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Israeli Chicken Schnitzel




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe by Adeena Sussman modified to GFCF by BL Olson


List of Ingredients




1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon black pepper, plus more for seasoning
1 cup gf bread crumbs, lightly toasted
2 tablespoons sesame seeds
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon chili powder or cayenne
1/2 teaspoon dried parsley
2 eggs, beaten
1/2 cup sweet rice flour
1 1/2 pounds skinless boneless chicken or turkey breast(about 6 breasts), split and trimmed
1/2 cup oil for frying


Recipe



Combine the salt, black pepper, bread crumbs, sesame seeds, paprika, garlic powder, chili powder/cayenne and parsley in a Ziploc bag, and shake to combine. Transfer to a shallow pie plate or other similar dish. Reserve.

Whisk eggs. Place in shallow container. Reserve.

Place sweet rice (or other gf flour) in a third shallow dish. Reserve.

Trim tenders from chicken and reserve. Season on both sides with salt and pepper.

Place breasts between 2 pieces of plastic wrap and pound
lightly with a mallet to an even thickness of about 1/4 inch.

Pat dry with a paper towel.

Dredge cutlets and tenders in flour, then egg, then bread crumb mixture.

Heat oil over medium-high heat in a heavy skillet until hot but not smoking.

Working in batches, lay 2 cutlets in pan and fry until underside is golden brown and crisp, about 2-3 minutes. Flip and fry an additional 2-3 minutes.

Drain on paper towels, season with salt and pepper to taste and serve hot.

Serves 3 to 4 (depending on your appetite.

Author's Notes: The spices here are only a recommendation--it's fun to adjust the herbs to your liking. The smaller tenders make a great snack for kids, and any leftover schnitzel is superb as a day-after sandwich, stuffed into a gf pita with some salad and a drizzle of tahini.

TNT (Tried and True)