SEEDED CHICKEN SCHNITZEL

I love fried chicken excluding KFC  A simple meal for me is chicken schnitzel served with a green salad.
Leafing through Ottolenghi’s Simple book I came across Seeded Chicken Schnitzel.

Strips of chicken breasts flattened and coated in a mixture of Panko breadcrumbs, black & white sesame seeds, sunflower seeds, turmeric & cayenne. This is lovely with a squeeze of lemon on top.

INGREDIENTS

4 boneless, skinless chicken breasts, each piece cut
into 3 long strips
50g Plain four
2 eggs, lightly beaten
80g panko crumbs
60g white sesame seeds
25g black sesame seeds
40g sunflower seeds, roughly chopped
1-1/2 tablespoons coriander seeds, roughly crushed
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
about 100g sunflower oil, for frying
1 lemon, quartered, to serve
Salt and black Pepper

METHOD

Place the meat between two bits of plastic wrap, then, one at a time, gently flatten them with a rolling pin; they should end up about 1.25cm thick (or alternatively place the meat in a plastic bag).

In a medium bowl, mix the flour with 1/4 teaspoon salt and some black pepper.

Put the eggs into a second bowl.

In a third bowl, mix the panko, both sesame seeds, sunflower seeds, coriander, turmeric, cayenne, and 3/4 teaspoon salt.

Dip each bit of chicken into the flour and gently shake off the excess. Now dip it into the egg, then into the seed mix, to coat well. Repeat with the remaining chicken.

Put enough oil into a large frying pan to rise 1/4 inch up the sides and place over low to medium heat.

Once hot, add the chicken in batches and fry for 5-6 minutes total, turning after 2 – 3 minutes, until cooked through and golden brown on both sides. Transfer to a paper towel-lined plate while you continue with the remaining batch and serve hot, with wedges of lemon alongside.

Original Recipe Yotam Ottolenghi Simple