Chicken Schnitzel

Schnit’s perfect!

4 skinless chicken breasts

1/3 cup flour

salt ‘n peppa

2 eggs

1 1/3 cup panko breadcrumbs

6 Tbsp white sesame seeds

2 Tbsp black sesame seeds

4 1/2 Tbsp slivered almonds, roughly chopped

1 tsp coriander

1 tsp turmeric

1/2 tsp cayenne pepper

7 Tbsp vegetable oil

How to do it

Cut each breast into three strips. Place each strip in a plastic bag or between two pieces of plastic wrap and flatten them with a rolling pin so they’re about 1/2 inch thick.

Mix the flour, 1/4 tsp salt, and some fresh ground pepper bowl #1.

Crack and beat the eggs into bowl #2.

Mix the breadcrumbs, sesame seeds, almonds, coriander, turmeric, cayenne, and 3/4 tsp salt in bowl #3.

Dip each chicken strip in the flour mixture and shake off the access flour. Then dip into the egg. Then dip into the seed/nut mix until well coated. (Why on this night do we dip three times? Because it’s schnitzel.)

Pour the oil into a big frying pan and heat on medium. There should be enough oil that it’s about 1/4 inch deep. When the oil is hot, add the chicken strips in batches and fry 5-6 minutes (flipping halfway through). The chicken should turn golden brown crispy. Transfer to paper towel-lined plate while you’re cooking the other strips. Serve with lemon wedges.