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Jill's Kosher Chicken Schnitzel

Atara Kennedy

"Can be eaten cold so this is ideal for Shabbos lunch. Leftovers can be used on salads or for sandwiches. Need to be attentive to stove for 30 minutes."
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25 m servings 230 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

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  1. Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness.
  2. Whisk egg and water together in a bowl.
  3. Mix panko bread crumbs, lemon pepper, and dill weed together on a flat dish.
  4. Dip chicken pieces in egg mixture. Dredge in panko mixture until coated.
  5. Coat a large skillet with cooking spray; preheat over medium-high heat. Cook chicken pieces in batches until golden brown, about 5 minutes per side. Drain on paper towels. Sprinkle lemon juice over each piece of chicken.


  • Cook's Note:
  • Salt, onion powder, garlic powder, paprika, dried parsley, and herb seasoning could be used to season the bread crumbs instead.
  • Use a skillet large enough to cook chicken pieces without teaching.

Nutrition Facts

Per Serving: 230 calories; 5.8 g fat; 19.4 g carbohydrates; 29.9 g protein; 116 mg cholesterol; 268 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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This recipe turned out good for me. I may have been a little heavy handed on the dill but I really like the dill. This is a recipe that can easily be changed to suit your taste and you could put...

Very simple. You have to watch it because there’s a fine line between burning the coating and drying out the chicken. Medium heat will help and prep is fast so be patient.

This recipe was only ok. We didn't feel like it had a lot of flavor and being told to using cooking spray as opposed to oil was a negative. I started out with cooking oil and realized it was jus...