Israeli Fried Schnitzel

This recipe for chicken schnitzel includes marinating the chicken breast pieces in a mayo marinade, then breading in a mixture of Panko, Bissli and potato starch. Crispy fried perfection.

Ingredients

• 2 lbs chicken breast, cut into ½ inch thick and 3 to 4 inch pieces
• 1 cup mayonnaise
• 2 large eggs
• 1 tsp salt
• ½ tsp ground black pepper
• 1 tbsp Dijon mustard
• 2 garlic cloves, minced
• 2 cups Panko
• 2 small bags BBQ Bissli, crushed
• ½ cup potato starch
• Avocado or vegetable oil, for frying
• Baby carrots (to place in frypan to prevent burnt specks)

Directions

1. In a deep dish, whisk together the mayonnaise, eggs, salt and pepper, mustard, and garlic, until well combined.
2. Place the chicken pieces in the egg mixture and allow to marinate for at least 30 minutes (or overnight in the refrigerator).
3. Mix the Panko, crushed Bissli, and potato starch together. Dip each piece of chicken in the breading mixture, pressing to coat well on both sides.
4. Over medium high heat, warm a shallow layer of oil in a frying pan, then add the carrots. When oil begins to sizzle, carefully place the schnitzel in the pan, making sure not to crowd them.
5. Lower heat to medium and fry for about 3 minutes on each side, until golden.
6. Drain the schnitzel on a paper-lined dish. Serve hot.

Note: Schnitzel can be breaded a day ahead. Fried schnitzel may be stored in an airtight container for up to 5 days in the refrigerator.

The Sephardic Spice Girls, Sharon Gomperts and Rachel Emquies Sheff, have been friends since high school. Visit sephardicspicegirls.com for more recipes. This recipe was submitted by Sharsheret — the Jewish breast and ovarian cancer community.