Israeli chicken schnitzel
This is a family favorite that I wanted to share with you. It is much better then giving your children pre-made processed chicken nuggets and his is a great recipe to make and freeze for quick lunches and dinners.
You can also make it healthier by using wholegrain bread crumbs and cooking it in the oven with only a spray of olive oil.
Skinless/boneless Chicken Breast
Flour
Eggs
Oil
Bread Crumbs I used Panko Bread Crumbs because they did not have MSG and I had a hard time finding parve bread crumbs that did not have MSG as an ingredient
First you need to split the breast with a knife. You want the chicken to be thin so it cooks all the way through. Next, you will want to pound the chicken so that it gets evenly thin and flat. You can either use a mallet or the bottom of cup to press it.
Mix the eggs in a bowl.
Pour your flour and bread crumbs onto their own plates.
Put a enough oil to cover the bottom of your skillet with a thin coating and heat low.
Lay out your dipping station out and get your chicken ready to dip.
I like to use my tongs to hold the chicken because I hate touching raw chicken. Start by dipping your Chicken in the flour. This will give the egg something to stick to.
Take your tongs and put the chicken in the egg and coat thoroughly.
Now take your tongs and grab the chicken out of the egg and place it into the bread crumbs
Lastly, turn on your exhaust fan and put your chicken in the oil skillet to cook. Once the first side browns, you will need to turn it over.
Check to make sure that your chicken is fully cooked and then remove from the oil. If you need to add some more oil while cooking, do this very carefully. If you do not have enough oil in your pan, your chicken will stick.
Some people use a large amount of oil to fry the chicken, but this is not necessary. You can see in the pan that I barely have any oil in it.
Now enjoy with veggies and hummus!
Baby Bear LOVES them and she likes to dip it.
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