Bissli Schnitzel

Written by Ami Bonen on Wednesday, 07 September 2011. Posted in Food Mood

Let's start.

Our Chef: Ami Bonen 

Our food writer and photographer (and taster!): Foodie

First, pick your favorite Bissli flavor. Falafel bits and onion rings work best. 

Today's your lucky day as we've got Falafel bits. Nice and crunchy. Will make for a perfect crispy crust. 

Place about 2-3 packages in a food processor. 

Grind it, blend it. Make it small. We want nice and coarse crumbs. Not too fine, not too large. 

Prepare three bowls. Place 1 cup ground falafel bits in a bowl. Mix with 3/4 cup bread crumbs.

Mix 2 tablespoons lemon juice with 1 teaspoon chicken soup mix and a dash of salt. Place the chicken cutlets and let marinate. Whisk the egg in the third bowl. 

There you go. You've got your three bowls. 

Dip the chicken into the egg and then into the bread crumbs. Press the breadcrumbs well into the chicken. 

Now it's pretty much ready. You can freeze the breaded chicken cutlets in a single layer, defrost and fry as needed.

Heat up some oil in a frying pot. Fry on both sides. Yum! Crispy crust.

Got leftover? Hard to imagine, but if you do or in my case I made sure to have leftovers. This is what you make:

Lettuce, tomatoes, purple cabbage, chunks of Bissli Schnitzel and any pareve Caesar dressing you've got!


Looking for other chicken cutlet/breast ideas? We've got loads!

Bissli Schnitzel

1 lb chicken cutlets
2 packages bissli or 1 cup ground bissli (falafel bits or onion rings)
3/4 cup bread crumbs
2 tablespoon lemon juice
1 teaspoon chicken soup mix
1 egg
Dash of black pepper
oil, for frying
Prepare 3 bowls. 
Place the bissli in a food processor and grind up until crumbs form. Combine the bread crumbs and the ground bissli in one bowl. Set aside. In the second bowl, mix the lemon juice, black pepper and chicken soup mix. Place the chicken cutlets in the lemon juice mixture and let it marinade. Set aside.  In the third bowl, whisk the egg. 
Dip the marinated chicken cutlets into the egg and then coat with the crumbs. Press the crumbs very well into the chicken. 
Heat oil in a skillet. Fry on both sides. 
You can freeze the breaded chicken cutlets in a single layer, defrost and fry as needed. Leftovers the next day can be tossed into a salad with pareve caesar dressing.
To print the recipe click here

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About the Author

Ami Bonen

Chef Ami Bonen is an Israeli Chef trained at top culinary school. He's worked in restaurants and catering companies in Israel and the US. He currently runs and Middle Eastern style restaurant in New Jersey and is available as a private chef. 

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