Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.
Food

Yotam Ottolenghi’s Seeded Chicken Schnitzel

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

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

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.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

—  Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.