|Za’atar-Crusted Chicken Schnitzel Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
The Kitchen (The home of Delicious Arabic Food) invites you to try Za’atar-Crusted Chicken Schnitzel recipe. Enjoy the Arabic cuisine and learn how to make Za’atar-Crusted Chicken Schnitzel.
Yield: 8 servings (serving size: 1 chicken breast half and 1 lemon wedge)
1 1/2 cups panko (Japanese breadcrumbs)
1/4 cup za’atar
1 tablespoon toasted sesame seeds
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 large eggs
1 large egg white
8 (6-ounce) skinless, boneless chicken breasts
2 tablespoons olive oil, divided
1 lemon, cut into 8 wedges (optional)
1. Preheat panggangan to 400°.
2. Combine panko, za’atar, sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Place eggs and egg white in another shallow dish; lightly beat with a fork. Sprinkle chicken with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Dredge 4 breast halves in panko mixture, then egg mixture. Dredge again in panko mixture.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 coated chicken breast halves to pan. Cook 3 minutes on each side or until lightly browned, turning carefully with a spatula. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken, panko mixture, egg mixture, and oil.
4. Bake at 400° for 10 minutes or until done. Serve with lemon wedges, if desired.
Amount per serving
Calories from fat: 30%
Saturated fat: 2g
Monounsaturated fat: 4.5g
Polyunsaturated fat: 1.6g
Joan Nathan, Cooking Light