Stuffed schnitzel

Stuffed schnitzel is a thin slice of chicken breast rolled around a filling, coated like schnitzel and fried until golden. Our filling is mashed potato with fried onion, and in a kosher kitchen there is no cheese in it: meat and dairy never meet, not even inside a schnitzel.

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Dairy freeMeatAllergens:GlutenEggs

Updated

Stuffed schnitzelIllustration
Time1 h 45 minCook 40 min
Amount6 portions1.4 kg
Per portion499 kcal41.4 g protein · a 235 g portion
Cost of the pot₪45for the pot, about ₪7.5 a bowl

The story of Stuffed schnitzel

Coated, stuffed cutlets are known all over Europe. Swiss cordon bleu fills the schnitzel with ham and cheese, and chicken Kiev, a festive restaurant dish of Eastern Europe, is filled with herb butter. Neither filling enters a kosher kitchen, so Jewish home cooking rebuilt the idea with parve and meat fillings: mashed potato, mushrooms, spinach, rice or ground meat.

In Israel stuffed schnitzel is a dish of holiday eves, festive Friday dinners and party trays. It looks impressive when sliced on the diagonal to reveal the spiral of filling, and it can be made ahead and finished in the oven just before the guests arrive. Schnitzel stuffed with mashed potato is the best known home version.

What makes Stuffed schnitzel itself

A stuffed schnitzel has three layers that must be ready at the same moment: a golden coating, juicy chicken and a hot filling. So the breast is pounded into a large, thin slice of 4 to 5 mm, filled with a cold filling, rolled tightly and chilled for 20 minutes so the roll sets. It is browned in the pan for 4 to 5 minutes on all sides and finished for 12 to 15 minutes in a 180 °C oven, until the meat reads 74 °C. That way the coating does not burn and the centre cooks all the way through.

Stuffed schnitzel for any number of people

Change the number of people and the portion size, and every ingredient updates in grams, with the cost, calories and protein per portion.

Portion size
Units
1.4kg of food
3Pot to use, litres
₪45Cost of the pot
₪7.5per portion
499kcal per portion
41.4g protein per portion
IngredientAmountCost
The coating
Salt for seasoning the chicken4 g₪0.0
Plain flour60 g₪0.4
Eggs110 g · 2 pcs₪2.7
Mustard10 g₪0.3
Breadcrumbs150 g₪2.0
Frying
Canola oil for frying, the amount absorbed (about 500 ml in the pan, 1.5 cm deep)60 g₪0.9
The dough
Chicken breast, 6 large 150 g slices, pounded to 4 to 5 mm900 g · 6 pcs₪35
The filling
Floury potatoes, peeled350 g · 2 pcs₪2.1
Onion, finely chopped150 g · 1 pcs₪0.9
Canola oil for frying the onion20 g₪0.3
Parsley, chopped10 g₪0.5
Salt for the filling4 g₪0.0
Black pepper1 g₪0.1
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Shelf prices at a large Israeli chain and specialty shops, October 2026. Nutrition from the ingredients in grams, before cooking.

How many calories in Stuffed schnitzel? Nutrition facts and calorie calculator

Change the amount of any ingredient, drop one, or pick a lighter version, and the numbers per serving update at once: calories, fat, carbs, protein, sodium and fibre.

Stuffed schnitzel has 212 calories per 100 g. A 235 g serving made with our recipe has 499 calories: 41.4 g protein, 18.6 g fat and 38.2 g carbohydrates.

Lighter

Ingredients, for the whole recipe

  • 4 g0 kcal per serving
  • 60 g36 kcal per serving
  • 2 pcs26 kcal per serving
  • 10 g2 kcal per serving
  • 150 g90 kcal per serving
  • 60 ml81 kcal per serving
  • 6 pcs180 kcal per serving
  • 2 pcs45 kcal per serving
  • 1 pcs10 kcal per serving
  • 20 ml27 kcal per serving
  • 10 g1 kcal per serving
  • 4 g0 kcal per serving
  • 1 g0 kcal per serving

What each add-on adds to Stuffed schnitzel

Values for the amount in the row, from the national food database.

Add-onCaloriesProtein, gFat, g
One large egg837.35.5
A tablespoon of oil122013.8
Chicken breast, 100 g raw12022.52.6
Chicken thigh, 100 g raw12119.74.1

