SEEDED CHICKEN SCHNITZEL

I was a vegetarian by birth, I started eating meat 15 years back. What got me hooked on was a juicy tender chicken with a crispy crunchy exterior. Ottolenghi’s Seeded Chicken Schnitzel from Simple takes it a notch higher. The chicken is covered with a healthy mix of seeds with bread crumbs giving an amazing texture and taste to the Schnitzel! Simply Irresistible!

INGREDIENTS:

• 4 boneless, skinless chicken breasts, each piece cut

• into 2 or 3 long strips (600 gms)

• 50 gms all-purpose flour

• 2 eggs, lightly beaten

• 80 gms panko bread crumbs

• 60 gms white sesame seeds

• 20 gms black sesame seeds

• 40 tbsp sunflower seeds, roughly chopped

• 1-1/2 tbsp coriander seeds, roughly crushed

• 1 tsp turmeric powder

• 1/2 tsp cayenne pepper powder

• 1/4 tsp pepper powder

• 100 ml or more sunflower oil for frying

• 1 lemon, quartered, to serve

• 1 tsp Salt

INSTRUCTIONS:

• Place the meat in a zip lock bag, then one at a time, gently flatten them with a rolling pin or a meat mallet (soft side of it) : They should end up about 1 cm thick

• In a medium bowl mix flour, salt and pepper powder

• Put the eggs into a second bowl.

• In a third bowl, mix the bread crumbs, white and black sesame seeds, sunflower seeds, coriander, turmeric, cayenne, and 3/4 tsp 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. Serve hot with wedges of lemon alongside with a salad. I love it with a hot peri peri sauce!!