Jill's Kosher Chicken Schnitzel recipe

All Recipes Best Recipe Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Ingredients

1 pound skinless, boneless chicken breasts, halved lengthwise
1 egg
1 tablespoon water
1 cup panko bread crumbs
1 pinch lemon pepper
1 pinch dried dill weed
cooking spray
1 lemon, juiced

Nutrition Info

230 calories
carbohydrate: 19.4 g
cholesterol: 115.7 mg
fat: 5.8 g
fiber: : -
protein: 29.9 g
saturatedFat: 1.6 g
servingSize: -
sodium: 267.8 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness.

  2. Whisk egg and water together in a bowl.

  3. Mix panko bread crumbs, lemon pepper, and dill weed together on a flat dish.

  4. Dip chicken pieces in egg mixture. Dredge in panko mixture until coated.

  5. Coat a large skillet with cooking spray, preheat over medium-high heat. Cook chicken pieces in batches until golden brown, about 5 minutes per side. Drain on paper towels. Sprinkle lemon juice over each piece of chicken.

Recipe Yield

4 servings

Recipe Note

Can be eaten cold so this is ideal for Shabbos lunch. Leftovers can be used on salads or for sandwiches. Need to be attentive to stove for 30 minutes.

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