Best 4 Jills Kosher Chicken Schnitzel Recipes

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CHICKEN SCHNITZEL



Chicken Schnitzel image

Provided by Molly Yeh

Time 30m

Yield 6 servings

Number Of Ingredients 8

Flavorless oil, for deep-frying
1 cup all-purpose flour
2 large eggs, lightly beaten with 2 tablespoons water
3 cups panko breadcrumbs
2 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
6 boneless, skinless chicken breasts
Lemon wedges, for serving

Steps:

  • Pour 1 1/2 inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360 degrees F.
  • Set up a dredging station: Place the flour, eggs, and breadcrumbs in each of 3 separate bowls. Season the breadcrumbs with the paprika, 1 teaspoon salt and a few turns of pepper.
  • Place a piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with the remaining chicken.
  • Coat the chicken first in the flour, then in the egg wash and finally in the breadcrumbs. Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a wire rack set over a baking sheet to drain; season both sides with salt and pepper. Hold in a warm oven if not serving immediately. Serve with lemon wedges.

CHICKEN SCHNITZELS



Chicken Schnitzels image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

Vegetable oil for frying
1/2 cup all-purpose flour
2 cups panko, Japanese bread crumbs
1 egg
3/4 cup milk
1 pound boned chicken breasts (or boned thighs)

Steps:

  • In a deep fryer or skillet, heat oil to 365 degrees. Place the flour and bread crumbs on separate plates. In a medium bowl, mix together the egg and milk. Diagonally slice the breasts and/or thighs 1/2-inch thick. Between waxed paper, pound to 1/3-inch. Dredge chicken in the flour and shake off the excess. Dip into the egg mixture to coat, then dredge in bread crumbs. Working in small batches, fry for 3 or 4 minutes on each side until golden brown. Remove from the oil with tongs and drain well on paper towels.

JILL'S KOSHER CHICKEN SCHNITZEL



Jill's Kosher Chicken Schnitzel image

Can be eaten cold so this is ideal for Shabbos lunch. Leftovers can be used on salads or for sandwiches. Need to be attentive to stove for 30 minutes.

Provided by Atara Kennedy

Categories     Pan Fried Chicken Breasts

Time 25m

Yield 4

Number Of Ingredients 8

1 pound skinless, boneless chicken breasts, halved lengthwise
1 egg
1 tablespoon water
1 cup panko bread crumbs
1 pinch lemon pepper
1 pinch dried dill weed
cooking spray
1 lemon, juiced

Steps:

  • Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness.
  • Whisk egg and water together in a bowl.
  • Mix panko bread crumbs, lemon pepper, and dill weed together on a flat dish.
  • Dip chicken pieces in egg mixture. Dredge in panko mixture until coated.
  • Coat a large skillet with cooking spray; preheat over medium-high heat. Cook chicken pieces in batches until golden brown, about 5 minutes per side. Drain on paper towels. Sprinkle lemon juice over each piece of chicken.

Nutrition Facts : Calories 230 calories, Carbohydrate 19.4 g, Cholesterol 115.7 mg, Fat 5.8 g, Protein 29.9 g, SaturatedFat 1.6 g, Sodium 267.8 mg, Sugar 0.1 g

JILL'S KOSHER CHICKEN SCHNITZEL



Jill's Kosher Chicken Schnitzel image

Can be eaten cold so this is ideal for Shabbos lunch. Leftovers can be used on salads or for sandwiches. Need to be attentive to stove for 30 minutes.

Provided by Atara Kennedy

Categories     Pan Fried Chicken Breasts

Time 25m

Yield 4

Number Of Ingredients 8

1 pound skinless, boneless chicken breasts, halved lengthwise
1 egg
1 tablespoon water
1 cup panko bread crumbs
1 pinch lemon pepper
1 pinch dried dill weed
cooking spray
1 lemon, juiced

Steps:

  • Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness.
  • Whisk egg and water together in a bowl.
  • Mix panko bread crumbs, lemon pepper, and dill weed together on a flat dish.
  • Dip chicken pieces in egg mixture. Dredge in panko mixture until coated.
  • Coat a large skillet with cooking spray; preheat over medium-high heat. Cook chicken pieces in batches until golden brown, about 5 minutes per side. Drain on paper towels. Sprinkle lemon juice over each piece of chicken.

Nutrition Facts : Calories 230 calories, Carbohydrate 19.4 g, Cholesterol 115.7 mg, Fat 5.8 g, Protein 29.9 g, SaturatedFat 1.6 g, Sodium 267.8 mg, Sugar 0.1 g

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