This Israeli chicken schnitzel features brined, thin-pounded chicken breasts coated in a golden panko-sesame crust and shallow-fried until crispy. A quick 30-45 minute brine keeps the meat tender and juicy while the seasoned breadcrumb coating fries up shatteringly crisp.
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Slice the chicken breasts in half horizontally to form flat fillets. Place a fillet in a resealable freezer bag and use a meat mallet or rolling pin to pound to an even thickness between ⅛ and ¼-in (3 and 6-mm) thick. Remove the pounded cutlet and set aside. Repeat with the remaining pieces of chicken.
Make the brine: In a medium bowl, combine the water, kosher salt, and sugar. Stir until the salt and sugar are dissolved. Add the pounded chicken to the brine and let sit for 30 to 45 minutes (no longer or the chicken may be too salty). Remove the chicken from the brine and pat dry with paper towels.
In a large shallow bowl, mix the panko, pepper, fine sea or table salt, garlic powder, paprika, and sesame seeds. Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko.
Dredge the chicken in the flour, coating evenly on both sides; dip in the eggs, letting any excess drip off; then dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on a plate and repeat until all the chicken is breaded.
Line a 13 x 18-in (33 x 46-cm) baking sheet with paper towels. In a large nonstick skillet, heat about ⅛ in (3 mm) of oil over medium heat until hot and shimmering. Place two pieces of chicken in the pan, and cook until the first side is golden brown, 2 to 3 minutes. Carefully flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. (If the chicken is browning too slowly, increase the heat to medium-high.) Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner (you shouldn’t need more oil). Transfer the chicken to a serving platter or individual plates. Serve with lemon wedges, if desired.
Store cooled schnitzel in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F for 10-12 minutes to restore crispness.
Meat mallet or rolling pin · Resealable freezer bags · Large nonstick skillet · Paper towels
Pound each fillet to an even thickness between ⅛ and ¼ inch (3-6 mm). Use a meat mallet or rolling pin inside a resealable freezer bag to avoid splatter.
Yes, but don't brine longer than 45 minutes or the chicken will become too salty. Brine for a minimum of 30 minutes for best results.
Heat about ⅛ inch (3 mm) of vegetable oil over medium heat until hot and shimmering. The chicken should cook 2-3 minutes per side until golden brown and cooked through.
This recipe calls for boneless, skinless chicken breasts. They pound thin easily and cook evenly. Bone-in or skin-on cuts won't work with this pounding and breading method.
The chicken is done when both sides are golden brown and the internal temperature reaches 165°F (74°C), typically after 2-3 minutes per side.
