Name: Chicken Schnitzel Israeli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 schnitzels
Cuisine: Israeli
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lb / 680 g total); 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/2 tsp garlic powder; 1 cup all-purpose flour; 2 large eggs, beaten with 1 tbsp water; 1.5 cups panko breadcrumbs; 1/3 cup finely chopped fresh parsley; 1 tsp sweet paprika; 1/2 cup neutral oil (such as canola or sunflower), for frying; 1 lemon, cut into wedges; Tahini sauce or Israeli salad, for serving

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A staple of Israeli street food and home kitchens, chicken schnitzel features thin, pounded chicken breasts coated in crispy breadcrumbs and pan-fried until deeply golden. Served simply with a squeeze of fresh lemon, tucked into pita, or piled onto a platter with Israeli salad and tahini, it's pure comfort with a crisp, satisfying crunch.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Servings4

Yield4 schnitzels

Nutrition Facts

Per serving (estimated)

485 kcalCalories
22 gFat
4 gSaturated Fat
28 gCarbs
2 gFiber
2 gSugar
40 gProtein
540 mgSodium
470 mgPotassium
85 mgCalcium
3 mgIron
4 mgVitamin C
180 mcgVitamin A

Ingredients

For the Chicken

4 boneless, skinless chicken breasts (about 1.5 lb / 680 g total)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder

For the Breading

1 cup all-purpose flour
2 large eggs, beaten with 1 tbsp water
1.5 cups panko breadcrumbs
1/3 cup finely chopped fresh parsley
1 tsp sweet paprika

For Frying and Serving

1/2 cup neutral oil (such as canola or sunflower), for frying
1 lemon, cut into wedges
Tahini sauce or Israeli salad, for serving

Directions

Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to an even 1/4-inch thickness. Pat dry and season both sides with salt, pepper, and garlic powder.
Set up three shallow bowls in a row: one with flour, one with beaten eggs, and one with panko mixed with parsley and paprika.
Dredge each chicken cutlet in flour, shaking off any excess. Dip into the beaten egg, turning to coat both sides and letting the excess drip off.
Press firmly into the seasoned panko so the crumbs adhere thoroughly on both sides and edges; place on a tray and let rest 5 minutes so the coating sets and won't flake off in the oil.
Heat the oil in a large heavy skillet over medium-high heat until it shimmers and a breadcrumb sizzles immediately on contact (around 340°F / 170°C).
Fry two schnitzels at a time without crowding, cooking 3 to 4 minutes per side until deeply golden brown and the chicken is cooked through to an internal temperature of 165°F (74°C).
Transfer to a wire rack set over a sheet pan and immediately sprinkle with a pinch of salt. Repeat with the remaining cutlets, adding a splash more oil if needed.
Serve hot with lemon wedges for squeezing over the top, alongside tahini sauce or a fresh Israeli salad of chopped cucumber, tomato, and herbs.

Cook’s Notes

Choose chicken breasts of similar size and pound them to a uniform thickness so they cook evenly and stay juicy all the way through.
Letting the breaded cutlets rest for a few minutes before frying helps the coating adhere and prevents it from falling off in the hot oil.
Maintain medium-high heat with a thin, even layer of oil; too cool and the schnitzel absorbs grease, too hot and the coating burns before the chicken is done.
Drain on a wire rack instead of paper towels so steam doesn't soften the crispy crust underneath.
For the classic Israeli sandwich, slice the schnitzel and stuff into a warm pita with hummus, Israeli salad, pickles, and a generous drizzle of tahini.