Middle Eastern Chicken Schnitzel

10 ingredients
4 steps

Ingredients

  • 1 1/2 cups panko breadcrumbs (Japanese breadcrumbs)
  • 1/4 cup za'atar spice mix
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon salt, divided
  • 1/2 teaspoon fresh ground black pepper, divided
  • 2 large eggs
  • 1 large egg white
  • 8 (6 ounce) boneless skinless chicken breasts
  • 2 tablespoons olive oil, divided
  • 1 lemon, cut into 8 wedges (optional)

Directions

  1. 1
    Preheat oven to 400°F.
  2. 2
    Combine panko, za'atar spice mix, 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. 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. 4
    Bake at 400F for 10 minutes or until done. Serve with lemon wedges, if desired.

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