How to make Stuffed schnitzel

In cook mode the screen stays on, tap a step when it is done, and the timers run next to each step.
  1. Boil the potatoes in salted water for 20 minutes until soft, drain and mash. Meanwhile fry the onion in 20 ml oil for 10 minutes until golden. Mix with the parsley, salt and pepper and cool completely.
  2. Place each breast slice between two sheets of plastic and pound from the centre outwards to 4 to 5 mm, into a slice about 15 by 20 cm. Season with salt.
  3. Spread about 70 g of cold filling on each slice, leaving a 1 cm border. Fold the sides in, roll up tightly from the short end and secure with a toothpick.
  4. Lay the rolls seam side down on a tray and chill for 20 minutes.
  5. Heat the oven to 180 °C and set a rack over a tray. Set up three plates: flour, eggs beaten with the mustard, and crumbs.
  6. Roll each roll in flour, egg and crumbs, pressing well, including the ends.
  7. Heat about 500 ml oil in a pan, 1.5 cm deep, to 170 °C. Fry 3 rolls at a time for 4 to 5 minutes, turning them until golden on all sides.
  8. Move to the rack and bake for 12 to 15 minutes, until a thermometer in the meat layer reads 74 °C and the filling is hot.
  9. Rest the rolls for 3 minutes, remove the toothpicks and slice on the diagonal into two or three pieces.

The science of Stuffed schnitzel

Kitchen science

Why brown in the pan and finish in the oven

A stuffed roll is about eight times thicker than an ordinary schnitzel, roughly 4 cm. Frying alone darkens the coating long before heat reaches the centre. A short stage in oil at 170 °C gives colour and crunch, and a stage in a 180 °C oven moves heat in slowly and evenly, so the meat reaches 74 °C without burning the coating.

Kitchen science

Cold filling and food safety

The filling touches raw chicken, so it too must reach a safe temperature. A cold filling stays firm while rolling and does not start cooking the chicken from inside, and in the oven it heats along with the meat. Check with a thermometer in the chicken layer, the slowest to heat, and make sure the filling is hot as well.

Kitchen science

Why the roll stays closed

Flour absorbs the moisture on the chicken, the egg grips it, and with heat the egg proteins set into a glue that seals the seam. Twenty minutes in the fridge firms the fat and the filling a little, so the roll keeps its shape. That is also why it goes into the pan seam side down first.

Kitchen science

Temperature, Maillard and oil

At 170 °C, a little lower than for a flat schnitzel, the crumbs turn golden through the Maillard reaction over 4 to 5 minutes of turning, while the steam leaving the roll limits how much oil gets in. Hotter oil burns the ends before the roll is golden all over.

Kitchen science

Why wait before slicing

A roll straight from the oven is full of steam. Slicing at once releases it everywhere, the filling escapes and the coating turns wet. Three minutes of rest on a rack let the juices settle and the steam leave through the coating, and the cut comes out clean.

Stuffed schnitzel in every kitchen

Mushroom and onion

Chopped mushrooms sautéed with onion until all the liquid has gone, with thyme and pepper. A deep flavoured parve filling.

Ground meat

Ground beef sautéed with onion, parsley and baharat, cooled before filling. A festive meat version; add 3 minutes in the oven.

Spinach and garlic

Blanched spinach squeezed very dry, sautéed with garlic and a little nutmeg. A beautiful green when sliced.

Kosher cordon bleu

Instead of ham and cheese: slices of smoked turkey breast and a thin layer of mustard. No cheese, because a kosher kitchen does not mix meat and dairy.

Rice and herbs

Cooked rice with dill, parsley and fried onion. A soft filling that children like.

Vegetables

Grated carrot and courgette, sautéed and squeezed, with a few breadcrumbs to absorb the liquid.

Common Stuffed schnitzel problems and how to fix them

The filling escapes from the stuffed schnitzel

There was too much filling, the filling was warm, or no border was left. Use 70 g of cold filling per slice, a 1 cm border, and fold the sides in before rolling.

The stuffed schnitzel opens in the pan

The roll was not tight and not chilled. Roll firmly, secure with a toothpick, chill for 20 minutes and start frying seam side down.

The coating falls off the roll

The chicken was wet or the coating was not pressed onto the ends. Dry, dust with flour and shake, and press crumbs onto the ends too.

The stuffed schnitzel came out greasy

The oil was too cool or too many rolls were fried together. Fry 3 at a time at 170 °C and drain on a rack, not paper.

Dry inside, or the filling stayed cold

The chicken was too thick or baked too long. Pound to 4 to 5 mm and take it out at exactly 74 °C. If the filling is cold, it went in frozen or very cold: take it out of the fridge half an hour before rolling.

Storing, freezing and reheating

3 days

In the fridge

2 months, coated and unfried

In the freezer

2+4

To cool

Bring it from 60 to 21 °C within two hours and down to 5 °C within four more. Split a big pot into shallow boxes.

75 °C

Reheating

In a 180 °C oven on a rack, 12 to 15 minutes for a whole roll or 6 to 8 minutes for slices, or in an air fryer at 170 °C for 8 to 10 minutes. Not in the microwave.

Nutrition of Stuffed schnitzel

From our recipe, per bowl and per 100 g, next to the national food database.

ServingkcalProtein, gFat, gCarbs, gFibre, g
Our recipe, a 235 g portion49941.418.638.23.2
Our recipe, 100 g21217.67.916.31.3

What the ingredients of Stuffed schnitzel cost

What each ingredient costs in one pot, and where to buy it.

