Classic chicken schnitzel with Israeli salad

Dice tomatoes, cucumbers and red onion. Add salt, lemon juice from half lemon and 1.5 tbsp olive oil. Stir all together and set aside.

In your first bowl, put the flour. In your second bowl, beat the eggs together with 2 tsp of water until well mixed. In your third bowl, stir together the breadcrumbs, paprika, ¼ tsp salt and sesame seeds until well blended. Place an empty plate nearby where you will put your coated schnitzels.

Pour oil into a skillet or sauté pan until it’s deep enough for frying about ½ inch (1.2 cm). Heat the oil slowly over medium. While oil is heating, dip each breast one by one into your bowl of flour to coat them.

Next, dip the floured breast in the egg mixture until well coated.

Finally, place the egg-covered breast into the bowl of breadcrumb mixture. Use a dry hand to coat the breast evenly with breadcrumbs. Repeat process for remaining breasts.

Fry the coated breasts in single-layer batches until they are golden brown on both sides. If your oil is at the right temperature, it should take about 2-3 minutes per side to cook the schnitzels.

After frying, set the schnitzels on a paper towel-lined plate or baking sheet to drain excess oil.

Serve hot garnished with lemon wedges and Israeli salad.

Equipment Needed

Allergens