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!