Falafel and schnitzel are two popular dishes from different culinary traditions. Falafel is a Middle Eastern dish made from ground chickpeas or fava beans mixed with herbs and spices, formed into small balls or patties, and then deep-fried or baked. It is typically served in pita bread with various toppings and sauces.
Schnitzel, on the other hand, is a breaded and fried meat cutlet that originated in Austria but has become popular in many other countries. The most common type of schnitzel is made from thinly pounded veal or pork, but it can also be made from chicken or turkey. The meat is coated in breadcrumbs, seasoned, and then fried until golden and crispy.
If you combine the two, you get a dish called “Falafel Schnitzel,” which is a fusion of Middle Eastern and European flavors.
*The full recipe is in the recipe card below!
Chicken: Boneless, skinless chicken breasts. To ensure the chicken cooks evenly and has a consistent texture, it’s important to pound the chicken breasts to an even thickness before coating them. This will help the chicken cook quickly and evenly without drying out.
Eggs: Help the Falafel mix to stick more easily.
Falafel mix: Falafel mix is a pre-packaged mixture of ingredients that simplifies the process of making falafel. It typically includes dry, ground chickpeas or fava beans, along with various herbs, spices, and seasonings. Falafel mix can be found in various places, both online and in physical stores:
Many well-stocked grocery stores, especially those with a diverse international or Middle Eastern food section, carry falafel mix. Middle Eastern or Mediterranean Markets. Trader Joe’s. Online retailers.
Neutral cooking oil: Like canola, vegetable, and avocado.
*Optional*Dijon Mustard (or any mustard): Add a little mustard to the eggs for a little tangy flavor. Horseradish sauce or hot sauce are also great options.
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.
Get the dredging station ready: Prepare 3 shallow bowls before you start frying.
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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- 3 Pie plates or large shallow bowls
- 1 lb (450g) boneless skinless chicken breast tenders about 6 pieces
- 2 cups (280g) all-purpose flour
- 2 large eggs
- 1 Teaspoon Dijon mustard optional
- 2 cups store-bought Falafel mix
- 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 it until it is as thin as you can make it without tearing it.
- 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.
- Heat approximately 1 inch (2 cm) of oil in a large pan or skillet over medium-high heat.
- 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.