Feinauer Family Recipe
Chicken Schnitzel with Sesame
From the kitchen of Ben Feinauer
Prep—
Cook—
Total—
Yield4 servings
Ingredients
Scaled for 4 servings · Tap an ingredient to check it off
Directions
Prep — · Cook — · Total —
- Step 1Preheat Oven to 175 degrees
- Step 2Arrange chicken in a single layer on a large cutting board and cover with plastic wrap. Gently pound with the flat side of a meat mallet or the bottom of a heavy skillet to an even ¼-inch thickness.
- Step 3Season chicken on both sides with salt and pepper.
- Step 4Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper.
- Step 5Whisk egg in another dish until thoroughly combined (no clear streaks remaining).
- Step 6In a third dish, combine panko with sesame seeds; season.
- Step 7Working one at a time, dredge chicken pieces in flour, turning to evenly coat and shaking off any excess. Dip in egg, turning to evenly coat and allowing any excess to drip back into dish. Dredge in panko mixture, turning and pressing with your hands as necessary to fully coat.
- Step 8Transfer to a rimmed baking sheet lined with a wire rack and let stand .
- Step 9Heat ¼ inch oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers, carefully add 1 or 2 cutlets in a single layer (do not crowd pan). Cook, flipping once, until chicken is just cooked through and panko turns crisp and golden brown, total (if panko begins to darken too quickly, reduce heat slightly).
- Step 10Transfer to a wire rack set inside a rimmed baking sheet and keep warm in preheated oven while frying remaining pieces.
Tips for success
- Once cooked, this saves really well frozen. I like to layer brussels between parchment and a freezer bag and freeze any leftovers. Reheating food done in an air fryer.
Photos of this dish (2)
Every family cook's version is celebrated here. Add your photo whenever you make this recipe!
My private kitchen notes
Personal notes and recipe adjustments only you can see.
Feinauer Family Recipe
Chicken Schnitzel with Sesame
From the kitchen of Ben Feinauer
Ingredients
- 2 breasts Chicken Breast (Boneless) (sliced in half (butterflied))
- 1 tsp Kosher Salt
- 1 tsp Ground Pepper
- ⅓ cup All-Purpose Flour
- 1 egg Large Egg
- ¾ cup Panko
- 3 tbsp Sesame Seeds
- 1 pint Vegetable Oil (for frying)
Directions
- Preheat Oven to 175 degrees
- Arrange chicken in a single layer on a large cutting board and cover with plastic wrap. Gently pound with the flat side of a meat mallet or the bottom of a heavy skillet to an even ¼-inch thickness.
- Season chicken on both sides with salt and pepper.
- Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper.
- Whisk egg in another dish until thoroughly combined (no clear streaks remaining).
- In a third dish, combine panko with sesame seeds; season.
- Working one at a time, dredge chicken pieces in flour, turning to evenly coat and shaking off any excess. Dip in egg, turning to evenly coat and allowing any excess to drip back into dish. Dredge in panko mixture, turning and pressing with your hands as necessary to fully coat.
- Transfer to a rimmed baking sheet lined with a wire rack and let stand 10 minutes.
- Heat ¼ inch oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers, carefully add 1 or 2 cutlets in a single layer (do not crowd pan). Cook, flipping once, until chicken is just cooked through and panko turns crisp and golden brown, 4 to 6 minutes total (if panko begins to darken too quickly, reduce heat slightly).
- Transfer to a wire rack set inside a rimmed baking sheet and keep warm in preheated oven while frying remaining pieces.
Cook's Notes
- Once cooked, this saves really well frozen. I like to layer brussels between parchment and a freezer bag and freeze any leftovers. Reheating food done in an air fryer.