Kidney Friendly Chicken Schnitzel Puffed Rice Cutlets

Recipe Thumbnail
PREP TIME: 45 mins
COOK TIME: 5 mins
SERVING SIZE: 1 cutlet
This recipe was submitted by Tal Kaminski Rosenberg, Dietitian
Author: National Kidney Foundation
Cuisine Types: American
Degree of Difficulty: Medium
Meal: Lunch, Dinner
Course: Entree
Preferences: Kid-Friendly

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  • 2 tablespoon White Whole Wheat Flour
  • 1/4 cup Water
  • 1 teaspoon Dry Mustard
  • 6 piece Chicken Breast Cutlets
  • 1/4 tsp, ground Black Pepper
  • 1 large Whole Egg - Raw
  • 2 large Egg White - Raw
  • 5 oz Puffed Rice
  • 1/2 cup Canola Oil
  • 1 lemon yields Lemon Juice - Fresh

Cooking Instructions

Soak the chicken breasts in lemon juice or vinegar for an hour, rinse and pat dry.

Crush the puffed rice in food processor to the size of bread crumbs.

Prepare 3 bowls with the following ingredients:

Flour mixed with black pepper

Mixture of eggs, water, and mustard powder

Crushed puffed rice

Coat chicken breast completely with flour. Shake off excess flour. Dip chicken in egg mixture and then dip in crushed puffed rice. Pat well to ensure chicken breast is coated evenly. Then, dip the coated chicken breast back into the egg mixture a second time, followed by dipping the chicken into a second coating of puffed rice. Again, pat well to make sure chicken breast is evenly coated.

Order of coating for each cutlet:

Flour → egg → puffed rice → egg again → puffed rice again

Heat canola oil in a skillet to medium heat, 350 degrees Fahrenheit. Fry the coated cutlets for 2 minutes, turning them over after 1 minute on each side.


Cutlets can be coated and frozen before cooking. Place baking paper between schnitzels and freeze in a sealed box. To prepare the frozen schnitzels, defrost for approximately 30 minutes and then fry.

Your Nutrition Insights

These Nutrition Insights are for a 39 year old male, At Risk for CKD, with Hypertension and Type 2 Diabetes. Totals are per serving.

A Good Match: There are some nutrients missing or outside your guidelines, so balance your other meals throughout the day.

Nutrient Recipe Total My Meal Goal


Total Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Trans Fat








Vitamin A

Vitamin C





22.54 g

1.6 g

0.16 g

0.31 g

0 g

86 mg

318.43 mg

260.19 mg

22.04 g

1.27 g

0.31 g

26.01 g

42.67 IU

3.1 mg

5.9 mg

0.17 mg

18.94 mg

< 735

< 22.05 g

< 4.9 g

< 0.15 g

< 45 mg

1410 mg

< 450 mg

< 54 g

> 9 g

33.07 g

> 375 mg

Passing-100 Success! This nutrient is within your guidelines.
Passing-95-99 This nutrient is very close to what is recommended by your guidelines.
Warning-75-94 This nutrient is acceptably close to what is recommended by your guidelines.
Warning-50-74 This nutrient is above or below what is recommended by your guidelines.
Fail-0-49 This nutrient is well above or below, or conflicts with what is recommended by your guidelines.
Missing-nutrient Information about this nutrient is missing.
Nutrition Facts
Serving Size 1 cutlet
Servings 6
Amount Per Serving:
Calories 382.18
Calories from Fat 200
% Daily Value *
Total Fat 22.54 g 35% 
Saturated Fat 1.6 g
Polyunsaturated Fat 0.16 g
Monounsaturated Fat 0.31 g
Trans Fat 0.0 g
Cholesterol 86 mg 29% 
Potassium 318.43 mg 9% 
Sodium 260.19 mg 11% 
Protein 26.01 g 52% 
Total Carbohydrate 22.04 g 7% 
Dietary Fiber 1.27 g
Sugars 0.31 g
Vitamin A 42.67IU • Vitamin C 3.1mg
Calcium 5.9mg • Iron 0.17mg
Phosphorus 18.94mg

* The Percent Daily Values are based on a 2,000 calorie diet.

This symbol indicates that there is missing or incomplete data for this nutrient. - if == 'NKF'

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