No matter how old we get, the meals we had as kids will always have a big place in our hearts. Schnitzel is something I grew up with and was very popular throughout Israel. Often served with mashed potatoes or Israeli couscous and a chopped salad, chicken schnitzel is a true classic! This recipe is no different-except I use store-bought falafel mix instead of bread crumbs.
What Is Schnitzel?
Schnitzel is a tender slice of meat, pounded thin, then breaded and fried, giving it a crispy coating. The most popular type of meat for schnitzel is veal or pork. However, schnitzels are usually made from chicken in Israel because of the Kashrut laws. It’s usually served with mashed potatoes, but lemons and mustard are a must (my son will say that ketchup too).
General Tips For Succses:
Tip 1: Pound the chicken thinly. Place the chicken between two sheets of plastic wrap. Use a rolling pin or meat mallet to pound and flatten the chicken breasts until it’s about ¼-inch. This will help them cook evenly and quickly without drying out.
Tip 2: Get the dredging station ready. Prepare 3 shallow bowls before you start frying.
Tip 3: Heat the oil well. The oil needs to be hot enough (it should be shimmering but not smoking) so that the chicken will cook well and crisp up. Test your oil by dropping a breadcrumb or the end of a wooden spoon into the oil to see if it sizzles. Keep a close eye on your chicken as they fry. Adjust the heat as needed to make sure you get the perfect color.
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Falafel Chicken SchnitzelPrint Pin Rate
- 3 Pie plates or large shallow bowls
- 1 lb (450 grams) boneless skinless chicken breast tenders
- 2 cups (280 grams) all-purpose flour
- 2 large eggs
- 1 teaspoon Dijon mustard
- 2 cups store-bought falafel mix
- 1 tablespoon sesame seeds
- canola oil for frying
- lemon wedges and your favorite condiments
Prepare the chicken:
- Place the chicken between 2 large pieces of plastic wrap and use a rolling pin or another heavy object to pound the chicken until it is as thin as you can make it without it tearing.
- Heat approximately 1-inch (2 cm) of oil in a large pan or skillet over medium-high heat.
- Place flour in a shallow bowl or baking dish.
- Mix eggs and Dijon mustard in a shallow bowl or baking dish.
- Place falafel mix in a shallow bowl or baking dish and mix with sesame seeds.
- Working with one chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly. Finally, carefully cover with falafel mix, pressing gently to adhere it to the chicken.
- Carefully place the chicken into the hot oil. Allow to fry for 3-4 minutes per side until golden brown on both sides. Transfer the chicken to a wire rack and allow it to drain excess oil. Don't fry more than two breasts at a time in a regular-sized skillet.
- Serve hot. Garnished with lemon wedges or your favorite condiments.