Sunday Shnitzel

Recipe adapted from Razi Livnat, Shanti House Cookbook

  • 2.5lbs Chicken Breast Filets, sliced thin and pounded (see note)
  • 2 eggs
  • 2 tablespoons soy sauce or Bragg’s
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, crushed
  • 2 1/2 cups breadcrumbs or Panko
  • 1/4 cup sesame seeds
  • 1 tablespoon nutritional yeast
  • 1 tablespoon sweet paprika
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • shmaltz or oil for frying
  • 1 lemon, cut into wedges, for garnish
  • Optional Dipping Sauces: Honey Mustard, BBQ, or Sriracha Mayo, or your favorite…
  1. In a large, shallow baking dish, beat together eggs, soy sauce, mustard and garlic.  Add chicken breasts, cover with plastic wrap, and marinate in refrigerator for about one hour.
  2. In a medium bowl, combine breadcrumbs, sesame seeds, nutritional yeast, paprika, salt and pepper, then transfer to a shallow dish.
  3. Remove chicken pieces from egg mixture and lay them, one at a time, in breadcrumb mixture, so that each side is coated in a thin layer of the mixture.  Tap gently to remove excess breadcrumbs, and transfer to another plate.
  4. When all the chicken pieces have been coated in breadcrumbs, prepare oil for frying.  In a large frying pan, heat 1/2″ oil over medium-high heat.  Add snitzels and fry for 2-3 minutes on each side, until golden.  Transfer to a plate lined with paper towels to absorb excess oil.  Serve with lemon wedges on the side.

Note: It is easiest to slice chicken breasts when they are still partially frozen.  Use a very sharp knife to carefully cut through the thick part of the breast, giving you two thinner pieces.  You can skip this step and just pound them thin, or even leave them thicker — but the more you can start with thin, even pieces, the easier it will be to fry them quickly, browning the crust without overcooking (or undercooking) the chicken inside.


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