Middle Eastern Chicken Schnitzel |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Schnitzel came to Israel via immigrants from Austria and is very popular in the restaurants across the country. This recipe takes the common schnitzel and gives it a Mediterranean twist. Ingredients:
1 1/2 cups panko breadcrumbs (japanese breadcrumbs) |
1/4 cup za'atar spice mix |
1 tablespoon toasted sesame seeds |
1 teaspoon salt, divided |
1/2 teaspoon fresh ground black pepper, divided |
2 large eggs |
1 large egg white |
8 (6 ounce) boneless skinless chicken breasts |
2 tablespoons olive oil, divided |
1 lemon, cut into 8 wedges (optional) |
Directions:
1. Preheat oven to 400°F.
2. Combine panko, za'atar spice mix, sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Place eggs and egg white in another shallow dish; lightly beat with a fork. Sprinkle chicken with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Dredge 4 breast halves in panko mixture, then egg mixture. Dredge again in panko mixture.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 coated chicken breast halves to pan. Cook 3 minutes on each side or until lightly browned, turning carefully with a spatula. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken, panko mixture, egg mixture, and oil.
4. Bake at 400F for 10 minutes or until done. Serve with lemon wedges, if desired.
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