Neutral oil for shallow-frying (I love grapeseed or avocado oil)
Kosher salt and black pepper
directions
Prepare the chicken schnitzel: Place the butterflied chicken breasts between two sheets of parchment or plastic wrap and use a rolling pin or skillet to pound them out until each is ¼ inch thick.
Set up a breading station: In a shallow bowl, beat the eggs with a pinch of salt. Place the flour in a second shallow bowl and season with salt and pepper. In a third, mix together the panko, sesame seeds, and salt and pepper to taste. Working with one piece at a time, place the chicken cutlets in the flour, dust off any excess, then dredge through the beaten egg. Let any excess drip off before placing the chicken in the panko-sesame mixture. Gently press the panko onto the chicken to ensure it’s well coated. Transfer to a plate.
In a large skillet, heat about ½ inch neutral oil over medium-high heat until it shimmers. Add 2 or 3 pieces of chicken (as many as you can fit without overcrowding the pan) and fry until crispy and golden, 2 to 3 minutes per side. Transfer the chicken to a wire cooling rack, immediately seasoning it with salt. Repeat with the remaining chicken pieces as necessary.
Serve as is, on a salad, or my personal fave, in a sandwich (Sesame Schnitzel Sandwich with Harissa Honey and Tartar Slaw- from the book). Go get your SCHNITZ on.
