I bought some thin chicken breast at Aron’s over the weekend, and couldn’t decide what to do with it. E suggested that I make some schnitzel. Now that was GREAT idea!
One of my ALL TIME favorite recipes of my mother’s is her chicken schnitzel! She would make it almost every Friday night for Shabbat dinner. I would always hang around while she was making it so I could steal a piece before dinner. It is SO GOOD when it is fresh. It is also delicious the next day with a Bubbies pickle.
Scroll down for the recipe!
Ingredients:
Chicken Breast, thinly cut
Breadcrumbs, 1-1/2 cups
Eggs, 2
Pereg Jerusalem Seasoning, 1 tablespoon
Sea Salt, 1 teaspoon
Fresh Ground Pepper, 1 teaspoon
Canola Oil
Directions:
- Fill your cast iron skillet or braiser with about 1/4 inch of canola oil and turn the heat up to medium.
- While the oil heats up, set up two large bowls. One with two eggs, beaten, and one with breadcrumbs, seasoned with Pereg Jerusalem Seasoning. You could also use the seasoned breadcrumbs of your choice.
- Dip each piece of chicken in the egg and then dip into the breadcrumbs, making sure that every inch of the chicken is covered in breadcrumbs.
- Once the canola oil is glistening, add the breaded chicken to your pan, making sure to not overcrowd it. Once the chicken has browned to your liking, flip the chicken over to brown the other side.Depending on the thickness of your chicken, it will take about 2 -3 minutes a side to cook.
- While the chicken is cooking, place a paper towel on top of a plate.
- Once cooked, take the chicken out and let it sit on the paper towel to drain off any excess oil.
- Serve with your favorite salad or with a Bubbies pickle!
