Crispy Israeli Chicken Schnitzel with Sesame Crumbs and Lemon

What you need

• 600 g (1 1/4 lb) boneless chicken breasts, 2 large breasts
• 60 g (1/2 cup) all-purpose flour
• 2 large eggs
• 1 tbsp mustard
• 2 garlic cloves, grated
• 120 g (1 cup) dry breadcrumbs
• 2 tbsp sesame seeds
• 1 tsp sweet paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 250 ml (1 cup) vegetable oil, for shallow frying
• 1 lemon, cut into wedges

Method

Restated from the original video

1. 1

   Cut each chicken breast in half horizontally. Pound the pieces between sheets of plastic wrap to an even 1 cm (1/2 in) thickness.

2. 2

   Season both sides of the chicken with half the salt and the pepper.

3. 3

   Set up three shallow dishes. Put the flour in the first. Whisk the eggs with the mustard and garlic in the second. Mix the breadcrumbs, sesame seeds, paprika and the remaining salt in the third.

4. 4

   Coat each piece in flour and shake off the excess. Dip in the egg, let the excess drip off, then press firmly into the crumbs on both sides.

5. 5

   Rest the coated chicken on a rack for 10 min so the crumbs set.

6. 6

   Heat the oil, about 1 cm (1/2 in) deep, in a large skillet to 175 °C (350 °F).

7. 7

   Fry 2 pieces at a time until deep golden, 3-4 min per side. The chicken must reach 74 °C (165 °F) inside.

8. 8

   Drain on paper towels and fry the rest.

9. 9

   Serve hot with the lemon wedges.

Imported from myjewishlearning.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.