Chicken Schnitzel with Quick Pickled Fennel Salad
A Note From feedfeed


Chicken Sesame Coating

  • 1 teaspoon turmeric
  • 1/ 2 cup all-purpose flour
  • 1/ 4 cup toasted white sesame seeds
  • 1/ 2 teaspoon cayenne pepper
  • 2 cups plain panko bread crumbs, blitzed into crumbs
  • 1 tablespoon toasted sesame oil
  • 2 eggs, beaten
  • 1 tablespoon dijon mustard
  • 1 tablespoon salt
  • 1/ 2 tablespoon pepper

Chicken Breasts

  • 2 boneless skinless chicken breasts, filleted
  • pinch of salt
  • pinch of pepper
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey


  • Step 1

    Salt & pepper both sides of all your filleted chicken breasts. Set aside.

  • Step 2

    In a large shallow bowl, mix together the turmeric & flour. In another shallow bowl or baking dish, add your sesame seeds, cayenne, panko and a pinch of salt and pepper. In a third shallow bowl, add your beaten eggs with toasted sesame oil and your dijon.

  • Step 3

    Now line up all of your baking dishes in a row next to each other starting with the flour then the egg then the panko sesame crust mix. It should be an assembly line. Starting with your flour mixture, coat each piece of chicken in the flour and dust off before dipping both sides into the egg mixture. Allow excess egg to drip off the chicken and then place it into the panko mixture.

  • Step 4

    Press the chicken down into the mixture on both sides, so that both sides are evenly and thickly coated. Shake off excess and set aside on a rimmed baking sheet or cutting board. Repeat with all pieces of chicken. Finish each piece with a little more salt.

  • Step 5

    Heat up 1/4 inch of a neutral oil over medium-high heat. Once the oil is nice and hot, you may begin frying your chicken. Fry for 4-6 minutes per side and then remove from the pan and place on a cooling rack or a paper towel to absorb excess oil.

  • Step 6

    Combine the remaining dijon mustard and honey. Finish with flakey salt and a good drizzle of the honey mustard mixture. Serve over any salad or enjoy as is!

Chicken schnitzel is a dish that appears across dinner tables at home as well as restaurant menus all over Israel. The craveable, crispy cutlet is delicious all on its own or wedged into a pita for an easy sandwich. In this version, flour is used to prevent the chicken from sticking to any surfaces while pounding out thin with a mallet (which allows it to cook faster and become more tender and juicy). 

The pickled fennel salad served with this version provides acidity to balance the salty, shallow fried cutlet as well as a complementary crunch. Pickling fennel highlights the anise in its profile while toning down the raw flavor. Like it’s counterpart in this dish, pickled fennel is versatile and great to have on hand to enjoy on smoked salmon, over rice, or with braised meats throughout the week.