Yotam Ottolenghi’s Seeded Chicken Schnitzel with Parsley-Caper Mayonnaise

Adapted from ‘Fried & True’ by Lee Schrager With Adeena Sussman

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For the parsley and caper mayonnaise

1 large egg yolk

1 tablespoon dijon mustard

3 garlic cloves, crushed

1 1/2 tablespoons lemon juice

3/4 cup sunflower oil

1/2 teaspoon sugar

2 cups loosely packed parsley leaves, chopped

1 tablespoon salt-packed capers

For the chicken

4 skinless chicken breast halves (about 1 1/2 lbs. total), each piece cut into 3 long strips

1/2 cup all-purpose flour

1 1/2 cups panko bread crumbs

3 tablespoons white sesame seeds

2 tablespoons black sesame seeds (or extra white, if not available)

2 tablespoons flaxseed

2 tablespoons sunflower seeds, roughly chopped

1 1/2 tablespoons coriander seeds, roughly crushed

3/4 teaspoon kosher salt

1 teaspoon ground turmeric

1/2 teaspoon cayenne pepper

2 eggs, lightly beaten

1/3 cup sunflower oil

DIrections

1. Make the mayonnaise: place the egg yolk, mustard, garlic, and lemon juice in the small bowl of a food processor. Process on high, and then add the oil in a slow stream until all of the oil is fully incorporated and the mayonnaise is thick. Add the sugar, parsley and capers and blend 5 more seconds to incorporate. Transfer to a bowl and refrigerate.

2. Make the schnitzel: working one piece at a time, place the chicken between 2 sheets of plastic wrap and gently flatten each piece with a rolling pin, until it is just under 1/2 inch thick (don’t worry if the schnitzels aren’t perfectly uniform). Line a baking sheet with parchment paper and set aside.

3. Make the flour and panko dredges: in a medium bowl whisk the flour with salt and pepper. In a separate bowl whisk the panko, the black and white sesame seeds, flaxseeds and sunflower seeds, turmeric, cayenne and salt. Dip each piece of chicken in the flour and gently shake off the excess. Dip the floured chicken in the beaten egg, and then in the seed mix to coat well. Store the breaded pieces on the lined baking sheet and repeat with the remaining chicken.

4. Fry the chicken: in a large skillet heat the oil over medium heat. Working on batches, fry the chicken until golden brown, flipping once, 4 to 5 minutes total. Drain the chicken on paper towels and serve hot with the caper mayonnaise on the side.

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