The crispy crust, the moist and tangy chicken, the pomegranate molasses- this is comfort food. Vegetable Spice Blend, a family favorite, helps mellow the other spices and adds just the right note to the chicken.
Kataifi is a thin pasta not unlike vermicelli that’s usually used for desserts in the Middle East and Mediterranean. It’s found in Greek and Middle Eastern groceries.
- 1 pack of kataifi or panko
- 6 Tbsp flour
- 2 Tbsp Vegetable Spice blend, ground
- 1 tsp Aleppo Seven Spice, ground
- 1 tsp 8 Pepper blend, ground
- Salt to taste
- 2 eggs
- ½ cup milk
- 2 deboned chicken breasts
- approx. ½ cup olive oil for cooking
- pomegranate molasses or 8 lemon wedges
Break kataifi apart on a cutting board and let dry for 10 minutes. Crush with your fingertips or cut into 1½-inch lenghts and put in a bowl.
Mix flour, spices and salt in another bowl.
Beat eggs and milk in a separate bowl.
Slice each chicken breast horizontally creating two thin pieces. Flatten to make them as even as possible.
Dip each schnitzel into flour, eggs and and then the kataifi. Place chicken on wax paper and apply pressure lightly so that the kataifi sticks securely to each breast.
Heat two pans on medium high. Pour oil into each and add chicken when oil is hot. Cook for 3 to 4 minutes until one side becomes golden brown. Turn and cook the other side for the same length of time. Place chiken on a paper towel for 1 minute to absorb excess oil.
Serve with pomegranate molasses or lemon wedges.