INGREDIENTS:
- 2 pounds chicken fillets, pounded thin
- 1 cup flour and more if needed
- 2 beaten eggs
- 1 tablespoon prepared mustard
- 1.5 cups dry bread crumbs
- 1/2 cup sesame seeds
- Salt and pepper to season the fillets
- Plenty of oil for frying; safflower or sunflower oil are good
- 1 teaspoon paprika (optional)
- Juice of 1 lemon (optional)
INSTRUCTIONS:
- Season the fillets with salt and pepper. If marinating in lemon juice, do so now, and set aside.
- Heat oil for deep frying in a large skillet. It will be hot enough when it shimmers and a drop of water skips on the surface.
- Put the flour in a medium bowl. Mix the eggs and mustard until smooth. Mix the bread crumbs, optional paprika and sesame seeds and put in a large bowl or platter.
- Fry in batches, breading only as many fillets as will fit into the skillet each time.
- Dip each fillet in flour, making sure that there are no bare spots. It helps to use tongs or a fork for this.
- Dip into the egg/mustard mix. Immediately, dip into bread crumbs. Again, make sure that the entire surface is covered.
- Fry the schnitzels until the crust is golden, 3-4 minutes. Remove to a platter lined with crumpled newspaper or paper towels.
- Serve hot, with ketchup.
Source: From the Grapevine
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