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
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.