RECIPES

Seedy Chicken Schnitzel

By Chef Kat Turner
August 15, 2024
Ingredients
Sunflower Seeds3/4 cup
Toasted Japanese Sesame Seeds1/4 cup
Caraway2 tsp, seeds
Panko Breadcrumbs1 1/2 cups
Kosher Salt2 tsp, divided
All-Purpose Flour1 1/2 cups
Eggs3 whole
Chicken Breast1 filet, cut in half and gently pounded to ¼” thick
Lemon Wedgesto garnish
Whole-Grain Mustardto garnish
Steps
  1. Place sunflower seed, sesame seed, caraway seed, and 1 teaspoon salt into a blender and pulse a few times to break up the seeds to a crumble. Place this mixture into a large mixing bowl and add the panko, mixing with your hands to incorporate the seed mixture very well and crumble up the panko.
  2. In a wide 4” deep high-sided skillet, heat the oil to 335 degrees.
  3. Prepare your station: 1 shallow baking dish with flour 1 shallow baking dish with beaten eggs 1 shallow baking dish with the seedy breadcrumbs 1 sheet pan or plate with paper towel to land the hot chicken when it comes out of the hot oil.
  4. Make sure your oil is hot and then pat the chicken dry and season the chicken filets with the remaining teaspoon of salt. Dredge the chicken in the flour, then finally into the seedy breadcrumbs.
  5. Immediately drop your chicken 1 filet at a time into the oil and fry for 4 minutes or until golden and crispy and the chicken has reached an internal temperature of 155 degrees.
  6. Carefully remove the chicken and land them onto the paper towel.
  7. Garnish with 2 lemon wedges and a dollop of dijon mustard.
Cook a meal for someone you love
Cook a meal for someone you love