Hi everyone, and welcome back to my kitchen! Today we’re learning how to make Schnitzel, a popular Jewish dish that you can eat with falafel or fries or pita. If you’ve been to Israel with us, chances are you’ve tasted this at some point. Keep reading to learn how to make it from home! Click HERE to watch the video.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1/2 cup all purpose flour
- 1 tbs water
- 2 eggs
- 1 cup breadcrumbs (matzo meal is more traditional, but I used panko breadcrumbs)
- 1 tbsp paprika
- 1 tbsp sesame seeds
- 1/4 tsp salt
- 1/4 tsp pepper
- Olive oil spray
- Fresh lemon wedges and parsley for garnish
STEP-BY-STEP
- Examine chicken breasts to see if there are any visible tendons or extra bits of fat from the breast. If there is, trim off the breast. Set aside.
- Place your hand flat on the top of the breast. Slice carefully horizontally into the chicken breast, slicing all the way through.
- Unfold the breast to reveal two symmetrical halves.
- Lay down a strip of plastic wrap on your kitchen counter. Place chicken breasts on the plastic.
- Cover the breasts with another strip of plastic, so that the meat is sandwiched in between. Use the flat side of a mallet to pound the breasts thin. If you don’t have a meat mallet, no worries, use a heavy pan.
- Set oven to 425 F
- Place the pounded chicken on a plate. Set up three bowls and a large empty plate on your countertop. 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, 1/4 tsp salt and pepper, and sesame seeds until well blended.
- Dip the first breast into the bowl with flour.
- Next, dip the floured breast in 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 chicken breasts.
- Place coated breasts on a baking tray that you have coated with oil.
- Spray olive oil on top of the schnitzel before popping the tray into the oven. This ensures a crispy golden finish.
- Bake for 15 minutes and finish with the broiler for 3-5 minutes or until it’s lightly golden.
Enjoy!