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Chicken Shawarma Schnitzel with Green Dill Tahini<\/p>\nChicken Shawarma Schnitzel with Green Dill Tahini<\/p>\n
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2 large chicken breasts about 1.5 pounds<\/p>\n
\u00bd C. all-purpose flour<\/p>\n
1\/2 tsp. kosher salt<\/p>\n
1\/4 tsp. Black Pepper<\/p>\n
2 eggs<\/p>\n
1 tsp. mustard<\/p>\n
1 1\/2 C. \u00a0Panko Breadcrumbs<\/p>\n
3 T. Shawarma Spice<\/p>\n
Oil for frying<\/p>\n
Lemon wedges and cilantro or parsley for garnish<\/p>\n
<\/p>\n
1\/2 C. fresh cilantro<\/p>\n
2 T. tahini<\/p>\n
1\/2 fresh lemon juiced<\/p>\n
2 T. mayonnaise<\/p>\n
2 T. olive oil<\/p>\n
1 garlic clove<\/p>\n
1 1\/2 tsp. Dill Weed<\/p>\n
Water<\/p>\n
Salt and pepper to taste<\/p>\n
<\/p>\n
First, make the Green Dill Tahini Sauce. Combine cilantro, tahini, lemon juice, mayonnaise, olive oil, garlic and dill weed together in a small food processor. Add just enough water to get desired thickness and season with salt and pepper to taste. Set aside for now. You can make this up to 3 days ahead of time. Place a large piece of plastic wrap on a counter or cutting board and place the chicken breasts down, spaced a few inches apart. Cover chicken with more plastic wrap and pound to about \u00bc inch thin with a mallet or heavy pan. Take out your anger on the chicken! Dry the chicken well with towels. Put the flour, two eggs and Panko each in separate shallow bowls. Season the flour with \u00bd tsp. kosher salt and 1\/4 tsp. of black pepper. Add the mustard to the eggs and whisk until combined. Season the Panko with the Shawarma spice and combine. Heat \u00bd inch oil in a 12-inch saut\u00e9 pan over medium heat until 375 degrees F or a bit of Panko sizzles when placed in the pan. Meanwhile, coat each chicken breast in flour, shake it off, then egg, drip it off, then Panko. Use alternative hands for the dry and wet dipping so your hands stay clean-ish! Fry chicken breasts in oil 2-3 minutes per side or until golden brown. Blot fried chicken on a paper towel and serve hot with sauce and garnishes.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chicken Shawarma Schnitzel with Green Dill Tahini 2 large chicken breasts about 1.5 pounds \u00bd C. all-purpose flour 1\/2 tsp. kosher salt 1\/4 tsp. Black Pepper 2 eggs 1 tsp. mustard 1 1\/2 C. \u00a0Panko Breadcrumbs 3 T. Shawarma Spice Oil for frying Lemon wedges and cilantro or parsley for garnish 1\/2 C. fresh cilantro 2 T. tahini 1\/2 fresh lemon juiced 2 T. mayonnaise 2 T. olive oil 1 garlic clove 1 1\/2 tsp. Dill Weed Water…<\/p>\n