Chicken Schnitzel

Chicken Schnitzel is a regular in our house, I especially like to make it for the Sabbath since it reheats nicely and can be used the next day for sandwiches, salads etc. 


4 Skinless boneless chicken breasts

Salt/black pepper

1 Cup of flour

3 eggs beaten

Dijon mustard

Panko Crumbs

4 TB butter

Vegetable oil

3 garlic cloves -minced


  1. Set the flour, eggs and panko in three separate bowls. Cut chicken breasts in half and pound them thin and even. (I like to put the chicken between waxed paper to keep from making a big mess while pounding
  2.  Transfer pounded chicken to a bowl and season with salt and pepper and minced garlic. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat evenly with the panko.
  3. In a large skillet heat the butter and oil. Add the chicken and cook over medium-high heat, turning once, until golden and crispy. Transfer the chicken to a paper towel-lined plate/sheet to drain.
  4. Once oil has drained, move to serving dish and sprinkle with parsley.