Israel-Inspired Chicken Schnitzel Sandwich

  1. Pound the chicken to the desired thickness and place to the side
  2. Organize stations for preparing the chicken for frying. One dish with the flour + salt and pepper. Whisks eggs with the mustard and pour in the second dish. Toss together panko and harrisa in the third dish.
  3. Working one cutlet at a time dredge in flour, submerge in the egg mix, and coat in the panko crumbs. Be sure to shake off excesses at each step for each cutlet.
  4. working in two batches heat frying oil in a skillet (preferably cast-iron just cause its awesome, but any will suffice). When the oil is hot lay two cutlets on the pan. They will make that awesome frying noise. You will want to cook about 3-5 min per side based on thickness. The crumbs should be nice and brown and crispy. rnRepeat with remaining oil and cutlets.rnAllow cutlets to drain on a plate with a few paper towels.
  5. Toast your buns. rnWhile they are toasting mix the tahini with the olive oil and a little harrisa to bring out a savory flavor.rnToss your cucumber slices in olive oil and some pepper.
  6. On the now warm buns spread mustard on one side and the Tahini dressing on the other. Place your schnitzel and squeeze lemon over the crispiness. Layer the cucumbers and pickles (little redundant but the flavor is great).rnKeep in mind you can add any topping you like, slaw, parsley, hummus, etc. Be creative and enjoy with side of fries, Israeli salad, or feta (Keep it Mediterranean)

chicken breast cutlets, flour, eggs, brown, kosher salt, harrisa, oil, buttery hamburger, cucumber, tahini, kosher pickles, lemon

Taken from food52.com/recipes/51710-israel-inspired-chicken-schnitzel-sandwich (may not work)

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