We are about to share with you a secret schnitzel trick that may or may not change the way you make schnitzel. Forever.
Chicken schnitzel has been eaten by Jews for centuries: In Austria under the name Wiener Schnitzel and in Italy as Cotoletta alla milanese. The schnitzel was finally introduced to Israel (Palestine at the time) by European immigrants moving to kibbutzim. Although they made schnitzel with veal and beef in Europe, chicken was always the cheapest option in Israel and now chicken schnitzel has become a staple on every Israeli family’s Shabbat table.
- Cook Time
- Prep Time
6 boneless, skinless chicken breasts
1 cup all-purpose flour
2 cups breadcrumbs
1 tablespoon Dijon mustard
1 tablespoon lemon zest (This is the secret ingredient. It's actually amazing!)
⅓ cup sesame seeds
Kosher salt and pepper
Extra virgin olive oil for frying
Lemon wedges for garnish
Clean chicken breasts and rinse. Place between two layers of plastic wrap and hit with a mallet until 1/8th inch thickness. Have no mercy.
Beat the eggs and stir in dijon mustard. Add lemon zest, sesame seeds salt and pepper to the breadcrumbs.
Coat chicken breasts with flour completely and shake off excess. Dunk in the egg mixture, shake off excess. Finally the chicken goes into the breadcrumbs - make sure the chicken is completely and evenly covered.
Bring oil in a frying pan to high heat. The oil should cover the schnitzel about halfway. Fry chicken on both sides until golden. Place on paper towels to soak up the leftover oil and serve with a lemon wedge.