Ingredients
Units
- ½ tsp salt + more for seasoning
- ¼ tsp black pepper + more for seasoning
- 1 cup bread crumbs
- 2 Tbsp sesame seeds
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp chili powder or cayenne
- 1½ lbs skinless boneless chicken or turkey breast (about 6 breasts)
- ½ cup flour
- 2 eggs, beaten
- ½ cup oil, for frying
- ½ tsp dried parsley
Instructions
- Combine the salt, black pepper, bread crumbs, sesame seeds, paprika, garlic powder and chili powder/cayenne in a Ziploc bag and shake to combine.
- Transfer to a shallow pie plate or other similar dish. Reserve.
- Trim tenders from chicken and reserve. Season on both sides with salt and pepper.
- Place breasts between 2 pieces of plastic wrap and pound lightly with a mallet to an even thickness of about ¼ inch.
- Dredge cutlets and tenders in flour, then egg, then bread crumb mixture.
- Heat oil over medium-high heat in a heavy skillet until hot but not smoking.
- Working in batches, lay two cutlets in pan and fry until underside is golden brown and crisp, about 2-3 minutes.
- Flip and fry an additional 2-3 minutes.
- Drain on paper towels, season with salt and pepper to taste, sprinkle with dried parsley and serve hot.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Frying
- Cuisine: Israeli