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Kosher Chicken Cutlet Recipe

by admin

We throw a few secret ingredients in to make this schnitzel seriously stand out.

Provided by: EasyRecipesCooking.com

Total time: 45 minutes

Prep time: 15 minutes

Cook time: 25 minutes

Yield: 6

Ingredients:

6 boneless, skinless chicken breasts
1 cup all-purpose flour
2 cups breadcrumbs
3 eggs
1 tablespoon Dijon mustard
1 tablespoon lemon zest (This is the secret ingredient. It’s actually amazing!)
⅓ cup sesame seeds
Kosher salt and pepper
Extra virgin olive oil for frying
Lemon wedges for garnish

Steps:

  • Clean chicken breasts and rinse. Place between two layers of plastic wrap and hit with a mallet until 1/8th inch thickness. Have no mercy. Beat the eggs and stir in dijon mustard. Add lemon zest, sesame seeds salt and pepper to the breadcrumbs. Coat chicken breasts with flour completely and shake off excess. Dunk in the egg mixture, shake off excess. Finally the chicken goes into the breadcrumbs – make sure the chicken is completely and evenly covered. Bring oil in a frying pan to high heat. The oil should cover the schnitzel about halfway. Fry chicken on both sides until golden. Place on paper towels to soak up the leftover oil and serve with a lemon wedge.

Awesome Sticky Chicken Cutlets - Jamie Geller

In a large skillet heat water, white sugar, honey, red wine, and garlic until sugar is completely disolved.
Coat chicken cutlets with flour and add to sauce.

Provided by: EasyRecipesCooking.com

Total time: 60 minutes

Prep time: 15 minutes

Cook time: 45 minutes

Yield: 4 Servings

Ingredients:

1 cup Water
1/2 cup white sugar
2 teaspoon Honey
2 teaspoon red wine
3 whole garlic cloves, minced
4-6 chicken cutlets
Flour enough to coat chicken cutlets
1 medium onion sliced
black pepper and salt to taste (optional)

Steps:

  • In a large skillet heat water, white sugar, honey, red wine, and garlic until sugar is completely disolved.
    Coat chicken cutlets with flour and add to sauce. Cover and simmer for 15-20 minutes.
    Uncover, add sliced onion to skillet and simmer (uncovered) until chicken is tender and sauce has thickened (should gloop a bit when drizzled- but you can thicken it to whatever consistency you like best) and onions are caramelized. Optional (and awesome) serving option: serve chicken with sauce over white rice.

 

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