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This dish has a permanent spot on the meal rotations in our home! Perfect for an easy weeknight meal yet special enough for Shabbat dinner. This recipe uses a mix of spices and challah breadcrumbs for a chicken that's tender inside and perfectly crispy on the outside, every time.
If you have leftover challah on hand, you can find these easy instructions here for turning them into breadcrumbs. Panko breadcrumbs seasoned with herbs are a great alternative when challah is unavailable.
(Make sure you check out the tips below for make-ahead advice, customization ideas, serving suggestions, and gluten-free options!)
Ingredients:
- 4 boneless, skinless chicken breasts, pounded to ¼ inch thickness
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Optional: ½ teaspoon sumac for a tangy zest
- 2 cups challah breadcrumbs (or panko breadcrumbs as an alternative)
- 1 tablespoon sesame seeds
- Vegetable oil, for frying
Instructions:
1. Prepare the Chicken: Butterfly each chicken breast by slicing it horizontally almost all the way through, then opening it up like a book. Place butterflied chicken between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound it to an even ¼ inch thickness. Repeat with all chicken breasts. They're now ready for seasoning and breading!
2.. Prepare the Egg Wash: In a shallow bowl, beat the eggs and then whisk in paprika, turmeric, garlic powder, onion powder, and sumac (if using). This spiced egg wash gives the schnitzel tons of flavor!
3. Bread the Bread Crumbs: In a shallow bowl, mix your plain challah breadcrumbs with salt, pepper, za'atar seasoning, and (optionally) more sesame seeds.
4. Bread the Chicken: Dip each chicken breast into the egg and spice mixture, ensuring it's fully coated. Then, dredge in the challah breadcrumbs mixed with sesame seeds, pressing gently . The sesame seeds add a subtle nuttiness and an extra crunch.
5. Cook the Schnitzel: Heat a generous amount of vegetable oil in a large skillet over medium-high. Cook the schnitzel for 3-4 minutes on each side or until golden and cooked through.
Tips for Perfect Schnitzel Every Time:
- Making Ahead: You can prepare the breaded schnitzel and store it in the fridge for a few hours before frying. Just lay them out on a baking sheet covered with parchment paper and lightly cover with plastic wrap.
- Enhancing Flavor: For an extra flavor boost, consider adding a pinch of cayenne pepper to the egg wash for a subtle heat.
- Customization: Feel free to tweak the spice mix based on your preferences. Adding dried herbs like oregano or thyme can introduce a new flavor profile.
- Cooking Tip: Ensure the oil is hot before adding the schnitzel to achieve the perfect golden crust without absorbing too much oil.
Serving Suggestions:
This schnitzel pairs wonderfully with a variety of sides. Here are a few ideas to complete your meal:
- Israeli Salad: A refreshing mix of cucumber, tomatoes, onions, and herbs dressed with olive oil and lemon juice complements the schnitzel’s richness.
- Couscous or Quinoa: These grains make for a hearty and healthy side, especially when flavored with a bit of lemon zest and parsley.
- Tahini Sauce: A drizzle of tahini sauce adds a creamy, nutty element to the dish.
- Pickled Vegetables: Serve with a side of pickled cucumbers or carrots for a tangy contrast to the schnitzel's savory flavor.
Enjoy!