* 2 boneless, skinless chicken breasts (sliced horizontally and pounded to ¼”) * Juice of 1 lemon * 1½ tsp kosher salt (for brine) * ½ cup all-purpose flour * 2 large eggs * 2 tbsp milk * Zest of ½ lemon * 1 cup panko breadcrumbs * ½ cup plain breadcrumbs * 1½ tbsp sesame seeds * Neutral or extra light olive oil, for frying * Fresh parsley, chopped (for garnish) * Lemon wedges (for finishing)
Spice Blend (for chicken):
* 1 tsp kosher salt * ½ tsp black pepper * ½ tsp smoked paprika * ½ tsp ground cumin * ¼ tsp cayenne * ½ tsp garlic powder * ½ tsp onion powder * ½ tsp ground coriander
For the Rice Pilaf:
* ¾ cup long grain rice * 1¼ cups chicken broth * 1 tbsp unsalted butter * 1 small shallot, finely minced * 1 bay leaf * 1 tbsp chopped fresh parsley * 1 tbsp chopped fresh dill * Squeeze of lemon juice * Salt to taste
* 2 ripe tomatoes, diced * 1 Persian cucumber or ½ English cucumber, diced * ¼ red onion, finely diced or thinly sliced * 1–2 tbsp extra virgin olive oil * 1 tbsp lemon juice (or to taste) * Kosher salt and black pepper, to taste
INSTRUCTIONS
1. Brine the Chicken (15 Minutes)
* Combine sliced, pounded chicken with lemon juice and salt. * Let sit at room temp for 15 minutes, then pat dry.
2. Make the Israeli Salad
* Combine tomato, cucumber, and red onion in a bowl. * Season with salt and pepper. * Drizzle with olive oil and lemon juice. Toss and chill until serving.
3. Start the Rice Pilaf
* Melt butter in a saucepan over medium heat. * Sauté minced shallot for 2–3 minutes until soft. * Add rice and bay leaf. Stir to coat for 1 minute. * Pour in broth, add a pinch of salt, bring to boil. * Cover, reduce heat, and simmer 15 minutes. Rest 5 minutes off heat. * Fluff with fork. Stir in parsley, dill, and a dash of lemon juice.
* Season brined chicken liberally with the spice blend. * Dredge: flour → egg wash → breadcrumb mix. Press to coat well. * Heat oil (~¼” deep) in a skillet over medium to medium-high. * Fry 2–3 min per side until golden brown and cooked through. * Drain on rack or paper towels. Salt lightly, finish with lemon juice. * Garnish with chopped parsley.
6. Make the Gravy
* Prepare gravy as directed on the package. * Stir in soy sauce, mustard powder, and onion powder while heating.
7. Plate & Serve
* Scoop rice pilaf onto plate, spoon gravy over top. * Add schnitzel beside the rice. * Serve Israeli salad on the side. * Optional: lemon wedges and extra parsley on everything.
iwillrundownmid
That looks like a Falahiyeh salad to me
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Lexiiboo97
I LOVE rice pilaf
ttrockwood
Love that salad combo regardless the name it is delicious
9 Comments
Here is the recipe for everything!
INGREDIENTS
For the Chicken Schnitzel:
* 2 boneless, skinless chicken breasts (sliced horizontally and pounded to ¼”)
* Juice of 1 lemon
* 1½ tsp kosher salt (for brine)
* ½ cup all-purpose flour
* 2 large eggs
* 2 tbsp milk
* Zest of ½ lemon
* 1 cup panko breadcrumbs
* ½ cup plain breadcrumbs
* 1½ tbsp sesame seeds
* Neutral or extra light olive oil, for frying
* Fresh parsley, chopped (for garnish)
* Lemon wedges (for finishing)
Spice Blend (for chicken):
* 1 tsp kosher salt
* ½ tsp black pepper
* ½ tsp smoked paprika
* ½ tsp ground cumin
* ¼ tsp cayenne
* ½ tsp garlic powder
* ½ tsp onion powder
* ½ tsp ground coriander
For the Rice Pilaf:
* ¾ cup long grain rice
* 1¼ cups chicken broth
* 1 tbsp unsalted butter
* 1 small shallot, finely minced
* 1 bay leaf
* 1 tbsp chopped fresh parsley
* 1 tbsp chopped fresh dill
* Squeeze of lemon juice
* Salt to taste
For the Instant Chicken Gravy Upgrade:
* 1 packet of instant chicken gravy
* ½ tsp soy sauce
* ¼ tsp mustard powder
* ¼ tsp onion powder
For the Israeli Salad:
* 2 ripe tomatoes, diced
* 1 Persian cucumber or ½ English cucumber, diced
* ¼ red onion, finely diced or thinly sliced
* 1–2 tbsp extra virgin olive oil
* 1 tbsp lemon juice (or to taste)
* Kosher salt and black pepper, to taste
INSTRUCTIONS
1. Brine the Chicken (15 Minutes)
* Combine sliced, pounded chicken with lemon juice and salt.
* Let sit at room temp for 15 minutes, then pat dry.
2. Make the Israeli Salad
* Combine tomato, cucumber, and red onion in a bowl.
* Season with salt and pepper.
* Drizzle with olive oil and lemon juice. Toss and chill until serving.
3. Start the Rice Pilaf
* Melt butter in a saucepan over medium heat.
* Sauté minced shallot for 2–3 minutes until soft.
* Add rice and bay leaf. Stir to coat for 1 minute.
* Pour in broth, add a pinch of salt, bring to boil.
* Cover, reduce heat, and simmer 15 minutes. Rest 5 minutes off heat.
* Fluff with fork. Stir in parsley, dill, and a dash of lemon juice.
4. Prepare Dredging Station
* Bowl 1: Flour
* Bowl 2: Eggs + milk + lemon zest
* Bowl 3: Breadcrumb mix (panko + plain + sesame seeds)
5. Bread & Fry Schnitzel
* Season brined chicken liberally with the spice blend.
* Dredge: flour → egg wash → breadcrumb mix. Press to coat well.
* Heat oil (~¼” deep) in a skillet over medium to medium-high.
* Fry 2–3 min per side until golden brown and cooked through.
* Drain on rack or paper towels. Salt lightly, finish with lemon juice.
* Garnish with chopped parsley.
6. Make the Gravy
* Prepare gravy as directed on the package.
* Stir in soy sauce, mustard powder, and onion powder while heating.
7. Plate & Serve
* Scoop rice pilaf onto plate, spoon gravy over top.
* Add schnitzel beside the rice.
* Serve Israeli salad on the side.
* Optional: lemon wedges and extra parsley on everything.
That looks like a Falahiyeh salad to me
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I LOVE rice pilaf
Love that salad combo regardless the name it is delicious
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Isn’t that just cucumber salad?
This looks awesome!
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