Israeli Sesame Chicken Schnitzel with Israeli Salad & Roast Potatoes

Name: Israeli Sesame Chicken Schnitzel with Israeli Salad & Roast Potatoes
Total time: 55 min
Yield: 4 servings
Cuisine: Israeli
Ingredients: 2 lb chicken breasts, sliced and pounded ¼ inch thin; 2 eggs; 2 cups panko or plain breadcrumbs; 2 tbsp sesame seeds; 3 garlic cloves, smashed; 1½ lb baby potatoes, halved; 1 cucumber, finely diced; 3 Roma tomatoes, finely diced; ½ small onion, finely diced; ½ bunch parsley, chopped; 2 lemons; ½ cup neutral oil; 3 tbsp olive oil; 2 tbsp Dijon mustard; 1 tsp paprika; salt; pepper

DinnerIsraeli55 minServes 4900 kcal65 g protein

Photo: Benreis · CC BY-SA 3.0 · source

Israel's national comfort food: thin chicken cutlets soaked in a garlicky mustard-egg marinade, coated in breadcrumbs and sesame and fried shatteringly crisp, with finely chopped cucumber-tomato salad and roasted potatoes.

Make it part of your week. MealTote sizes this recipe for everyone you cook for, adds it to a weekly meal plan and puts the ingredients on one grocery list split across your stores. Open it in MealTote

Ingredients

2 lb chicken breasts, sliced and pounded ¼ inch thin
2 eggs
2 cups panko or plain breadcrumbs
2 tbsp sesame seeds
3 garlic cloves, smashed
1½ lb baby potatoes, halved
1 cucumber, finely diced
3 Roma tomatoes, finely diced
½ small onion, finely diced
½ bunch parsley, chopped
2 lemons

From your pantry: ½ cup neutral oil, 3 tbsp olive oil, 2 tbsp Dijon mustard, 1 tsp paprika, salt, pepper.

Instructions

Whisk the eggs, mustard, garlic and pepper in a bowl, add the pounded chicken and turn to coat. Refrigerate at least 30 minutes, up to overnight.
Heat the oven to 425°F. Toss the potatoes with 2 tbsp olive oil, the paprika and salt and roast until golden and tender, 30 to 35 minutes.
Mix the panko and sesame seeds with salt and pepper. Lift each cutlet from the marinade, discard the garlic, and press firmly into the crumbs on both sides.
Heat the neutral oil in a large skillet over medium-high heat until a crumb sizzles. Fry the cutlets 2 or 3 at a time until deep golden and 165°F inside, 3 to 4 minutes a side. Drain on a rack and salt right away.
Toss the cucumber, tomatoes, onion and parsley with the juice of 1 lemon, the last 1 tbsp olive oil and salt. Serve the schnitzel with lemon wedges, salad and potatoes.

Tip: Pound the chicken evenly thin so it cooks before the crust burns. Israelis eat leftovers cold in pita with hummus and the salad, so make extra.