About the Recipe
What would Shabbat be without schnitzel!? There are plenty of tips for making a mess-free schnitzel, from breading to frying. While the parchment paper frying hack isn't essential, it prevents your oil from burning and keeps your pan clean. Before removing the parchment paper with oil from the pan, ENSURE THAT THE OIL IS COMPLETELY COOLED!
Ingredients
Ingredients:
- 1 pound thinly sliced chicken cutlets
- 2 eggs
- 1 tbsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 1/4 cup low-sodium soy sauce
- 4 minced garlic cloves
- About 1 cup oil for frying
- About 2 cups crispy, unseasoned breadcrumbs
- 1/4 cup sesame seeds
Preparation
Directions:
Disclaimer: Always take caution when frying anything!
1. Prepare the Chicken Cutlets:
   - Place the chicken cutlets in a bowl.
2. Mix the Seasonings:
   - Add eggs, paprika, black pepper, salt, soy sauce, and minced garlic cloves to the bowl with the chicken cutlets. Toss to coat evenly.
3. Prepare Breadcrumbs:
   - On one piece of parchment paper, spread out the breadcrumbs and sesame seeds. Toss them together.
4. Coat the Cutlets:
   - With one hand (preferably the non-dominant), place a chicken cutlet into the breadcrumb mixture.
   - With your other hand (preferably dominant), coat the cutlet thoroughly with breadcrumbs on both sides. Set aside.
5. Prepare for Frying:
   - Place a clean piece of parchment paper in the frying pan and pour in enough oil to cover the bottom. Heat over medium heat. Ensure the parchment paper does not extend beyond the edges of the pan to prevent burning.
6. Fry the Schnitzel:
   - Carefully place the breaded chicken cutlets into the hot oil.
   - Fry for about 3 minutes on each side, adjusting time for thicker cutlets. Maintain a low to medium heat for optimal frying results.
7. Drain and Crisp:
   - Remove the schnitzel from the oil and place on a wire rack to drain and crisp up.
8. Serve:
   - Enjoy your hot schnitzel with your favorite condiments. A squeeze of fresh lemon juice adds a delicious touch!Â
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