Hi I'm Ali and welcome back to Haven's Kitchen today I'm making a beautiful crispy
chicken schnitzel with an Israeli salad we're going to lay our Golden Tahini on
the bottom of the platter and then do a beautiful drizzle on top amazing salad
amazing weeknight meal really great for the whole family if this recipe sounds like something you'd
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okay let's get started the first thing we're going to do is make our salad we have diced
tomatoes diced red pepper diced cucumber and we're going to really mince up parsley and dill together
we're going to combine it all with a little good olive oil a pinch of salt and set it aside let all
those flavors kind of marinate together let the olive oil get imbued with all of the yummy veggies
and herbs and while that's happening we're going to fry our schnitzel so we're going to get pounded
chicken breasts oftentimes you can just ask the butcher at the grocery store to pound them for you
or you just basically lay them between two pieces of parchment and pound them the reason we do that
is to break it down a little bit so the chicken's a little moister and it also gets thinner
so it crisps up and cooks more easily so sometimes people get nervous about cooking chicken because
they get kind of burnt on the outside and it's not all the way cooked through on the inside
having a nice pounded thin chicken saves you all of that worry let's make our salad now
so i have the big ingredients prepped out I'm just basically gonna mince up my parsley
I'm cutting this way so that I don't get too much of the stem but I'm not going to be too precious
about the stems it doesn't have to be totally stemless if you see these little hard stems
take them out so now we're basically using our bear claw and our chef knife and we're mincing
the parsley making sure to keep our bear claw and a nice firm grip on the chef's knife
we're also going to mince our dill similarly cut away from the stem
fold it kind of into a ball and mince away we have our herbs ready to go
so now we're just going to add in our tomatoes add in our cukes our peppers
a little salt all of our herbs the more herbs the better
and we want to use a high quality olive oil for this we don't want to use just sort of a thin
kind of pale olive oil really good just like you've pressed some olives
we're going to give this a nice toss and then we're going to add a squeeze of lemon
sometimes if you're worried about getting pits in the salad you just kind of squeeze
through your hands let the juice out hold the pits in your hands
give it a toss and just let this sit while we make our schnitzel so a couple things about dredging
one thing I always like to tell people is to salt the egg this way the salt is melting in the egg
and you're getting it really evenly distributed over the whole chicken so we've whisked in salt
into our egg and we're going to add in the sesame seeds into the Panko just give it
a little mix and then you just want to be organized when you're dredging that's kind
of the whole thing around frying is organization so we have our chicken breast we have our eggs
we have our crumbs and our sesame seeds and we have a landing spot similarly when we're frying
we're going to have a landing spot so when we take the chicken out of the pan
we're not running around the kitchen with like a hot sizzling chicken breast
we don't need to do the flour and then the egg I've seen that it's just an extra step
that's kind of unnecessary the egg will help the bread crumbs stick
you just want to make sure you're totally coated with the crumbs and the sesame seeds
my kids are very into all things fried and breaded so the more bread crumbs the better
and now our second one and so when you have it all laid out and you have a place for
everything to land just makes your life easier and neater so you can kind of clean as you go
keeps things a little more under control in the kitchen
make sure every last bit of chicken is coated
and they're ready for the hot oil
just a couple minutes on each side it's nice and dark and crispy when you flip, flip away
from yourself and if you feel like the oil is getting a little too hot you can always lower it
so our chicken is nice and golden on both sides look at that
yum we're just gonna transfer it to a paper towel
just so some of the oil drains and sprinkle it with a little salt while it's still hot
so there you have it our super easy crispy chicken schnitzel with Israeli salad
and our Golden Turmeric Tahini if you want to get with the schnitz
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