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Crispy Kataifi Chicken Schnitzels

Crispy Kataifi Chicken Schnitzels

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


  1. 1

    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. 

  2. 2

    Mix flour, spices and salt in another bowl.

  3. 3

    Beat eggs and milk in a separate bowl.

  4. 4

    Slice each chicken breast horizontally creating two thin pieces. Flatten to make them as even as possible.

  5. 5

    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. 

  6. 6

    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.

  7. 7

    Serve with pomegranate molasses or lemon wedges.