CRISPY SESAME SCHNITZEL

Serves 4. Note: To add extra seasoning to your schnitzel, add ¼ cup dukkah (see recipe) to the breadcrumb mixture. From: “Sababa,” by Adeena Sussman.

1 cup dried regular breadcrumbs ½ cup panko breadcrumbs

¼ cup sesame seeds

1 teaspoon fine sea salt, divided, plus more for seasoning

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon freshly ground black pepper, divided, plus more for seasoning

¼ teaspoon cayenne pepper, or more if you like it hot 2 eggs, beaten

½ cup flour 4 (6-ounce) boneless, skinless chicken breast halves

½ cup vegetable oil, for frying, plus more as needed

In a shallow dish, combine the dried breadcrumbs, panko, sesame seeds,

½ teaspoon of the salt, garlic powder, paprika,

¼ teaspoon of the black pepper, and the cayenne. Place the beaten eggs in another shallow dish.

In a third shallow dish, combine the flour with the remaining ½ teaspoon salt and ¼ teaspoon black pepper.

Season the chicken generously with salt and black pepper. Place each piece between 2 pieces of plastic wrap and pound lightly with a mallet to achieve a thickness anywhere between ⅛ and ¼ inch. If you prefer your schnitzels to be smaller, this is the time to halve them.

Line a sheet tray with parchment. Dredge the cutlets in the flour, then the egg, then the breadcrumb mixture, shaking off the excess after each step and pressing the crumbs in firmly on both sides. Arrange them on the sheet tray as you finish the breading process. If desired, wait 30 minutes before frying (this helps the crumbs adhere better).

In a heavy skillet, heat the vegetable oil over medium heat for 2 to 3 minutes; the oil should be hot but not smoking. Working in batches, lay 2 cutlets in the pan and fry until the underside is golden brown and crisp, 2 to 3 minutes. Flip and fry for 2 to 3 more minutes. Drain on paper towels, season with salt and pepper to taste, and serve hot.

Nutrition information per serving: 750 calories, 43 g fat, 920 mg sodium, 39 g carbohydrates, 8 g saturated fat, 2 g added sugars, 50 g protein, 200 mg cholesterol, 3 g dietary fiber

Exchanges per serving: 1 starch, 1½ carb, 7 lean protein, 6 fat.