- Jewish Learning
Chicken nuggets, chicken fingers, schnitzel- no matter what you call them, there is nothing like entering the house erev Shabbos to freshly fried schnitzel. Yussi suggests making a double batch or there may not be any left by the time Shabbos arrives! For more great food, watch Baruch Hashem It’s Shabbos!
8 chicken breasts, sliced in half or thinned
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon zaatar
1/2 teaspoon black pepper
1 cup Gefen Panko Crumbs
Cut your thinned chicken breast into strips, place in bowl, and dredge in flour.
In a separate bowl, whisk the eggs.
In a separate bowl, add the three crumbs and spices.
Add the dredged chicken strips in the bowl with whisked eggs.
And finally, lay the strips in the bread crumbs mixture, turn it over and press it into the breading to evenly coat. Lay on a piece of wax paper.
Heat a quarter inch of oil in a large frying pan over medium heat until hot and shimmering. Lay chicken strips in the pan. Cook the chicken for about two minutes. Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about two to three minutes more. Don’t overcrowd your pan.
Repeat with the remaining chicken strips. Transfer chicken to a paper towel-lined plate to drain before serving.
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