Sesame crumbed chicken schnitzel

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This home-made chicken schnitzel makes an excellent meaty main as part of a Hannukah spread. Serve with hummus, pickles and matbucha. It’s created by the founder of Cape Town deli Sababa, Tal Smith.

Ingredients

800 g skinless, boneless free-range chicken breasts
3 free-range eggs
1 t garlic, crushed
1 T hot English mustard
270 g breadcrumbs
100 g sesame seeds
1 T paprika
a pinch cayenne pepper
1 T dried oregano
1 t salt
a pinch freshly ground black pepper
oil, for frying

Cooking Instructions

1. Butterfly the chicken breasts. Combine the eggs, garlic and mustard in a bowl. Marinate the chicken overnight for the best results.

2. Combine the breadcrumbs, sesame seeds, paprika, cayenne pepper, dried oregano, salt and pepper.

3. When you’re ready to start frying, heat the oil in a pan and coat the chicken well in the sesame crumb mixture. Fry the chicken for a few minutes on each side until crispy and golden on the outside, and cooked through on the inside.

Find more Hanukkah recipes here.

Photographs: Russell Smith
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana