On my trip last summer to Israel, I finally got to taste what authentic Middle Eastern Schnitzle was like! In order to make the perfect schnitzel, you need to pound out the chicken breast to be an even thickness throughout. Then you coat it in some flour, eggs, and finally panko bread crumbs. Lastly, you fry it up until golden brown and crunchy on all sides. The result is a super juicy, perfectly cooked piece of chicken with the most delicious crunchy coating on the outside.
- 4 chicken breasts, boneless skinless pounded to 1/8-inch thickness
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper, freshly ground
- 2 large eggs
- 2 cups panko breadcrumbs
- 1 cup vegetable oil
- Lemon wedges
- Cut a slit into the side of the chicken breast, opening it up like a butterfly. Place the chicken, flap side down, onto a wooden cutting board. Place a sheet of plastic wrap over the chicken. Pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with remaining chicken.
- Place the flour, eggs, and panko breadcrumbs each in a separate large bowl. Working with 1 chicken breast at a time, dredge in flour, dip into egg mixture, then carefully coat with the panko breadcrumbs. Once fully coated, transfer chicken to a baking sheet.
- In a large cast iron skillet or nonstick pan, heat up a ½ inch of vegetable oil to 350o Fahrenheit. Fry the chicken breasts one at a time until golden brown on both sides, about 5-8 minutes. Transfer the cooked chicken do a wire cooling rack, prepeat with the remaining chicken.
- Serve chicken with lemon wedges, Schug, tahini, and all your favorite middle eastern condiments.