CHICKEN SCHNITZEL
One of our favorite ways to eat chicken.
I buy the sesame seeds at Winco in the bulk isle.
We put the chicken in a zip lock bag so all chicken juices are contained when flattening them.
found the recipe on instagram @edeneats
• 4 boneless, skinless chicken breasts, butterflied• 4 large eggs• 1 cup all-purpose flour• 2 cups panko breadcrumbs• 1 cup sesame seeds• Neutral oil for shallow-frying (I love grapeseed or avocado oil)• Kosher salt and black pepper DIRECTIONS1. Prepare the chicken schnitzel: Place the butterflied chicken breasts between two sheets of parchment or plastic wrap and use a rolling pin or skillet to pound them out until each is ¼ inch thick. 2. Set up a breading station: In a shallow bowl, beat the eggs with a pinch of salt. Place the flour in a second shallow bowl and season with salt and pepper. In a third, mix together the panko, sesame seeds, and salt and pepper to taste. Working with one piece at a time, place the chicken cutlets in the flour, dust off any excess, then dredge through the beaten egg. Let any excess drip off before placing the chicken in the panko-sesame mixture. Gently press the panko onto the chicken to ensure it’s well coated. Transfer to a plate.3. In a large skillet, heat about ½ inch neutral oil over medium-high heat until it shimmers. Add 2 or 3 pieces of chicken (as many as you can fit without overcrowding the pan) and fry until crispy and golden, 2 to 3 minutes per side. Transfer the chicken to a wire cooling rack, immediately seasoning it with salt. Repeat with the remaining chicken pieces as necessary.4. Serve as is, on a salad, or my personal fave, in a sandwich (Sesame Schnitzel Sandwich with Harissa Honey and Tartar Slaw- from the book). Go get your SCHNITZ on.
https://www.instagram.com/reel/CnP4yQ7DIce/?utm_source=ig_web_copy_link
