Fried Schnitzel Israeli-Style
INGREDIENTS
For the marinade:
- 2 Eggs (lightly beaten)
- 2 T Mustard (heaping) (good quality)
- 3–4 Garlic (cloves) (smashed)
- Pepper (fresh) (ground)
- 2 lbs Chicken breast (boneless) (very thinly pounded)
For frying:
- 2 C Bread crumbs (unseasoned)
- 2 T Sesame seeds
- Pepper (fresh) (ground) (& sea salt)
- Canola oil
- 3-4 Lemons (halved)
- Mustard (good quality)
DIRECTIONS
- 1. Combine eggs, mustard, garlic & pepper in a large bowl.
- 2. Add the chicken & mix until the chicken is completely coated.
- 3. Cover with plastic wrap & refrigerate for at least 2 hours, preferably overnight.
- 4. Remove the chicken from the refrigerator & let sit at room temperature for 20 minutes.
- 5. Meanwhile, in a shallow bowl, mix together the unseasoned bread crumbs & sesame
seeds. - 6. Season with fresh ground pepper & sea salt.
- 7. Dredge chicken breasts in bread crumbs, patting slightly to help them stick.
- 8. Pour oil into a medium skillet to about 1 1/2 inches high
- 9. Heat oil on high heat until very hot & add chicken breasts, adding just two to three at a
time (depending on their size). - 10. Don't over crowd them in the pan.
- 11. Reduce heat to medium & fry until golden brown on each side
- 12. Don't overcrowd them in the pan
- 13. Reduce heat to medium & fry until golden brown on each side until chicken is
completely cooked through. - 14. Repeat with remaining chicken.
- 15. Remove chicken from the pan with a slotted spoon & place it on a serving plate
lined with paper towels until all chicken is fried. - 16. Serve immediately with fresh lemon & mustard.
For serving:
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American Baked Schnitzel
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