Israeli Fried Schnitzel
2 lbs chicken breast, cut into 1/2 inch thick and 3 to 4 inch pieces
1 cup mayonnaise
2 large eggs
1 tsp salt
1/2 tsp ground black pepper
1 Tbsp Dijon mustard
2 garlic cloves, minced
2 cups Panko
2 small bags BBQ Bissli, crushed
1/2 cup potato starch
Avocado or vegetable oil, for frying
Baby carrots, to place in frypan to prevent burnt specks
In a deep dish, whisk together the mayonnaise, eggs, salt and pepper, mustard and garlic, until well combined.
Place the chicken pieces in the egg mixture and allow to marinate for 15 to 20 minutes.
In a large dish, mix together the Panko, Bissli and potato starch. Press the marinated chicken pieces into the breading and coat thoroughly. Place the schnitzel pieces on a dish.
Over medium high heat, warm a shallow layer of oil in a frying pan, then add the carrots. When oil begins to sizzle, carefully place the schnitzel in the pan, making sure not to crowd the schnitzel.
Lower heat to medium and fry for about 3 minutes on each side, until they are golden.
Drain the schnitzel on a paper lined dish. Serve hot.
Note:
Schnitzel can be breaded a day ahead.
Fried schnitzel may be stored in an airtight container for up to 5 days in the refrigerator.