IngredientPriceIn this potWhere to buy
Chicken breast, 6 large 150 g slices, pounded to 4 to 5 mm₪39 per kg₪35Supermarket
Eggs₪1.4 each₪2.7Supermarket
Floury potatoes, peeled₪5.9 per kg₪2.1Greengrocer
Breadcrumbs₪14 per kg₪2Supermarket
Canola oil for frying, the amount absorbed (about 500 ml in the pan, 1.5 cm deep)₪15 per litre₪1.2Supermarket
Onion, finely chopped₪5.9 per kg₪0.9Greengrocer
Parsley, chopped₪4.9 each₪0.5Greengrocer
Plain flour₪5.9 per kg₪0.4Supermarket
Mustard₪30 per kg₪0.3Supermarket
Black pepper₪139 per kg₪0.1Supermarket
Salt for seasoning the chicken₪2.1 per kg₪0Supermarket

Shelf prices at a large Israeli chain and specialty shops, October 2026, VAT included. Vegetable prices change with the season.

Stuffed schnitzel and its culture

Stuffed schnitzel is a dish of holiday eves and of hosting: it is made ahead, looks impressive on a tray, and every guest gets a whole roll. In many families it is the dish of Rosh Hashanah or of a festive Friday night dinner, next to rice and roast vegetables.

In Jewish communities abroad it is a festive kosher dish too, and at events it is served sliced on trays so the spiral shows. With no cheese inside it suits any meat meal, and kosher cordon bleu with smoked turkey is the version that replaces the Swiss classic.

Make Stuffed schnitzel a meal

Shabbat

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What to serve with Stuffed schnitzel

Serve sliced on the diagonal, with a parve mushroom sauce or tomato sauce, white rice or roast vegetables and a green salad.

Stuffed schnitzel in large quantities: events, offices and communities

How much of everything by number of guests, at a 235 g portion. For trays, catering and community kitchens.

Guestskg of food3 kg traysCost of ingredients
255.92₪188
50124₪376
100248₪753
2004716₪1,505
50011840₪3,763

Every ingredient for any number of guests is in the calculator above: type the number of people.

Order Stuffed schnitzel

A ready pot for Shabbat, an event or the office, ordered ahead.

  • Cooked to order, for Shabbat, an event or the office.
  • Tell us how many people and when, and we send a quote.
  • Delivery in Tel Aviv from ₪35, free over ₪750.
Ask for a quote for Stuffed schnitzel

Order Stuffed schnitzel for a large event

Large orders in Israel and abroad: events, offices, synagogues, communities and institutions.

  • In Israel: cooked in Tel Aviv and delivered to events in the area, and to large events anywhere in the country on a quote.
  • Abroad: for communities, events and restaurants. Tell us where, how many and when, and we come back with a quote and options.
  • Institutional quantities and a shopping list for any number of guests, in the calculator above.
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Frequently asked questions

How do I make schnitzel stuffed with mashed potato?

Pound chicken breast to 4 to 5 mm, spread 70 g of cold mash with fried onion, roll and chill. Coat, brown in the pan for 4 to 5 minutes and finish for 12 to 15 minutes in a 180 °C oven.

How do I keep a stuffed schnitzel from opening?

Leave a border, fold the sides in, roll tightly and secure with a toothpick. Twenty minutes in the fridge and starting seam side down in the pan finish the job.

Can I stuff chicken schnitzel with cheese?

Not in a kosher kitchen, which does not mix meat and dairy. For a schnitzel with cheese, make a stuffed aubergine or tofu schnitzel, which are parve and can be dairy.

What is cordon bleu and how is it made kosher?

Cordon bleu is a Swiss schnitzel stuffed with ham and cheese. The kosher version fills chicken breast with smoked turkey breast and a thin layer of mustard, with no cheese, and is made exactly like stuffed schnitzel.

How long do I bake stuffed schnitzel?

12 to 15 minutes in a 180 °C oven after browning in the pan. Baked without frying, 25 to 28 minutes at 200 °C on a rack, with toasted crumbs.

Can I make stuffed schnitzels ahead?

Yes. Roll and coat up to a day ahead and keep chilled, or freeze coated for up to two months. Brown and bake before serving.

How do I make schnitzel stuffed with ground meat?

Sauté 300 g ground meat with onion and parsley until crumbly and cooked, cool it, fill 70 g per slice and carry on as usual. Add 3 minutes to the oven time.

How many calories are in Stuffed schnitzel?

A 235 g portion of Stuffed schnitzel made with our recipe has about 499 calories and 41.4 g of protein. Per 100 g: 212 calories.

How much does it cost to make Stuffed schnitzel at home?

A tray or pot of 6 portions costs about ₪45 at Israeli shelf prices in October 2026, about ₪7.5 a portion. The calculator above works it out for any number of people.

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