Everything Bagel Schnitzel (Edit recipe)

A whimsical homage to Saturday mornings growing up Jewish in New Jersey!

10 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	1395
Fat:	87 g
Carbohydrates:	78 g
Protein:	56 g
Cholesterol:	215 g
Sodium:	2180 mg
Fiber:	4 g
Sugars:	1 g
Calculated for total recipe.

by glassofweinstein

View original recipe

Serves: 4-6

Ingredients

Schnitzel

1/2 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
1 tsp Kosher Salt
1 tsp Garlic Powder
1 tsp Onion Powder
3 Eggs, large
2 Tbsp Heavy Cream (Whipping Cream)
2 Tbsp Tahini
2 cups Gluten Free Breadcrumbs
5 Tbsp Everything Bagel Seasoning, 1/4 cup + 1 tbsp
1 cup Avocado Oil, or other neutral oil for frying
2 lb Boneless Skinless Chicken Breasts

Whipped Tahini Goat Cheese

4 oz Goat Cheese, room temperature
3 Tbsp Tahini
2 Tbsp Heavy Cream (Whipping Cream)
1 Lemon, zested
1 pinch Kosher Salt

Arugula Salad

1 Tbsp Tahini
1 Tbsp Lemon Juice
1 pinch Kosher Salt
1 cup Arugula

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by slicing the chicken breasts in half, pounding them to your desired thinness, and allowing them to come to room temperature.
Prepare three separate dishes for dredging. In the first bowl, measure a half cup of the Bob’s Red Mill Gluten Free All Purpose Flour and season with the kosher salt, garlic and onion powder, and a tablespoon of everything bagel seasoning.
In the second bowl, whisk three large eggs with heavy cream, tahini, and kosher salt.
In the third bowl, combine the gluten free bread crumbs and remaining (¼ cup) everything bagel seasoning.
Dredge the chicken in the gluten free flour, tahini egg wash, and the breadcrumbs.
Allow the breaded chicken to rest coated for a few minutes before frying 2-3 minutes per side in a ¼” of oil (cast iron recommended).
When the chicken reaches an internal temperature of 165F, place on a wire rack and sprinkle with kosher salt.
In a blender or food processor, whip together the goat cheese, heavy cream, tahini, and lemon zest until smooth. In a large bowl, whisk together equal parts tahini and lemon juice with a pinch of kosher salt. Delicately toss the arugula in the dressing.
Serve all the components together for a beautiful balanced dish. Enjoy!