Crispy Israeli Schnitzel Recipe - Make it at Home

Get ready to bring the vibrant flavors of Israel right into your kitchen with this incredible Israeli-style chicken schnitzel recipe! Forget sad, thick, dry chicken breasts. We're talking seriously crispy, perfectly thin, and wonderfully juicy chicken cutlets that taste just like they came from a bustling falafel shop in Tel Aviv. Using simple pantry ingredients, we'll guide you through making an authentic dish that’s a classic Jewish dish and a staple in Israeli cuisine. Whether you're a beginner home cook or an experienced baker looking for popular Jewish dishes, this recipe for thin sliced chicken breast is designed to be foolproof, delicious, and a total crowd-pleaser.
It's all about the details! Unlike its heavier European cousins, Israeli schnitzel typically uses skinless boneless chicken breast pounded super thin. The breading is light, often featuring a hint of sesame for extra crunch and flavor. The egg wash often gets a little kick from mustard and garlic, adding depth. It's usually served simply with lemon wedges and a side of fresh Israeli salad, making it a fresh, satisfying meal. This isn't your grandma's thick breaded chicken; it's a lighter, crispier, and utterly addictive experience.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• ½ cup all-purpose flour
• 2 large eggs
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• ½ teaspoon paprika
• 1 ½ cups breadcrumbs (see notes below for best type)
• 2 tablespoons sesame seeds
• 1 teaspoon salt, plus more for seasoning
• ½ teaspoon black pepper, plus more for seasoning
• 2-3 cups neutral high-heat oil (like canola, vegetable, or grapeseed), for shallow frying
• 2 lemons, cut into wedges, for serving

Directions

1. Prep Your Thin Chicken Cutlets
2. Trim the Chicken: Pat the chicken breasts dry with paper towels. If present, remove any visible fat or the small tenderloin strip (you can cook the tenderloins separately or freeze them for another use).
3. Butterfly & Split: Place a chicken breast on a cutting board. Hold a sharp knife parallel to the board and carefully slice horizontally through the thickest part of the breast, without cutting all the way through, opening it like a book. Then, cut it completely in half, creating two thinner pieces. Repeat with remaining chicken breasts.
4. Pound Evenly: Place one chicken piece between two sheets of plastic wrap or inside a large freezer bag. Using a meat mallet or a rolling pin, pound the chicken evenly until it’s about ¼-inch thick. Be gentle but firm; the goal is an even thickness without tearing the meat. Repeat with all chicken pieces. Lightly season both sides of the pounded chicken with salt and pepper.
5. Set Up Your Breading Station
6. Bowl 1 (Flour): In a shallow bowl, add the ½ cup all-purpose flour.
7. Bowl 2 (Egg Wash): In a second shallow bowl, whisk together the eggs, Dijon mustard, minced garlic, and paprika until well combined.
8. Bowl 3 (Breadcrumbs): In a third shallow bowl, combine the breadcrumbs, sesame seeds, 1 teaspoon salt, and ½ teaspoon black pepper. Mix well to ensure the sesame seeds and seasonings are evenly distributed.
9. Bread the Chicken
10. Dredge in Flour: Take one pounded chicken cutlet and dredge it completely in the flour, shaking off any excess.
11. Dip in Egg Wash: Transfer the floured chicken to the egg wash, ensuring both sides are fully coated. Let any excess drip off.
12. Coat in Breadcrumbs: Place the egg-coated chicken into the breadcrumb mixture. Press the crumbs firmly onto both sides of the chicken, ensuring an even, thick coating. Gently shake off any loose crumbs.
13. Rest: Place the breaded chicken on a wire rack set over a baking sheet. Repeat with the remaining chicken cutlets. Let the breaded chicken rest for at least 10-15 minutes at room temperature. This brief rest helps the coating adhere better and prevents it from falling off during frying.
14. Shallow-Fry for Maximum Crunch
15. Heat the Oil: Pour the neutral high-heat oil into a large, heavy-bottomed skillet or cast-iron pan to a depth of about ½ to ¾ inch. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, you can test the oil by dropping a pinch of breadcrumbs in; they should sizzle vigorously but not burn instantly.
16. Fry the Schnitzel: Carefully place 1-2 breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 2-4 minutes per side, or until golden brown and crispy. The exact time will depend on the thickness of your chicken and the heat of your oil.
17. Drain & Season: Once golden and cooked through (internal temperature should reach 165°F/74°C), carefully remove the schnitzel from the pan and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Immediately sprinkle with a pinch more salt while hot.
18. Repeat: Continue frying the remaining schnitzel, adjusting heat as needed to maintain a consistent oil temperature.
19. Serve Your Schnitzel
    1. Serve the hot, crispy schnitzel immediately with fresh lemon wedges for squeezing over the top.
    2. For an authentic Israeli meal, pair it with a vibrant Israeli salad (finely diced cucumbers, tomatoes, and bell peppers with a lemon-herb dressing) and a side of hummus or tahini sauce.