Combining a favorite Israeli snack with chicken makes this the perfect dinner. Recipe by Chef Ami Bonen. For the entire post see the blog- http://www.cookkosher.com/index.php?option=com_zoo&task=item&item_id=143&Itemid=8
1 lb chicken cutlets
2 packages bissli or 1 C. ground bissli (falafel bits or onion)
Â¾ cup breadcrumbs
2 Tbsp lemon juice
1 tsp chicken soup mix
1 pinch 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 chicken 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.