Chicken Schnitzel

The zesty citrus aromas and flavors and balanced acidity of Cakebread Cellars Napa Valley sauvignon blanc ($27) will complement this dish very well.

Makes 4 servings

4 skinless, boneless chicken breasts

4 large eggs

2 tablespoons Hawaij Spice Blend (see right)

Slice each chicken breast in half horizontally and pound (with a mallet or the back of a heavy pan) to an even, 1⁄4-inch thickness.

In a shallow baking dish, beat the eggs with the hawaij.

Place the chicken in the dish and turn to coat. Cover and refrigerate for 4 hours or up to overnight.

Place the matzo meal in a shallow dish and stir in the 2 teaspoons salt. Dredge the chicken in the

2 cups matzo meal 2 teaspoons plus a pinch of kosher salt

1⁄4 cup canola oil

matzo meal and set aside.

Heat the oil in a large cast-iron skillet over medium-high heat. Add the chicken, one or two pieces at a time, and cook until golden and crispy, about 3 minutes per side. Drain the chicken on paper towels, transfer to a plate, and sprinkle with a pinch of salt.

Serve hot in pitas with avocado, tomato and za’ atar, or on a platter with rice, salad and Herbed Tahini Sauce.

Pat them firmly and set them aside at room temperature for 15 to 20 minutes to allow the layers to bond. Heat the oil or fat until hot before adding the chicken, leaving plenty of space between the cutlets. Adjust heat so chicken cooks rapidly but the coating does not burn. Have plenty of patience: Don’t try to turn the chicken until the bottom is golden brown. Gently loosen the pieces with a wide spatula, and turn and cook the other side for the same amount of time. Transfer them to a plate.