Recipe by My Kosher Recipe Contest

Crispy Breaded Shnitzel with Sesame Dipping Sauce

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Meat Meat
Easy Easy
6 Servings
30 Minutes

No Diets specified

Submitted by Nechama Fiddle   My grandmother a”h would be horrified if she heard me say that this recipe originated from her, but it’s true in a sense. When I was a teenager, experimenting in the kitchen, my grandmother patiently explained the process of dipping shnitzel into flour, egg and then breading before frying it. In her European way, she called the dish “Karminadle” (spoken with full rolling R’s and L’s). It was flattened paper thin, usually the size of a dinner plate and fried until it was perfectly golden. Mine has definitely evolved as I adjusted the recipe over the past twenty years, yet this shnitzel recipe is the #1 requested recipe from my kids –  Shabbos, suppers and y”t, this is the dish they unanimously agree on. With its thick and crispy breading, it is full of flavor- even the pickiest eaters manage to finish their plates. The sauces added to the eggs may seem to be extra but it adds flavor to the shnitzel in a subtle way. When served with the sesame sauce, it dresses up regular shnitzel for any Shabbos or yom tov table. I keep the extra sauce in the fridge to be served with knishes, chicken or even french fries. I hope your family enjoys this recipe as much as mine does!



  • 3 pounds chicken breast

  • 5 cups flour, divided

  • 1 cup cornflake crumbs

  • 4 eggs

  • 1/2 cup parve milk

  • 1/4 cup duck sauce

  • 1/4 cup sweet chili sauce

  • 2 tablespoons hot sauce

  • 1 tablespoon mustard

  • 1 tablespoon barbecue sauce

  • oil, for frying


  • 1 cup ketchup

  • 1 cup brown sugar

  • 3/4 cup water

  • 1 teaspoon garlic powder

  • 2 tablespoons sesame seeds


Prepare the Shnitzel and Dipping Sauce


Cut chicken breast into strips and set aside.


Prepare three bowls for dipping. In the first bowl, measure in two cups of flour. In the second bowl, whisk together eggs, parve milk, duck sauce, sweet chili sauce, mustard and barbecue sauce. Whisk together remaining three cups of flour and cornflake crumbs in the third bowl.


Heat oil in a skillet until the oil begins to shimmer. You can test the heat by dropping in a few cornflake crumbs to see if they bubble.


Begin by dipping chicken strips first into the flour, then into the egg mixture and then into the cornflake crumb mixture. Fry over medium heat, approximately three minutes on each side.


To prepare the sauce, combine ketchup, brown sugar, water and garlic powder in a small saucepan. Heat until mixture begins to boil, stirring often. Let it boil for two to three minutes and remove from heat. Add sesame seeds and stir.


Shnitzel can be breaded in advance and frozen raw on parchment paper. Defrost and then fry.
Crispy Breaded Shnitzel with Sesame Dipping Sauce

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