Sesame Crusted Chicken Schnitzel. A New Take on Traditional Chicken Schnitzel!!!

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Sesame Crusted Chicken Schnitzel. A New Take on Traditional Chicken Schnitzel!!!
Recipe type: Chicken / Poultry
Cuisine: Austrian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Today we're cooking a variation of the inimitable chicken schnitzel, an awesome crispy, golden sesame crusted schnitzel. This quick and easy schnitzel recipe can be scaled up to any quantity required!!!
  • 2 Chicken Breasts
  • Seasoning of your choice
  • ½ Cup Cornflour
  • 1 Cup sesame seeds (divided into to ½ cups)
  • 2 Eggs
  • 50g Butter
  • Lemon wedges to serve
  1. Cut the fillets away from the breasts and put these aside.
  2. Fold the first breast in cling-wrap and using your meat mallet, tap it down to a thickness of 3mm or 18th of an inch.
  3. Season both sides of the schnitzel with your favorite seasoning, whether salt and pepper, chilli powder or in this case, I am using Indian masala spice mix. Season the fillet as well, then fold the schnitzel in the cling-wrap and put it aside while you repeat this with the second breast.
  4. To coat the chicken, spread the cornflour out across a platter.
  5. Measure out half of the sesame seeds. Sprinkle a little of this across a larger third platter. This is where the coated chicken will rest.
  6. Spread the remaining sesame seeds across the smaller platter. In addition beat 2 eggs.
  7. Unwrap one of the schnitzels and dredge it in the cornflour. Also dredge the fillet. Place these back on the cling-wrap and repeat this process with the second schnitzel.
  8. Pour the egg onto a fourth platter. Drag one of the schnitzels through the egg on both sides, making sure to wet all of the cornflour.
  9. Dredge the schnitzel in the sesame to get a good solid coating, then transfer it to the large platter to set. Replenish the sesame with other half of seeds and repeat this with the remaining schnitzel and fillets.
  10. Allow the coating to set for 20 minutes before continuing.
  11. Heat a large frying pan over high heat and add 50g of butter. Fry the schnitzels for 90 seconds per side until crisp and golden.
  12. Remove the schnitzels from the pan and serve immediately with the accompaniments of your choice.


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