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© 2018, Chef Alison Negrin, all rights reserved. Website designed by Linda Hansen, PaperlessVA.com

Chicken Schnitzel

February 24, 2015

These recipes are featured on the Purim Menu at the Reutlinger Home for Jewish Parents

Serves 6

 

Ingredients

1 1/2 lbs. skinless boneless chicken or turkey breast (about 6 breasts), 1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon black pepper, plus more for seasoning
1 cup bread crumbs
2 Tablespoons sesame seeds
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon chili powder or cayenne
1/2 teaspoon dried parsley
1/2 cup flour
2 eggs, beaten
1/2 cup oil, for frying

 

Directions

Combine the salt, black pepper, bread crumbs, sesame seeds, paprika, garlic powder, and chili powder/cayenne in a Ziploc bag and shake to combine.

Transfer to a shallow pie plate or other similar dish. Reserve.

Trim tenders from chicken and reserve. Season on both sides with salt and pepper.

Place breasts between 2 pieces of plastic wrap and pound lightly with a mallet to an even thickness of about 1/4 inch.

Dredge cutlets and tenders in flour, then egg, then bread crumb mixture.

Heat oil over medium-high heat in a heavy skillet until hot but not smoking.

Working in batches, lay 2 cutlets in pan and fry until underside is golden brown and crisp, about 2-3 minutes.

Flip and fry an additional 2-3 minutes.

Drain on paper towels, season with salt and pepper to taste and serve hot.

 

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