Israeli Schnitzel with Chicken Popcorn

Ingredients

• Chicken fillet 2 pieces
• Chicken Egg 2 pieces
• Water 0 fl oz
• Breadcrumbs 5 oz
• Vegetable Oil 20 fl oz
• Mayonnaise 1 tablespoon
• Ketchup 1 tablespoon
• Soy Sauce 2 spoons
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

For the chicken fillets, separate the small fillets and cut them into elongated pieces about the size of a finger. These will be used for the chicken popcorn.

Step 2

Mix 3 tablespoons of oil, mayonnaise, ketchup, and soy sauce.

Step 3

Place the pieces of chicken tenderloin in the marinade and let them sit for 15–20 minutes while the Israeli schnitzel is being prepared.

Step 4

Cut the large fillets lengthwise and open them like a book.

Step 5

Cover the fillet with plastic wrap and gently pound the meat, moving in a sideways motion rather than up and down. The meat should not be very thin.

Step 6

Beat the eggs with salt, pepper, and water.

Step 7

Heat vegetable oil in a skillet over medium heat.

Step 8

Dip the schnitzels in flour, then in egg, and coat them thoroughly with breadcrumbs.

Step 9

In the heated oil, place the schnitzel so that it is half submerged. Fry until golden brown, then flip it over and fry until the same golden brown crust forms on the other side.

Step 10

Place the cooked schnitzel on a paper towel to absorb any excess fat.

Step 11

Coat the marinated pieces of chicken tenderloin in breadcrumbs and fry them in the same skillet on both sides until golden brown.

Step 12

Serve the schnitzel and popcorn with lemon wedges. A fresh cabbage salad makes a great side dish.