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 (30 mL)
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 (3 g)
.
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 (6 g)
,
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 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 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!
