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Israeli Chicken Schnitzel

16 INGREDIENTS • 9 STEPS • 1HR 30MINS

Israeli Chicken Schnitzel

Recipe

3.6

7 ratings
A classic Israeli dinner with schnitzel, baba ganoush, hummus, and pita. Featured on Cut's American Kids Try Dinners From Around The World.
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A classic Israeli dinner with schnitzel, baba ganoush, hummus, and pita. Featured on Cut's American Kids Try Dinners From Around The World.
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

1HR 30MINS

Total Time

$4.81

Cost Per Serving

Ingredients

Servings
2
us / metric
Eggplant
2
Medium Eggplants, halved
Garlic
4 cloves
Garlic
Salt
1 tsp
Salt
Tahini
175 g
Tahini
Italian Flat-Leaf Parsley
1 handful
Italian Flat-Leaf Parsley
Canned Chickpeas
400 g
Canned Chickpeas
Lemon
2 1/2
Lemons, juiced
Boneless, Skinless Chicken Breast
2
Boneless, Skinless Chicken Breasts
All-Purpose Flour
as needed
All-Purpose Flour
about 1 cup, for breading
Egg
as needed
Eggs
about 3, for breading
Breadcrumbs
as needed
Breadcrumbs
about 2 cups, for breading
Vegetable Oil
as needed
Vegetable Oil
about 3 cups, for frying
Pita Bread
to taste
Pita Bread
Salad Greens
to taste
Salad Greens
Olive Oil
2 Tbsp
Olive Oil
Ground Cumin
to taste
Ground Cumin

Nutrition Per Serving

VIEW ALL
Calories
479
Fat
33.2 g
Protein
15.1 g
Carbs
34.9 g
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

Cooking Instructions

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step 1
Preheat oven to 400 degrees F (200 degrees C). Halve the Eggplants (2), rub with Olive Oil (2 Tbsp) and place face down on sheet pan. Bake for 15 minutes or until eggplant is fully cooked. Set aside and let cool.
step 1 Preheat oven to 400 degrees F (200 degrees C). Halve the Eggplants (2), rub with Olive Oil (2 Tbsp) and place face down on sheet pan. Bake for 15 minutes or until eggplant is fully cooked. Set aside and let cool.
step 2
Scoop out eggplant from the skin with a spoon. Mix in a bowl with Garlic (2 cloves), juice of the Lemon (1), Tahini (85 g) and Italian Flat-Leaf Parsley (1 handful). Add Salt (1/2 tsp).
step 2 Scoop out eggplant from the skin with a spoon. Mix in a bowl with Garlic (2 cloves), juice of the Lemon (1), Tahini (85 g) and Italian Flat-Leaf Parsley (1 handful). Add Salt (1/2 tsp).
step 3
Place the eggplant mixture into a food processor and blend until uniform. 20 to 30 seconds. Place in a bowl and set aside.
step 3 Place the eggplant mixture into a food processor and blend until uniform. 20 to 30 seconds. Place in a bowl and set aside.
step 4
Drain Canned Chickpeas (400 g) and reserve 2 tablespoons of liquid from chickpea can. Place chickpeas, Garlic (2 cloves), Salt (1 tsp), Tahini (85 g), juice of the Lemons (1 1/2), liquid from chickpea can and Ground Cumin (to taste) in the food processor. Blend until uniform. Set aside.
step 4 Drain Canned Chickpeas (400 g) and reserve 2 tablespoons of liquid from chickpea can. Place chickpeas, Garlic (2 cloves), Salt (1 tsp), Tahini (85 g), juice of the Lemons (1 1/2), liquid from chickpea can and Ground Cumin (to taste) in the food processor. Blend until uniform. Set aside.
step 5
Make a layer of plastic wrap on a flat surface. Place Boneless, Skinless Chicken Breasts (2) on the wrap. Then make another layer of plastic wrap on top of the chicken. Use a heavy pan (cast iron skillet) to hit the chicken breast and flatten to about a half-inch.
step 5 Make a layer of plastic wrap on a flat surface. Place Boneless, Skinless Chicken Breasts (2) on the wrap. Then make another layer of plastic wrap on top of the chicken. Use a heavy pan (cast iron skillet) to hit the chicken breast and flatten to about a half-inch.
step 6
Make your breading station. One bowl for All-Purpose Flour (as needed), one bowl for beaten Eggs (as needed), and one bowl for Breadcrumbs (as needed). Coat chicken breasts in that order.
step 6 Make your breading station. One bowl for All-Purpose Flour (as needed), one bowl for beaten Eggs (as needed), and one bowl for Breadcrumbs (as needed). Coat chicken breasts in that order.
step 7
Place Vegetable Oil (as needed) in pan. Heat to 350 degrees F (180 degrees C). Make sure vegetable oil is at least an inch deep.
step 7 Place Vegetable Oil (as needed) in pan. Heat to 350 degrees F (180 degrees C). Make sure vegetable oil is at least an inch deep.
step 8
Fry chicken breasts for 3 to 4 minutes on each side until golden brown. Finish the chicken in the oven at 400 degrees F (200 degrees C).
step 8 Fry chicken breasts for 3 to 4 minutes on each side until golden brown. Finish the chicken in the oven at 400 degrees F (200 degrees C).
step 9
Serve Hummus, Baba Ghanoush, Schnitzel, Salad Greens (to taste) and Pita Bread (to taste) together. Enjoy!
step 9 Serve Hummus, Baba Ghanoush, Schnitzel, Salad Greens (to taste) and Pita Bread (to taste) together. Enjoy!
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