Friday, June 24, 2011

'Everything Bagel' Shnitzel

Shnitzel, or breaded baked/fried boneless chicken, turkey or veal fillets, are a household standard on Shabbos day luncheon meals. Long ago, I learned that frying breaded chicken breasts in oil and then refrigerating them for a day at a time often resulted in them getting overcooked and dried out by the time they were served. I semi-resolved this problem by using a more naturally moist cut of meat, usually a boneless chicken thigh rather than the more ubiquitous breast, and then rolling it up with some sauteed spinach inside and then breading it and oven baking it on parchment paper or nonstick foil with a little olive oil cooking spray over the top.

But I digress. I still want to sometimes use chicken breast fillets for Shabbos lunch, and when I do, I fry them in oil, but I lower the carb count by using 'everything bagel' flavors ("you can take the New Yorker out of NY...") and no bread crumbs.


6 chicken breast fillet pieces, sliced or pounded thin (approximately 1/3 inch thick)
2 large eggs, beaten
4 tbsp white sesame seeds
3 tbsp poppy seeds
2 tbsp dried minced onion
2 tbsp dried minced garlic
1/2 to 1 tbsp coarse kosher salt
1/3 cup oil for frying (I use Mazola Vegetable Plus! or canola)

Combine dry spices. Heat oil in a heavy bottomed pan to medium/high. Dip the chicken with egg and then cover completely with the dried toppings and then cook in a hot pan, about 2 minutes or less on each side until the toppings around browned. Try not to burn or overbake. If you are me, at this point take the battery out of your smoke detector. As each piece finishes, transfer it to a paper towel-lined plate to absorb excess oil, then place in an oven ready pan. Finish in the oven at 325 degrees for 10 minutes. Enjoy!

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