Cookwith

Name: Crispy Kosher Chicken Cutlets
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs (as a kosher alternative to pork); 1 cup panko breadcrumbs; 1/2 cup all-purpose flour; 2 large eggs; 1/4 cup water; 1 tsp garlic powder; 1 tsp smoked paprika; 1/2 tsp ground black pepper; 1 tsp kosher salt; 1/4 cup olive oil (for frying); Lemon wedges, for serving; 2 tbsp fresh parsley, chopped (for garnish)

Crispy Kosher Chicken Cutlets

CrushedLemon1034

This kosher 'pork' cutlet recipe ingeniously swaps pork for juicy chicken thighs, delivering the same crispy, golden exterior and succulent interior that schnitzel lovers crave—while keeping it fully kosher. The panko crust ensures a satisfying crunch, while smoked paprika and garlic powder add depth and warmth. A quick pan-fry locks in moisture, and a spritz of lemon brings brightness to every bite. Serve these cutlets as a centerpiece for a family dinner or slice them over a salad for a lighter meal. It’s a comforting classic, thoughtfully adapted for kosher kitchens without sacrificing flavor or texture.

Ingredients

Instructions

Pat chicken thighs dry and gently pound to 1/2-inch thickness for even cooking.
Set up three shallow dishes: one with flour, one with whisked eggs and water, and one with panko mixed with garlic powder, smoked paprika, salt, and pepper.
Dredge each chicken thigh in flour, shaking off excess, then dip in egg wash, then coat thoroughly in seasoned panko.
Heat olive oil in a large skillet over medium-high heat. When shimmering, add chicken cutlets (in batches if needed) and fry for 3-4 minutes per side until golden brown and cooked through.
Transfer cutlets to a paper towel-lined plate to drain.
Sprinkle with fresh parsley and a squeeze of lemon before serving.