6-8 servings

Schnitzel Strips with Green Tahini Dip Recipe

Sports! I’m not really into them but I absolutely love the Super Bowl. It’s a time for snacks, chips, dips, beer and 12-foot subs. I’m usually the one hosting, because I love creating a huge spread of finger foods. I set up a buffet in the kitchen and everyone grabs a plate, fills it up and goes to sit in the living room to watch the game. I find that it’s so much easier to have finger foods for events like this so no one struggles to eat while sitting on the couch. No need for forks and knives!

These schnitzel strips have been part of my Superbowl menu for a few years now and they’re always the first thing to disappear. They are easy to make and can be kept warm in the oven while your football guests arrive and snack on the guacamole and chips you have waiting for them.

Note: there will likely be extra green tahini dip leftover. You can store this in an airtight container in the fridge.

Schnitzel Strips with Green Tahini Dip


For the green tahini dip:

1 clove garlic

½ bunch parsley (about 1 cup)

1 ½ – 2 tbsp lemon juice

½ tsp salt

1 cup tahini

1 ¼ – 1 ½ cups water

For the schnitzel strips:

2 lb boneless, skinless chicken breast, sliced into 1” strips

½ cup flour

1 tsp mustard powder

½ tsp salt

¼ tsp black pepper

3 eggs

1 Tbsp Dijon mustard

¾ cup breadcrumbs

¾ cup panko

2 tsp sesame seeds (black, white or a combination of both)

½ tsp sweet Hungarian paprika

½ tsp garlic powder

¼ tsp salt

¼ tsp black pepper

Canola oil for frying



To make the green tahini, place the garlic clove and parsley in a food processor and pulse until very finely chopped. Alternatively you can chop them finely by hand. In a large bowl, combine the garlic and parsley mixture with the lemon juice, salt, tahini and water. Whisk together well! It will seize at first, but keep whisking! You may need more water depending on how thin or thick you want your tahini sauce. Taste and adjust seasoning with salt and lemon juice. Set aside.

Pre-heat the oven to 200 degrees F to keep the schnitzel warm until ready to serve. Set up a cooling rack on top of a baking sheet.

In 3 separate dishes combine the dredging mixes. In the first container, mix the flour, mustard powder, salt and pepper. In the second, whisk together the eggs and Dijon mustard. In the third, combine the breadcrumbs, panko, sesame seeds, paprika, garlic powder, salt and pepper.

Heat 1/4 inch of oil in a large skillet over medium-low heat when you’re ready to fry the schnitzel. It’s recommended to do this in batches. Dredge the first batch of chicken strips in the flour mixture and shake off as much excess flour as possible before moving the strips to the egg mixture. Allow excess egg to drip off the strips before moving them to the breadcrumb mixture. Press the breadcrumbs into the strips well. Pressing will help the crumbs stick!

Fry the strips for 3 minutes per side until they are golden brown and cooked through. Remove the strips onto the cooling rack and sprinkle with salt. Place the strips in the oven to keep warm while you fry the rest up. Add more oil to the pan between batches if needed.

Serve the strips with the green tahini on the side.

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