JILL'S KOSHER CHICKEN SCHNITZEL
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 Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 4
Number Of Ingredients 8
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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Robert Dinkins
[email protected]This recipe was easy to follow and the schnitzel turned out great! The chicken was moist and flavorful, and the breading was crispy and delicious.
ponapakhi ak pk
[email protected]I've tried many schnitzel recipes before, but this one is by far the best. The chicken was cooked to perfection and the breading was so crispy. I will definitely be making this again and again.
Johnny Cherry Jr.
[email protected]I made this schnitzel for dinner last night and it was a hit! My family loved it.
Prova Khanom
[email protected]This schnitzel was amazing! I followed the recipe exactly and it turned out perfectly. The chicken was so tender and juicy, and the breading was crispy and flavorful. I will definitely be making this again.