Food writer Karen Shanav-Niv makes large batches of mini schnitzels every week, and the recipe is described as irresistible thanks to the cut, seasoning, and frying method. The note emphasizes cleaning the chicken pieces well and deep-frying them, which supposedly helps them absorb less oil, cook faster, and come out extra crisp. It also says the coated pieces can be frozen separately before frying, then thawed in the refrigerator for two to three hours.
The recipe is kosher and meat-based. It serves 8, takes 30 minutes of active prep and 330 minutes total, and is rated easy. The ingredients call for 1 kilogram of thin chicken breast slices, cut into strips about 3 centimeters long, and trimmed of sinew and fat.
For the marinade, mix 1 tablespoon mayonnaise or an egg, 1 tablespoon mustard, 1/4 teaspoon salt, and 1 tablespoon teriyaki sauce or honey. Marinate the chicken for 5 hours, or overnight, in the refrigerator. For the coating, prepare one bowl with 2 cups flour, one with 3 beaten eggs plus 5 tablespoons water, and one with 1/4 cup sesame seeds, 3/4 cup breadcrumbs, preferably panko, and a little salt.
The chicken is coated in flour, then egg, then the breadcrumb mixture. Fry the pieces in a large pot with oil heated to a depth of 7 centimeters, until golden. Remove with a slotted spoon or tongs and drain on paper towels, then continue until all the schnitzels are done and serve them hot.
