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Israeli Schnitzel Recipe


Israeli Schnitzel Recipe
Israeli spin on this European recipe with seseme seeds in the coating

Midgelet

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Ingredients
  • 1 1/2 pounds skinless boneless chicken or turkey breast (about 6 breasts), split and trimmed
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/4 teaspoon black pepper, plus more for seasoning
  • 1 cup bread crumbs
  • 2 tablespoons sesame seeds
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder or cayenne
  • 1/2 teaspoon dried parsley
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1/2 cup oil for frying

Directions
  1. Combine the salt, black pepper, bread crumbs, sesame seeds, paprika, garlic powder, and chili powder/cayenne in a Ziploc bag and shake to combine.
  2. Transfer to a shallow pie plate or other similar dish.
  3. Reserve.
  4. Trim tenders from chicken and reserve.
  5. Season on both sides with salt and pepper.
  6. Place breasts between 2 pieces of plastic wrap and pound lightly with a mallet to an even thickness of about 1/4 inch.
  7. Dredge cutlets and tenders in flour, then egg, then bread crumb mixture.
  8. Heat oil over medium-high heat in a heavy skillet until hot but not smoking.
  9. Working in batches, lay 2 cutlets in pan and fry until underside is golden brown and crisp, about 2-3 minutes.
  10. Flip and fry an additional 2-3 minutes.
  11. Drain on paper towels, season with salt and pepper to taste and serve hot.

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Comments


I LOVED BREADED ANYTHING!!!
GREAT RECIPE!BIG 5 FROM ME!
CAROL LEE


Yum yum yum fab recipe, definitely a winner with me!


I won't go as far as Carol about breaded anything, but it is defiantly a nice switch. We do a lot of chicken and something new and interesting is always worth watching for.
Thank you
Mark


Very nice. Will give it a try soon.


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