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Chicken Schnitzel

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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