Sesame crumbed chicken schnitzel

Sesame crumbed chicken schnitzel

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  • 4 to 6
  • Easy
  • Dairy free
  • 15 minutes, plus overnight marinating time
  • 20 minutes
  • Raats Original Chenin Blanc

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.


  • 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

Tal Smith Recipe by: Tal Smith
View all recipes

Tal Smith is the owner of Sababa, a middle-Eastern deli and restaurant in Cape Town.

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