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Recipes

Sunday Supper: Challah Crusted Schnitzel

Challah crumbs make the perfect crust for this chicken schnitzel. Image by Molly Yeh

It’s a Sunday, you’re noshy, and there’s a chunk of Friday’s challah leftover. It’s no longer moist enough to be delicious on its own and you’ve made challah French toast or bread pudding way too many times. Trust us, we’ve been there. So, what’s a cook to do? Make schnitzel!

The glorified chicken nugget has gotten some love in the past few years, from food trucks on both coasts, a stand at the Williamsburg food festival Smorgasburg, and even an Alligator variety in California. In Europe it’s often served with potato salad or spätzle and in Israel you’ll find turkey rendition served with hummus in a pita and with French fries or chips as the Israelis say. It’s really not difficult to make — it may be a bit messy, but my mother always told me “a messy kitchen is a happy kitchen.”

Chicken Schnitzel with Challah Crust

Roughly 1/4 of a challah loaf (any type will do, except raisin)
4 sprigs of fresh parsley, plus more for serving
a few pinches of salt and pepper
4 chicken breasts
3/4 cup all purpose flour
2 eggs, beaten
oil, for frying
Hummus and lemon wedges for serving

1) Rip challah into 1-inch pieces. Add parsley and salt and pepper to taste. Pulse in a food processor or blender until you have fine crumbs.

2) One at a time, place chicken breasts in between two large pieces of plastic wrap (make sure there are a couple inches of wrap surrounding the chicken), and pound them with a hammer or rolling pin until they are 1/4 inch thick.

3) Set up three shallow bowls or plates in this order: flour, egg, and challah crumbs.

4) Dredge each chicken breast in flour, and then evenly coat it with the egg, and then the crumbs.

5) Heat oil in a frying pan over medium high heat. Oil should come up to about a 1/2 inch in the pan. When oil is hot, fry the schnitzels on each side until golden brown, about two minutes.

6) Serve with a sprig of parsley, a lemon wedge, and hummus!

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