Crispy Sesame Chicken Schnitzel
Thin pounded chicken breasts coated in a seasoned sesame panko crust and shallow fried until golden and crispy. A classic schnitzel with a nutty sesame twist.
Ingredients
- 2 chicken breasts
- Salt and pepper to taste
- 1 to 2 tsp smoked paprika
- 1 cup flour seasoned with salt and pepper
- 2 eggs beaten, seasoned with salt and pepper
- 2 cups panko breadcrumbs
- 1/4 cup mixed white and black toasted sesame seeds
- Oil for frying
Instructions
- Slice each chicken breast in half horizontally to create four thinner pieces. Pound each piece thin and even between two sheets of parchment paper. Season both sides with salt, pepper, and smoked paprika and rub in well.
- Set up three shallow bowls. Seasoned flour in the first, beaten seasoned eggs in the second, and panko mixed with the sesame seeds in the third.
- Coat each piece in flour and shake off the excess. Dip in the egg and let the excess drip off. Press firmly into the sesame panko mixture on both sides until evenly coated.
- Heat enough oil in a wide pan over medium high heat for shallow frying. Fry the schnitzels in batches for 3 to 4 minutes per side until deeply golden, crispy, and cooked through. Drain on a wire rack.
- Serve immediately with a squeeze of lemon.