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Adeena’s Crispy Sesame Schnitzel
Recipe by © Adeena Sussman
1 cup dried bread crumbs
½ cup panko
2 tablespoons sesame seeds
1 teaspoon fine sea salt plus more for seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon cayenne (more if you like it hot)
four 6-ounce boneless skinless chicken breast halves, pounded to 1/8-inch thickness
1/2 cup flour
2 eggs, beaten
1/2 cup oil, for frying, or more as needed
Combine the bread crumbs, panko, sesame seeds, ½ tsp of the salt, garlic powder, paprika, 1/4 tsp of pepper and cayenne in a shallow dish.
Place the flour and remaining salt and pepper in another shallow dish.
Season chicken with salt and pepper. Place them between 2 pieces of plastic wrap and pound lightly with a mallet to an even thickness of about 1/4 inch.
Dredge cutlets in flour, then egg, then bread crumb mixture, pressing the crumbs in firmly on both sides. If desired, wair 30 minutes before frying (helps the crumbs adhere better).
Heat the 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.