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Israeli Chicken Schnitzel Recipe

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This recipe for Israeli Chicken Schnitzel is from The Jamner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 whole chicken breasts, skinned, boned, and halved
1/2 c. all-purpose white flour
2 eggs, beaten
1 c. dried bread crumbs
1/2 tsp. dried parsley
1/4 tsp. paprika
1/8 tsp. garlic powder (scant)
Tbsp. sesame seeds
Salt and pepper
Oil for frying (1/3-1/2 inch in pan)
Lemon wedges for garnish
Directions:
Directions:
1. Line up three shallow bowls (glass pie plates are good), plus an oblong dish.
2. Put flour in first shallow bowl, well-beaten eggs in the second, and bread crumbs stirred with parsley, paprika, garlic in third (with sesame seeds, if desired).
3, Place chicken breasts on board and salt and pepper both sides of each piece. Cover them with plastic wrap, and pound with smooth side of pounder until fairly uniformly flattened between 1/4-3/8 inch.
4. Take one breast half, dredge in flour (shaking off excess), dip in egg, then coat with bread crumbs. Place in waiting oblong dish while doing others.
5. Heat oil in a large frying pan over medium heat. You may need to do this in a couple of batches so pan isn't too crowded.
6. Fry chicken in hot oil on both sides: 3-5 minutes per side or until golden brown. Drain on platter with paper towels.
7. Best served immediately with lemon slices.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 prep time; 6-8 cook time
Personal Notes:
Personal Notes:
The key to good schnitzel is knowing just how long to fry; overcooking can make it dry.

 

 

 

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