Entree: Israel – Mediterranean Israeli – שניצל עוף ➤ Schnitzel of (Breaded and pan-fried chicken cutlets served with lemon, a popular Israeli home-style main)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 1 1/2 tsp (9 g) kosher salt, divided
- 1/2 tsp (2.5 g) ground black pepper, divided
- 2 large eggs (approx. 3 1/2 oz (100 g))
- 1/2 cup (120 ml) milk
- 1 1/2 cups (150 g) fine breadcrumbs or panko
- 1 tsp (5 g) paprika
- 1/2 tsp (2 g) garlic powder (optional)
- 1/2 cup (120 ml) vegetable oil for frying, plus more as needed
- 2 tbsp (28 g) unsalted butter (optional, for richer flavor)
- Lemon wedges for serving
- Fresh parsley, chopped, for garnish

Show original ingredient measurements

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 1 1/2 tsp (9 g) kosher salt, divided
- 1/2 tsp (2.5 g) ground black pepper, divided
- 2 large eggs (approx. 100 g)
- 1/2 cup (120 ml) milk
- 1 1/2 cups (150 g) fine breadcrumbs or panko
- 1 tsp (5 g) paprika
- 1/2 tsp (2 g) garlic powder (optional)
- 1/2 cup (120 ml) vegetable oil for frying, plus more as needed
- 2 tbsp (28 g) unsalted butter (optional, for richer flavor)
- Lemon wedges for serving
- Fresh parsley, chopped, for garnish

Instructions

1. Prepare the chicken: place each chicken breast between sheets of plastic wrap and gently pound to an even thickness about 1/4 inch (6 mm). Season both sides with 1 tsp (6 g) kosher salt and 1/4 tsp (1 g) black pepper.
2. Set up a dredging station: place flour in a shallow dish; whisk eggs with milk and 1/2 tsp (3 g) kosher salt and remaining 1/4 tsp (1 g) black pepper in a second dish; combine breadcrumbs, paprika, and garlic powder in a third dish.
3. Dredge each breast: coat in flour, shake off excess, dip into the egg mixture, then press into breadcrumbs to fully coat. Place on a wire rack and rest 10–15 minutes to help coating adhere.
4. Heat a large skillet over medium-high heat and add enough oil to come about 1/8 inch (3 mm) up the pan; if using, add butter when oil is hot for flavor. Test heat with a breadcrumb — it should sizzle on contact.
5. Fry the schnitzels in batches without overcrowding, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning and add more oil between batches.
6. Drain on paper towels briefly, then transfer to a warm plate. Sprinkle with chopped parsley and serve immediately with lemon wedges for squeezing over the schnitzel.