Middle Eastern Chicken Schnitzel
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Schnitzel came to Israel via immigrants from Austria and is very popular in the restaurants across the country. This recipe takes the common schnitzel and gives it a Mediterranean twist.
- Ready In:
- 1 1⁄2 cups panko breadcrumbs (Japanese breadcrumbs)
- 1⁄4 cup za'atar spice mix
- 1 tablespoon toasted sesame seeds
- 1 teaspoon salt, divided
- 1⁄2 teaspoon fresh ground black pepper, divided
- 2 large eggs
- 1 large egg white
- 8 (6 ounce) boneless skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 lemon, cut into 8 wedges (optional)
- Preheat oven to 400°F.
- Combine panko, za'atar spice mix, sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Place eggs and egg white in another shallow dish; lightly beat with a fork. Sprinkle chicken with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Dredge 4 breast halves in panko mixture, then egg mixture. Dredge again in panko mixture.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 coated chicken breast halves to pan. Cook 3 minutes on each side or until lightly browned, turning carefully with a spatula. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken, panko mixture, egg mixture, and oil.
- Bake at 400F for 10 minutes or until done. Serve with lemon wedges, if desired.
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