Chicken Schnitzel (Israeli-Style)
Golden, crispy, and irresistibly satisfying — chicken schnitzel is the kind of dish that turns an ordinary dinner into something special. This recipe is a nod to Central and Eastern European comfort food, where schnitzels are beloved staples in both home kitchens and corner cafés. Whether served with lemon wedges, mustard, or a side of greens, schnitzel brings instant warmth to the table.
For me, it’s a dish that carries both simplicity and intention. The ritual of butterflying and pounding the chicken thin, carefully breading each piece, and frying them until perfectly golden—it’s grounding and deeply rewarding. And let’s be honest: no one’s ever been sad to see schnitzel on their plate.
This version keeps things straightforward: no obscure ingredients, just thoughtful steps and attention to detail. You’ll get that classic crispy coating, tender juicy interior, and just enough room to make it your own. Whether it’s a midweek dinner or a weekend indulgence, schnitzel never misses.
For me, it’s a dish that carries both simplicity and intention. The ritual of butterflying and pounding the chicken thin, carefully breading each piece, and frying them until perfectly golden—it’s grounding and deeply rewarding. And let’s be honest: no one’s ever been sad to see schnitzel on their plate.
This version keeps things straightforward: no obscure ingredients, just thoughtful steps and attention to detail. You’ll get that classic crispy coating, tender juicy interior, and just enough room to make it your own. Whether it’s a midweek dinner or a weekend indulgence, schnitzel never misses.
Ingredients
- 1 pound (450 g) boneless skinless chicken breasts (2 large breasts)
- ½ cup (60 g) flour
- 2 large eggs
- 1 cup (100 g) breadcrumbs, matzo meal, or panko
- 1 tablespoon paprika
- 1 tablespoon sesame seeds (optional)
- ¼ teaspoon salt, or more to taste
- Oil with a high smoke point for frying – avocado oil preferred, grapeseed oil also works well
- Fresh lemon wedges for garnish
Instructions
- If your chicken breasts have tenderloins, slice them off and set aside. Trim any visible tendons or fat.
- Butterfly each breast by slicing horizontally through the thickest edge, stopping before fully separating. Open flat and slice into two halves. You should end up with 4 pieces, plus any tenderloins.
- Place chicken pieces between two sheets of plastic wrap. Pound until uniformly ⅛ inch (3 mm) thin.
- Prepare a breading station with 3 bowls: flour in one, beaten eggs + 2 tsp water in the second, and breadcrumbs mixed with paprika, salt, and sesame seeds in the third.
- Heat ½ inch (1.25 cm) of oil in a skillet over medium heat. Aim for 350°F (175°C).
- Dredge each chicken piece in flour, then egg, then breadcrumbs, pressing to adhere.
- Fry 1–2 schnitzels at a time until golden brown, ~2–3 minutes per side. Don’t overcrowd the pan.
- Transfer to a wire rack or paper towel-lined plate. Sprinkle with salt if desired.
- Serve hot with lemon wedges, mustard, or hot sauce. Enjoy!
Notes
You will also need: plastic wrap, meat mallet, sauté pan or skillet, bowls and plates for breading, wire rack or paper towels for draining.
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