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.
Ingredients
- 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
Method
-
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
Mix flour, spices and salt in another bowl.
-
3
Beat eggs and milk in a separate bowl.
-
4
Slice each chicken breast horizontally creating two thin pieces. Flatten to make them as even as possible.
-
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
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
Serve with pomegranate molasses or lemon wedges.
