Chicken Schnitzel

February 24, 2015

These recipes are featured on the Purim Menu at the Reutlinger Home for Jewish Parents

Serves 6



1 1/2 lbs. skinless boneless chicken or turkey breast (about 6 breasts), 1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon black pepper, plus more for seasoning
1 cup bread crumbs
2 Tablespoons sesame seeds
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon chili powder or cayenne
1/2 teaspoon dried parsley
1/2 cup flour
2 eggs, beaten
1/2 cup oil, for frying



Combine the salt, black pepper, bread crumbs, sesame seeds, paprika, garlic powder, and chili powder/cayenne in a Ziploc bag and shake to combine.

Transfer to a shallow pie plate or other similar dish. Reserve.

Trim tenders from chicken and reserve. Season on both sides with salt and pepper.

Place breasts between 2 pieces of plastic wrap and pound lightly with a mallet to an even thickness of about 1/4 inch.

Dredge cutlets and tenders in flour, then egg, then bread crumb mixture.

Heat oil over medium-high heat in a heavy skillet until hot but not smoking.

Working in batches, lay 2 cutlets in pan and fry until underside is golden brown and crisp, about 2-3 minutes.

Flip and fry an additional 2-3 minutes.

Drain on paper towels, season with salt and pepper to taste and serve hot.


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