Israeli Schnitzel Pita

Name: Israeli Schnitzel Pita
Cuisine: Israel
Ingredients: 350 g, cut in 2 and pounded to 8 mm Chicken breast; 3 tbsp (30 g) Flour; 1, beaten Egg; 60 g Panko or fine breadcrumbs; 1 tbsp Sesame seeds; 1 tsp Sweet paprika; ½ tsp Garlic powder; to taste Salt and black pepper; 4 tbsp Neutral oil for shallow frying; 2 Pita breads; 4 tbsp Hummus; 2 tbsp (see Quick Tahini Sauce) Tahini sauce; 1 tbsp (see Quick Amba) Amba; 1 cup (see Israeli Salad) Israeli salad; optional Pickled cucumbers or turnips

A recipe from Israel.

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Nutrition (per serving)

765Calories

56 gProtein

72 gCarbs

28 gFat

7 gSugar

1300 mgSalt

Ingredients

350 g, cut in 2 and pounded to 8 mm Chicken breast
3 tbsp (30 g) Flour
1, beaten Egg
60 g Panko or fine breadcrumbs
1 tbsp Sesame seeds
1 tsp Sweet paprika
½ tsp Garlic powder
to taste Salt and black pepper
4 tbsp Neutral oil for shallow frying
2 Pita breads
4 tbsp Hummus
2 tbsp (see Quick Tahini Sauce) Tahini sauce
1 tbsp (see Quick Amba) Amba
1 cup (see Israeli Salad) Israeli salad
optional Pickled cucumbers or turnips

Method

Season the pounded chicken with salt and pepper. Set up three plates: flour; beaten egg; panko mixed with sesame, paprika and garlic powder.
Coat each cutlet in flour, then egg, then the crumb mix, pressing so it sticks.
Heat the oil in a wide pan over medium-high heat. Fry the cutlets 3–4 minutes per side until deep golden and cooked through (74 °C / 165 °F).
Drain on a rack or paper towel and rest 2 minutes, then slice into strips.
Warm the pitas, open them and spread hummus inside.
Fill with schnitzel, Israeli salad, a drizzle of tahini sauce and amba, plus pickles if you like.
Serve immediately. Macros are per filled pita.