Crispy Israeli Chicken Schnitzel with Fries
Thin-pounded chicken breast breaded and pan-fried until golden, served with crispy fries and lemon. A weeknight dinner that tastes like the real thing in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
- 2 breasts (about 6 oz each) chicken breast, boneless and skinless
- ½ cup all-purpose flour
- 1 large egg
- ¾ cup panko breadcrumbs
- 1 bag (about 12 oz) frozen french fries
- 1 whole, cut into wedges lemon
Instructions
- 1
Place chicken between two sheets of plastic wrap. Pound until 1/4-inch thin using a mallet or rolling pin.
- 2
Set up three shallow bowls: flour, beaten egg, and panko mixed with 0.5 tsp salt and 0.25 tsp pepper.
- 3
Coat each chicken breast in flour, shaking off excess. Dip in egg, then press into panko until fully covered.
- 4
Heat 0.25 cup oil in a large skillet over medium-high until shimmering. Fry chicken 3 minutes per side until deep golden brown.
- 5
Meanwhile, bake fries in a 400°F oven or air fryer at 400°F for 12 minutes until crispy, stirring halfway.
- 6
Plate schnitzel and fries. Serve immediately with lemon wedges squeezed over top.
Tools you’ll need
- 12-inch skillet
- meat mallet or rolling pin
- plastic wrap
- three shallow bowls
- sheet pan or air fryer basket
- tongs
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