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Chicken Schnitzel

Hana Itzhaki
Thinly pounded chicken breast, breaded and fried.
Prep Time 20 mins
Cook Time 30 mins
Course dinner, Main Course
Cuisine Israeli
Servings 8 people


  • large frying pan
  • bowls
  • tongs
  • rimmed baking sheet


  • 2-3 pounds boneless skinless chicken breasts thinly pounded
  • 1 cup all purpose flour
  • 2 teaspoons salt divided
  • 1 teaspoon ground black pepper divided
  • 5 eggs
  • 2 cups panko breadcrumbs
  • 1 teaspoon paprika
  • Oil for frying


  • Arrange in 3 separate bowls: 1) flour seasoned with 1 teaspoon salt and 1/2 teaspoon pepper, 2) eggs, beaten, 3) panko breadcrumbs seasoned with remaining salt, pepper and paprika.
  • Heat 1/4 inch of oil in a large, deep frying pan on medium/high heat.
  • Line a rimmed baking sheet with paper towels to absorb any excess oil after frying.
  • Using tongs, dredge chicken first in flour, then in egg , then in breadcrumbs.
  • Fry 1-3 minuets on each side until golden, crispy and cooked through.
  • Place on the baking sheet once cooked until ready to serve.


Start with a small amount of oil and once it has been used up wipe out the pan with a wad of paper towels and heat fresh oil. It will prevents all of the panko crumbs that are left in the pan from burning and sticking to the schnitzel.
Keyword fried chicken, kosher, meat, schnitzel