Chicken Schnitzel (Israeli-Style Crispy Breaded Chicken)
Local name: שניצל
In short: Thin chicken cutlets coated in seasoned breadcrumbs and shallow-fried until golden and crisp, a family favorite eaten with lemon or in pita. It takes about 40 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 15 min
- Resting
- 10 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 620 kcal
Chicken schnitzel is a staple of Israeli family dinners and kids' lunch boxes, and it also turns up in pita with hummus and salad. Thin chicken cutlets are coated in seasoned flour, egg and fine breadcrumbs and fried in shallow oil until golden. Israeli versions usually season the breadcrumbs with paprika and a little garlic, and some add sesame seeds. Pounding the chicken thin and resting the coated cutlets keep the crust crisp and attached.
Instructions
- Slice each breast in half horizontally to make 8 thin cutlets. Place them between sheets of baking paper and pound to an even 8 mm (1/3 inch) thickness.
- Season both sides of the chicken with the salt, pepper, paprika and garlic powder.
- Set up three shallow dishes: the flour, the beaten eggs, and the breadcrumbs mixed with the sesame seeds.
- Coat each cutlet in flour and shake off the excess, dip it in egg and let the extra drip off, then press it into the crumbs on both sides. Rest on a rack for 10 minutes.
- Heat about 1 cm (1/2 inch) of oil in a large skillet over medium-high heat, until a few crumbs sizzle steadily, about 170°C (340°F).
- Fry 2 or 3 cutlets at a time for 2 1/2 to 3 minutes per side, until deep golden and cooked through to 74°C (165°F).
- Drain on a rack or paper towels and serve hot with lemon wedges.
Tips
- Pound the chicken to an even thickness. It cooks in 5 or 6 minutes, stays juicy and the crust browns before the meat can dry out.
- To bake instead, set the cutlets on an oiled rack over a tray, spray them with oil and bake at 220°C (425°F) for 15 to 18 minutes, turning once.
Questions and answers
How do I keep the breading from falling off?
Pat the chicken dry, flour it first and shake off the excess. Rest the coated cutlets for 10 minutes before frying, and do not move them in the pan until the crust has set.
What do you serve with Israeli schnitzel?
Mashed potatoes, rice or fries with a chopped salad. It is also stuffed into pita with hummus, tahini, pickles and Israeli salad.
Can I freeze chicken schnitzel?
Yes. Freeze the breaded raw cutlets in a single layer, then bag them for up to 2 months. Bake from frozen at 200°C (400°F) for about 25 minutes, turning once.
How long does it take to make Chicken Schnitzel (Israeli-Style Crispy Breaded Chicken)?
About 40 min in total: 25 min of preparation and 15 min of cooking.
How many calories are in Chicken Schnitzel (Israeli-Style Crispy Breaded Chicken)?
About 620 kcal per serving, with 48 g of protein, 41 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 620 kcal |
|---|---|
| Protein | 48 g |
| Carbohydrates | 41 g |
| Fat | 29 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
