic Delight
Schnitzel is a beloved dish with roots in Central Europe, and it has become a staple in many Jewish homes worldwide. Traditionally made with veal, chicken schnitzel is a popular kosher adaptation that maintains the dish's crispy, golden allure while adhering to dietary laws. Perfect for Shabbat dinners or festive occasions, this schnitzel is both comforting and satisfying. Its crunchy exterior and tender interior make it a cherished favorite, often accompanied by fresh salads or hearty sides. Enjoy the timeless flavor of schnitzel, a dish that brings warmth and nostalgia to any meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Jewish
Ingredients Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts pounded to 1/4 inch thickness
  • 1 cup all-purpose flour for dredging
  • 2 teaspoons salt divided
  • 1 teaspoon black pepper
  • 2 eggs beaten
  • 1 cup breadcrumbs preferably panko
  • 1 teaspoon paprika
  • 1/2 cup vegetable oil for frying

What I use for this recipe

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Method
 

  1. Prepare the chicken breasts by pounding them to an even 1/4 inch thickness using a meat mallet or rolling pin.
  2. In one shallow dish, combine the flour, 1 teaspoon salt, and black pepper. In a second dish, beat the eggs. In a third dish, mix the breadcrumbs with paprika and the remaining 1 teaspoon salt.
  3. Dredge each chicken piece in the flour mixture, shaking off excess. Dip into the beaten eggs, allowing excess to drip off, and then coat thoroughly with the breadcrumb mixture.
  4. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces, being careful not to overcrowd the pan.
  5. Fry the chicken for about 3-4 minutes on each side, or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.
  6. Transfer the cooked schnitzels to a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges or your choice of side dishes.

Notes

For a lighter version, consider baking the schnitzels at 400°F (200°C) for about 20 minutes, flipping halfway through. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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