Kosher Israeli Chicken Schnitzel (Meat)

Chicken Schnitzel

Matthias Häberlein / EyeEm / Getty Images

Prep: 10 mins
Cook: 16 mins
Total: 26 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
395 Calories
17g Fat
32g Carbs
27g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 395
% Daily Value*
Total Fat 17g 21%
Saturated Fat 2g 12%
Cholesterol 144mg 48%
Sodium 424mg 18%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 27g
Vitamin C 2mg 8%
Calcium 80mg 6%
Iron 3mg 18%
Potassium 281mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Schnitzel, which means cutlet in German, originally referred to deep-fried, breaded veal cutlets popular in German cuisine. The name and idea were borrowed by Jews, and today Israeli children are practically raised on chicken schnitzel.


  • 2 whole skinned and boned chicken breasts, halved

  • 1/2 cup all-purpose flour

  • 2 large eggs, beaten

  • 1 cup breadcrumbs

  • Paprika, to taste

  • Garlic, to taste

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • Parsley, to taste

  • 2 to 3 tablespoons oil, for frying

Steps to Make It

  1. Gather the ingredients.

  2. Put flour in a shallow bowl.

  3. Beat eggs in a second shallow bowl.

  4. Mix breadcrumbs with spices in a third shallow bowl.

  5. Beat chicken breasts to flatten.

  6. Dip chicken in flour, shaking off excess.

  7. Then dip in eggs, shaking off excess.

  8. Then dip in seasoned crumbs.

  9. Heat oil in a large frying pan over medium heat.

  10. Fry chicken in hot oil on both sides. Fry for 1 to 2 minutes per side or until golden brown.

  11. Serve and enjoy!


1. Pound the chicken breasts so they are no more than 1/4-inch thick. To pound, place a slice of chicken between two pieces of plastic wrap and beat with a flat meat pounder or rolling pin.

2. The key to good schnitzel is knowing just how long to fry. You can poke the schnitzel in the middle with a knife to make sure the meat is white (not pink). The schnitzel should be moist, not dry, so be careful not to overcook it.

3. Freshly fried schnitzel tastes best, so fry them just before serving if possible.

Serving Suggestions

Israeli children like to eat their schnitzel with Israeli salad and pititim, which are small, pellet-shaped noodles referred to as Israeli couscous by American Jews.