Sesame Chicken Schnitzel

Updated at: Thu, 17 Aug 2023 03:00:54 GMT

Step 1

Place one of the chicken breasts in a large resealable plastic bag and use a meat pounder (or a rubber mallet or the bottom of a small-but-heavy pot) to pound the chicken so it’s about 1/4 inch thick. Repeat the process with the remaining chicken breasts.

Step 2

Place flour, garlic powder, salt, and pepper in a pie dish or a wide, shallow bowl and whisk well to combine.

Step 3

Place the panko and sesame seeds in another bowl and whisk well to combine.

Step 4

Place the eggs in a third (and final!) shallow bowl and whisk well to combine.

Step 5

Line a sheet pan with a piece of parchment, foil, or plastic wrap.

Step 6

Working one piece of chicken at a time, dredge chicken pieces in flour. Shake off any excess. Dip in the beaten egg, turning to evenly coat and allowing any excess to drip back into the bowl. Dredge in panko mixture, turning and pressing with your hands as necessary to fully coat.

Step 7

Place the coated chicken breasts on the prepared sheet pan. Continue until you’ve prepared all of the chicken breasts. Discard any extra flour, egg, and panko mixtures.

Step 8

Heat 1/4-inch oil in a large, heavy skillet (preferably cast iron or a heavy nonstick pan) over medium-high. When it shimmers, carefully add as many pieces of chicken that can fit in a single layer (do not crowd pan). Cook, flipping once, until chicken is just cooked through and panko turns crisp and golden brown, about 2 - 3 minutes per side.

Step 9

Discard the parchment or whatever you put the raw chicken on, and then line the sheet pan with a wire rack or paper towels. Transfer the cooked chicken to the sheet pan, sprinkle with flaky sea salt, and then serve with lemon wedges.

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