Herb Schnitzel

Author

Adeena Sussman

Servings

4

Category

Main Course

Ingredients

• 1 cup bread crumbs
• ½ cup panko  
• ¼ cup sesame seeds
• 1 tsp fine grey sea salt, plus more for seasoning
• 2 tsp Herbes de Carmel spice blend
• ½ tsp freshly ground black pepper, plus more to taste
• ¼ tsp cayenne pepper (or more) 
• 2 eggs
• ½ cup flour
• Four 5- to 6-ounce thin-cut boneless, skinless chicken breasts  
• Vegetable oil, for frying
• Lemon wedges and tahini sauce, for serving

Directions

1. In a quarter sheet pan or shallow dish combine the breadcrumbs, panko, sesame seeds, ½ teaspoon of the salt, Herbes de Carmel, ¼ teaspoon of the black pepper and the cayenne. Whisk the eggs in another sheet pan or shallow dish. In a third sheet pan or dish, combine the flour with the remaining ½ teaspoon salt and ¼ teaspoon black pepper.
2. Season the chicken generously with salt and pepper. Dredge the cutlets in the flour, shaking off the excess, then dip in the egg, letting any excess drip off. Transfer to the bread crumb mixture, pressing crumbs firmly into the chicken on both sides. If you have time, let the breaded cutlets rest on a plate for up to 30 minutes before frying (this helps the crumbs adhere better).
3. In a wide, heavy skillet, heat ¼ inch oil over medium-high heat. Fry the schnitzels until golden and crisp, 2 to 3 minutes per side. Drain on paper towels or a rack, season with salt and pepper to taste, and serve hot with lemon wedges and tahini sauce.