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

Crispy Kosher Chicken Cutlets: A Savory Delight

By /
Jump to Recipe Print Recipe
Meat (Fleishig)

Chicken cutlets have long been a staple in many kitchens, but when prepared in a kosher style, they become something truly special. This dish brings together the perfect blend of spices and a crispy coating, making it an ideal choice for Shabbat dinners or family gatherings. The tradition of breading and frying chicken has roots in various cultures, but the kosher version ensures adherence to dietary laws while delivering on flavor. Pair it with a bright salad or fluffy rice for a complete meal that everyone will love.

Tips

Pound the chicken evenly and season every layer of the coating. Let the breaded cutlets rest briefly before frying, and fry over medium heat so the coating browns while the chicken cooks through to 165°F.

Kosher Notes

This is a meat (fleishig) recipe. Use kosher chicken and breadcrumbs that are pareve, since some contain milk. These cutlets are a standard Shabbat and weeknight dish in many kosher homes.

Storage

Leftover cutlets keep 3 days in the refrigerator. Reheat in a hot oven or air fryer to keep them crisp, or slice them cold for sandwiches and salads.

Crispy Kosher Chicken Cutlets: A Savory Delight
Chicken cutlets have long been a staple in many kitchens, but when prepared in a kosher style, they become something truly special. This dish brings together the perfect blend of spices and a crispy coating, making it an ideal choice for Shabbat dinners or family gatherings. The tradition of breading and frying chicken has roots in various cultures, but the kosher version ensures adherence to dietary laws while delivering on flavor. Pair it with a bright salad or fluffy rice for a complete meal that everyone will love.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Jewish
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts pounded to 1/2 inch thickness
  • 1 cup all-purpose flour for dredging
  • 2 cups plain breadcrumbs unseasoned
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 large eggs beaten
  • 1/4 cup water for egg wash
  • 1/2 cup vegetable oil for frying

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

  1. Prepare the chicken by pounding it to an even 1/2 inch thickness.
  2. Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs mixed with water, and one with breadcrumbs combined with paprika, garlic powder, kosher salt, and black pepper.
  3. Dredge each chicken breast in flour, shaking off excess, then dip in the egg wash, and finally coat with the breadcrumb mixture.
  4. Heat vegetable oil in a large skillet over medium heat until shimmering.
  5. Fry the breaded chicken cutlets in batches, about 4-5 minutes per side, until golden brown and cooked through.
  6. Remove and drain on a paper towel-lined plate.
  7. Serve hot, garnished with lemon wedges if desired.

Notes

For a lighter version, consider baking the cutlets at 400°F (200°C) for 20-25 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 320
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 400mg 17%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 30g 60%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




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.

Scroll to Top