Crispy Chicken Schnitzel


  • NO. OF SERVINGS: 4-6

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A staple on every Jewish family’s Shabbat table. Did you know Schnitzels were introduced to Israeli cuisine by Austrian (Wiener Schnitzel) and Italian (Cotoletta alla Milanese) immigrants to Israel!


  1. Rinse and clean chicken breasts. Place between to plastic wrap layers and hit with mallet until they are 1/8th inch thickness. (You can also buy pre-made schnitzels)
  2. Place 3 eggs in a bowl and beat while stirring in Dijon mustard
  3. Place in a separate bowl sesame seeds, salt, pepper, lemon zest and breadcrumbs
  4. Cover chicken breasts with flour completely and shake off excess lumps
  5. Dunk chicken in the egg mixture and shake off excess again
  6. Dip chicken into the breadcrumbs, making sure the chicken is completely covered (make sure it is evenly covered on all sides)
  7. Place oil in a frying pan and turn heat to high (oil should cover the schnitzel about halfway)
  8. Fry chicken on both sides until golden and crispy
  9. Remove chicken from oil and place on paper towels to soak the leftover oil
  10. Serve with french fries, mashed potatoes or veggies
  11. Enjoy!


  • 6-8 boneless and skinless chicken breasts
  • 3 eggs
  • 2 cups of breadcrumbs
  • 1 cup all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1/3 cup sesame seeds
  • Kosher salt
  • Pepper
  • 1 tablespoon lemon zest
  • Extra virgin olive oil for frying

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