Falafel Schnitzel
Yield 6 units
Print
Pin Recipe
Description
Falafel Schnitzel is juicy and tender, with a golden, crunchy exterior that is almost impossible to resist.Kosher, Meat
Equipment
- 3 Pie plates or large shallow bowls
Ingredients
- 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
For serving:
- lemon wedges and your favorite condiments
Instructions
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.
The schnitzels:
- 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.
Notes
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.
Tried this recipe? Tag@mamalivingabroad