Israeli Chicken Schnitzel with Israeli Salad and Tahini
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Ingredients
- 600 g chicken breast fillets
- 50 g plain flour
- 2 eggs
- 100 g dried breadcrumbs
- 1 cucumber
- 3 tomatoes, diced
- 2 tbsp tahini
- 5 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 579 kcal
- Protein
- 45.1 g
- Carbohydrate
- 32.8 g
- of which sugars
- 4.6 g
- Fat
- 29 g
- of which saturates
- 4.1 g
- Fibre
- 3.6 g
- Salt
- 0.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice each chicken breast fillet horizontally into two thin cutlets and season well.
- 2
Set up three bowls: flour, beaten egg, and breadcrumbs. Coat each cutlet in flour, then egg, then breadcrumbs.
- 3
Heat the vegetable oil in a large frying pan and fry the cutlets for 3-4 minutes each side until golden and cooked through with no pink remaining.
- 4
Mix the diced cucumber and tomatoes with a drizzle of oil and season to make a simple Israeli salad.
- 5
Whisk the tahini with a splash of water until pourable.
- 6
Serve the schnitzels with the salad and a drizzle of tahini.
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