Kosher Chicken Cutlet Recipes for Easy Delicious Meals

Chicken cutlets are a beloved classic in many kitchens, and when prepared kosher-style, they become a perfect blend of tradition and deliciousness. Whether you’re cooking for a family dinner, a festive occasion, or simply craving a crispy, flavorful meal, kosher chicken cutlets deliver a perfect balance of tender meat and crunchy coating.

This recipe is easy to follow, uses simple ingredients, and respects kosher dietary laws, making it ideal for anyone looking to enjoy a wholesome, satisfying dish without compromising on taste or tradition.

In this post, we will explore multiple kosher chicken cutlet recipes that bring exciting flavors and textures to your plate. From the traditional breadcrumb coating to more adventurous variations, you’ll find something to please every palate.

We’ll also cover essential tips, equipment, and serving suggestions to ensure your chicken cutlets turn out perfect every time.

Why You’ll Love This Recipe

These kosher chicken cutlet recipes are designed to be approachable, flavorful, and versatile. Using simple kosher ingredients, you’ll enjoy a crispy exterior with a juicy, tender interior that melts in your mouth.

They are perfect for quick weeknight dinners or special gatherings and can be paired with a variety of sides.

Moreover, the recipes honor kosher dietary laws, ensuring your meal is both delicious and appropriate for kosher kitchens. Whether you’re new to kosher cooking or a seasoned pro looking for new ideas, these recipes offer something fresh and satisfying.

Ingredients

• 2 large boneless, skinless chicken breasts (pounded thin for even cooking)
• 1 cup matzo meal or kosher breadcrumbs
• 2 large eggs
• 1/4 cup water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and black pepper to taste
• Vegetable oil or olive oil, for frying
• Fresh parsley (optional, for garnish)

Equipment

• Meat mallet or rolling pin (for pounding chicken)
• Two shallow bowls (for egg wash and coating)
• Large skillet or frying pan
• Tongs or spatula (for flipping cutlets)
• Paper towels (for draining excess oil)
• Meat thermometer (optional, for checking doneness)

Instructions

1. Prepare the chicken breasts: Start by trimming any excess fat from the chicken breasts. Place each breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/4 inch. This ensures quick, even cooking and tender results.
2. Make the egg wash: In one shallow bowl, whisk together the eggs and water until fully combined. This mixture will help the coating stick to the chicken.
3. Prepare the coating mixture: In the second shallow bowl, combine the matzo meal (or kosher breadcrumbs), garlic powder, onion powder, paprika, salt, and black pepper. Mix well to distribute the spices evenly.
4. Coat the chicken: Dip each pounded chicken breast into the egg wash, ensuring it is fully coated. Next, press the chicken into the breadcrumb mixture, coating both sides evenly. Set the coated cutlets aside on a clean plate.
5. Heat the oil: Pour about 1/4 inch of vegetable oil or olive oil into a large skillet and heat over medium heat. The oil should be hot but not smoking — around 350°F (175°C) is ideal.
6. Fry the cutlets: Carefully place the coated chicken cutlets into the hot oil. Fry for 3-4 minutes per side, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C). Avoid overcrowding the pan; fry in batches if necessary.
7. Drain and rest: Remove the cooked cutlets from the skillet and place them on a plate lined with paper towels to absorb excess oil. Let them rest for a few minutes to retain their juiciness before serving.
8. Garnish and serve: Sprinkle with fresh parsley if desired, and serve hot with your favorite sides.

Tips & Variations

For extra flavor, marinate the chicken breasts in a mixture of lemon juice, garlic, and olive oil for 30 minutes before breading.

To keep things interesting, try these variations:

• Herbed Cutlets: Add dried herbs such as oregano, thyme, or rosemary to the breadcrumb mixture for a more aromatic bite.
• Spicy Kick: Mix in 1/2 teaspoon cayenne pepper or chili powder to the coating for a touch of heat.
• Parmesan Crust: Combine grated kosher Parmesan cheese with the breadcrumbs for a cheesy crust.
• Baked Version: For a healthier alternative, bake the coated cutlets at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Nutrition Facts

Serving Suggestions

Kosher chicken cutlets pair wonderfully with a variety of sides. Consider serving them alongside classic mashed potatoes or roasted vegetables for a comforting meal.

A fresh Israeli salad or a tangy cucumber and tomato salad can add a refreshing contrast.

For a heartier option, place the cutlets on a bun with lettuce, tomato, and kosher mayo for a delicious sandwich. You can also drizzle with a bit of tahini sauce or serve with a side of pickles to keep things traditionally kosher and flavorful.

Conclusion

Mastering kosher chicken cutlets is easier than you might think, and the results are spectacular. With a crispy, flavorful crust and juicy interior, these recipes are sure to become a staple in your kosher cooking repertoire.

Whether you prefer the classic breadcrumb crust or like to experiment with herbs and spices, these cutlets offer a perfect combination of taste and tradition.

Remember, cooking kosher doesn’t mean sacrificing flavor or fun in the kitchen. These recipes embrace the principles of kosher cooking while delivering satisfying meals your whole family will love.

So grab your ingredients, fire up the stove, and enjoy the delightful experience of making kosher chicken cutlets that are both wholesome and delicious.

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