Crispy Sesame Schnitzel

Israeli schnitzel used to be pounded from inexpensive turkey cutlets, breaded and fried to approximate Austrian wiener schnitzel made with veal. Today, nearly all of it is made with chicken breasts you can buy, thinly sliced and stacked between pieces of cellophane, at butchers and supermarkets. Frozen, breaded schnitzel is a classic staple, too, but it’s so much better to make your own. So many creative varieties abound, but to me the classic version is still the best. Letting the breaded schnitzel rest for even half an hour ensures that the breading adheres to the chicken like a glove, meaning minimal runaway crumbs during the frying process.

Serves 4

Active Time: 10 minutes

Total Time: 30 minutes

1 cup dried breadcrumbs

½ cup panko breadcrumbs

¼ cup sesame seeds

1 teaspoon fine sea salt, plus more for seasoning

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon freshly ground black pepper, plus more for seasoning

¼ teaspoon cayenne pepper, or more if you like it hot

2 large eggs, beaten

½ cup all-purpose flour

Four 6-ounce boneless, skinless chicken breast halves

½ cup vegetable oil, for frying, plus more as needed

In a shallow dish, combine the dried breadcrumbs, panko, sesame seeds, ½ teaspoon of the salt, garlic powder, paprika, ¼ teaspoon of the black pepper, and the cayenne. Place the beaten eggs in another shallow dish.

In a third shallow dish, combine the flour with the remaining ½ teaspoon salt and ¼ teaspoon black pepper.

Season the chicken generously with salt and black pepper. Place each piece between 2 pieces of plastic wrap and pound lightly with a mallet to achieve a thickness anywhere between ⅛ and ¼ inch. If you prefer your schnitzels to be smaller, this is the time to halve them.

Line a sheet tray with parchment. Dredge the cutlets in the flour, then the egg, then the breadcrumb mixture, shaking off the excess after each step and pressing the crumbs in firmly on both sides. Arrange them on the sheet tray as you finish the breading process. If desired, wait 30 minutes before frying (this helps the crumbs adhere better).

In a heavy skillet, heat the vegetable oil over medium heat for 2 to 3 minutes; the oil should be hot but not smoking. Working in batches, lay 2 cutlets in the pan and fry until the underside is golden brown and crisp, 2 to 3 minutes. Flip and fry for 2 to 3 more minutes. Drain on paper towels, season with salt and pepper to taste, and serve hot.

Note

To add extra seasoning to your schnitzel, add ¼ cup dukkah to the breadcrumb mixture.