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I love giving classic dishes a spiced interpretation. For schnitzel, adding paprika and sesame to the crust gives it a whole new flavor spectrum. I don’t like to pound my schnitzel too thinly, and I love using thighs instead of breasts. It’s just so much juicier! You’re going to get hooked on this aromatic, juicy chicken cutlet with a crunchy crust that is beautifully reddish and delicious. I promise.
1 cup (125 grams) all-purpose flour
2 large eggs
1 tablespoon (15 grams) Haddar Dijon Mustard
1 teaspoon smoked paprika, Gefen Sweet Paprika or both
salt, to taste
pepper, to taste
2–3 tarragon sprigs, chopped (optional)
2 cups (216 grams) Gefen Breadcrumbs or panko
2 teaspoons (4 grams) white sesame seeds
4 boneless, skinless chicken thighs or breasts (5–6 ounces [140–168 grams] each), pounded to desired thickness
4 tablespoons (60 milliliters) grapeseed oil
arugula, for serving
lemon wedges, for serving
Place the flour in a large bowl.
In a medium bowl, whisk together the eggs, Dijon mustard, paprika, salt, pepper and tarragon (if using).
In a large bowl, mix together the breadcrumbs and sesame seeds.
One at a time, dip the chicken pieces in the flour, covering both sides. Shake off any excess flour. Then, dip the chicken pieces into the paprika egg mix and coat evenly. Finally, dip the chicken into the breadcrumbs and sesame, pressing gently to fully encrust the pieces.
In a large skillet, heat the oil over medium heat. Once the oil is hot, brown the chicken for five to six minutes on both sides. Lower the heat to medium-low heat and cook the chicken through. The crust should be crispy but not burned.
Remove the chicken and place the pieces on a paper towel-lined plate to absorb any excess oil.
Serve it Milanese style with a simple arugula salad and a fresh squeeze of lemon.
Reprinted with permission from My Spiced Kitchen by Yaniv Cohen, Page Street Publishing Co. 2019. Photo credit: Sonja Garnitschnig. (Purchase on Amazon.)
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