Crispy Sesame Schnitzel 2.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Dinner in Minutes Aug 13, 2019

Sesame seeds add a nice nutty flavor and texture to these quick-fried, pounded pieces of chicken. Serve with a green salad.

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Servings:
2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

Ingredients
  • 1/2 cup plain panko bread crumbs
  • 1/4 cup roasted sesame seeds
  • 3/4 teaspoon kosher salt, plus more as needed
  • 1/2 teaspoon granulated garlic (a.k.a. garlic powder)
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • 1/4 teaspoon ground cayenne pepper, or more as needed
  • 2 large eggs
  • 1/3 cup flour
  • 4 boneless, skinless chicken thighs (about 14 ounces total weight, from 1 1/2 pounds bone-in, skin-on chicken thighs; see NOTE)
  • 1/2 cup vegetable oil

Directions

Combine the panko, sesame seeds, 1/2 teaspoon of the salt, the garlic powder, paprika, black pepper and cayenne pepper in a shallow dish. Lightly beat the eggs in a separate dish; whisk together the flour and the remaining 1/4 teaspoon of salt in another dish.

Trim any excess fat from the chicken. Season the chicken lightly with salt and black pepper, plus a little more cayenne, if desired. Working with one piece at a time, place each thigh between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch.

Coat each piece of pounded chicken first in the flour mixture, shaking off any excess; then in the egg; and then in the seasoned panko, pressing so they are evenly and completely coated. Place on a rimmed baking sheet; let them sit for 10 minutes (this will help the coating adhere during cooking). Discard any remaining egg and seasoned flour; you should have used all the panko mixture.

When you are ready to fry, place a wire rack over a rimmed baking sheet. Heat the oil until shimmering in heavy skillet over medium heat.

Lay two of the coated chicken pieces in the pan; fry for about 2 1/2 minutes, until the underside is golden brown, then use tongs to turn them over and cook for 1 to 2 minutes on the other side. Transfer to the wire rack to drain while you cook the remaining chicken.

Serve warm, or at room temperature.

NOTE: Pull the skin off each chicken thigh; lay flat and freeze in plastic wrap for another use, if desired. To remove the bone, place a thigh skin/skinned side down on a cutting board. Use a small, sharp knife to scrape away the flesh from one end of the bone and along the sides. Sever the connections at one end of the bone and then the other, and cut away any remaining bits of cartilage or joints.

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Recipe Source

Adapted from “Sababa,” by Adeena Sussman (Avery, 2019).

Tested by Bonnie S. Benwick.

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