Thin, golden-brown breaded chicken cutlets with an extra-crisp panko coating and bright lemon that keeps the interior tender and juicy; served hot and garnished with fresh parsley.
Golden Tray‑Baked Schnitzel for a Crisp, Casual Dinner
Thin, pounded chicken cutlets get an extra-crisp panko crust and a bright squeeze of lemon for a weeknight-friendly kosher main that stays juicy inside and crunchy outside.
There’s something irresistible about paper‑thin chicken transformed into a crisp, golden cutlet: the light crunch of toasted panko, the warm, tender bite of chicken barely thicker than a playing card, and the bright lift of lemon at the finish. Sam Rivera’s take for Sabbath Table Studio leans on simple, kosher pantry staples—flour, eggs, and a paprika‑ and garlic‑spiked panko—so the flavors sing without fuss.
The trick is all in the prep: split and pound each breast to about 1/4‑inch so every piece cooks evenly, then work at a three‑bowl breading station—flour, egg wash whisked with a bit of cold water, and the seasoned panko. Press the crumbs onto both sides so the coating adheres; the beaten egg and the extra‑fine press create that satisfying, crackly crust when fried.
A hot rimmed pan of neutral vegetable oil produces the initial golden sear, and a preheated rimmed baking sheet with a wire rack in the oven keeps the schnitzel crisp after frying (it’s a small step that makes a big difference). Transfer the cutlets to the rack briefly to finish and drain so the interior stays juicy while the outside stays crunchy.
This recipe is uncomplicated enough for a busy weeknight but special enough for guests—serve immediately with lemon wedges and a scatter of chopped parsley. The breaded cutlets can be prepped ahead up to the point of frying, which makes timing sides and salads much easier for a relaxed, kosher dinner.
Ingredients
How to Make Chicken Schnitzel Crispy Tray
- Split each chicken breast horizontally and cut into 4 equal cutlets (about 4 total cutlets per breast as needed) so you have 4 even portions; place between two sheets of plastic wrap and pound with a meat mallet to about 1/4-inch thickness.
- Season both sides of the flattened cutlets with 1 tsp kosher salt and the black pepper; set up a breading station with three shallow bowls: flour, beaten eggs mixed with 2 tbsp cold water, and the panko mixed with paprika, garlic powder, dried oregano and remaining 1/2 tsp salt.
- Dredge each cutlet in flour, shaking off excess, dip in the egg wash letting excess drip off, then press firmly into the seasoned panko so both sides are well coated; transfer to a plate and repeat with remaining cutlets.
- Preheat oven to 425°F (220°C). Place a rimmed baking sheet with a wire rack in the oven to warm (this helps keep the schnitzel crisp after frying).
- Heat a large skillet over medium-high heat and add the vegetable oil; when the oil shimmers (about 350°F), fry the breaded cutlets in batches, 2–3 minutes per side, until deeply golden but not fully cooked through—avoid overcrowding the pan.
- Transfer fried cutlets to the preheated rack-lined baking sheet and finish in the oven for 6–8 minutes (depending on thickness) until internal temperature reaches 165°F and coating is crisp; keep warm on the rack while finishing remaining cutlets.
- Taste and adjust seasoning with a pinch more salt if needed, sprinkle chopped fresh parsley over the schnitzel, and cut the lemon into wedges to serve alongside for squeezing over the hot cutlets.
- Serve the schnitzel immediately while hot and crisp; they pair well with roasted vegetables, potato kugel, or a simple green salad for a holiday plate.
Recipe Card
Chicken Schnitzel Crispy Tray
Thin, golden-brown breaded chicken cutlets with an extra-crisp panko coating and bright lemon that keeps the interior tender and juicy; served hot and garnished with fresh parsley.
- Prep
- 20 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Split each chicken breast horizontally and cut into 4 equal cutlets (about 4 total cutlets per breast as needed) so you have 4 even portions; place between two sheets of plastic wrap and pound with a meat mallet to about 1/4-inch thickness.
- Season both sides of the flattened cutlets with 1 tsp kosher salt and the black pepper; set up a breading station with three shallow bowls: flour, beaten eggs mixed with 2 tbsp cold water, and the panko mixed with paprika, garlic powder, dried oregano and remaining 1/2 tsp salt.
- Dredge each cutlet in flour, shaking off excess, dip in the egg wash letting excess drip off, then press firmly into the seasoned panko so both sides are well coated; transfer to a plate and repeat with remaining cutlets.
- Preheat oven to 425°F (220°C). Place a rimmed baking sheet with a wire rack in the oven to warm (this helps keep the schnitzel crisp after frying).
- Heat a large skillet over medium-high heat and add the vegetable oil; when the oil shimmers (about 350°F), fry the breaded cutlets in batches, 2–3 minutes per side, until deeply golden but not fully cooked through—avoid overcrowding the pan.
- Transfer fried cutlets to the preheated rack-lined baking sheet and finish in the oven for 6–8 minutes (depending on thickness) until internal temperature reaches 165°F and coating is crisp; keep warm on the rack while finishing remaining cutlets.
- Taste and adjust seasoning with a pinch more salt if needed, sprinkle chopped fresh parsley over the schnitzel, and cut the lemon into wedges to serve alongside for squeezing over the hot cutlets.
- Serve the schnitzel immediately while hot and crisp; they pair well with roasted vegetables, potato kugel, or a simple green salad for a holiday plate.
Nutrition
- Carbohydrates
- 27
- Saturated Fat
- 4
- Sodium
- 750
- Fiber
- 1.5
- Unsaturated Fat
- 20
- Protein
- 46
- Fat
- 24
- Cholesterol
- 165
- Trans Fat
- 0
- Calories
- 520
- Sugar
- 2