Crispy Kosher Chicken Cutlets: A Savory Delight

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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.

Crispy Kosher Chicken Cutlets: A Savory Delight - Jewish recipe
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.
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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

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.
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