Schnitzel (Kinda)

There are so many things to do with chicken cutlets! Some of them are healthier than others, some of them taste better than others, and some of them are easier to prepare than others. This one falls into the categories of easy, delicious, and kinda unhealthy.

It’s a recipe for fried chicken. It’s not deep fried, though, so it could be worse. And there’s no skin involved, it’s only the white meat part. So how bad can it be for you?

Pan frying the cutlets and then finishing the cooking in the oven gives them a crisp outer layer and a tender inner layer. And these are fun to make, because you can spice them up however you want with the dipping sauce. We hate ketchup (we’ll wait a minute for that to sink in), but you can use this classic dip if you choose to, we won’t judge, or hummus, or anything else you see fit.


  • Bonesless, skinless chicken pieces
  • Flour
  • Egg
  • Seasoned breadcrumbs
  • Canola oil


  1. Set up chicken-dipping stations. One for flour, one for egg, and one for breadcrumbs. Dip each piece of chicken (in that order), coating thoroughly, and set aside.
  2. Heat a thin layer of oil in a pan. Wait until it’s really really hot and place the chicken into the oil, cooking for about 2 minutes on each side. Only fry one or two pieces at a time so the oil doesn’t cool down too much.
  3. When you’ve finished frying the chicken, spread the pieces on a baking sheet and bake at 350 degrees for 15 minutes so the chicken can cook through.
  4. Sprinkle with fresh lemon juice, serve with hot sauce, or dip in hummus.

These don’t reheat too well, so I don’t recommend saving your leftovers and microwaving them the next day. They may turn into rubber. Or, if not rubber, a consistency that is so close to that of rubber that we were fooled into thinking that our kitchen was performing magic tricks.

4 responses to “Schnitzel (Kinda)

  1. This used to be Tuesday night dinner every week when I was a kid. Now, feeling so much more guilty about eating fried food, I only have it once in a blue moon. It brings back fond memories every time though! I love it with a bit of sweet relish.


  3. I prepare the chicken the same, but then oven-bake it. Do the egg and breadcrumb thing (I don’t bother with the initial flouring), spray with vegetable spray, bake at 425 for 10 mins, then turn over, spray the other side, and bake for 5 more minutes. Fresh from the oven it tastes amazing, but it holds well, and we often have them for shabbos lunch, warmed on the blech.

  4. Schnitzel looks great. Good idea to bake it in the oven…

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