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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

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.