Shabbat Menu: Schnitzel and Chocolate Cigars

schnitzel

Chicken Schnitzel

Ingredients:

4 boneless, skinless chicken cutlets

1 cup flour

2 large eggs

3 tbsp lemon juice, plus zest for garnish

1 cup breadcrumbs, matzo meal or panko

1/2 tsp paprika

1 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1 tbsp sesame seeds (optional)

oil for frying, grapeseed preferred

Instructions:

1. Pound chicken cutlets until thin.

2. Set up three shallow bowls. In the first bowl, put the flour. In the second, beat eggs and 2 tbsp lemon juice. In the third bowl, stir together breadcrumbs, paprika, salt, pepper, garlic powder and optional sesame seeds.

3. Fill a heavy bottomed pan about halfway with oil. Heat the oil slowly over medium heat.

4. Dip one cutlet at a time into the breading bowls—first coat with flour, then egg, then the breadcrumb mixture.

5. Fry individually on both sides until golden brown and cooked through, 2-4 minutes per side. Set the finished schnitzel on a paper towel set over a drying rack and repeat until all the schnitzels are fried.

6. Right before serving, sprinkle lemon juice and zest over schnitzel. Serve with Israeli salad or in a sandwich.

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