Israeli Chicken Schnitzel

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.

Scoop out eggplant from the skin with a spoon. Mix in a bowl with Garlic (2 cloves), juice of the Lemon (1), Tahini (1/3 cup) and Italian Flat-Leaf Parsley (1 handful). Add Salt (1/2 tsp).

Place the eggplant mixture into a food processor and blend until uniform. 20 to 30 seconds. Place in a bowl and set aside.

Drain Canned Chickpeas (2 cups) and reserve 2 tablespoons of liquid from chickpea can. Place chickpeas, Garlic (2 cloves), Salt (1 tsp), Tahini (1/3 cup), 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.

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.

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.

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.

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).

Serve Hummus, Baba Ghanoush, Schnitzel, Salad Greens (to taste) and Pita Bread (to taste) together. Enjoy!