German-Style Chicken Schnitzel

Season chicken breasts with salt and pepper.

Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1/2" and heat over medium-high heat until thermometer registers 315° (you want a moderate heat here because chicken breasts are so thin, they will cook quite quickly).

Meanwhile, place flour in a shallow bowl. Whisk eggs and mustard in another shallow bowl. Place panko in a third shallow bowl. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, dip into egg mixture, turning to coat evenly, then carefully coat with panko, pressing to adhere. Working in 2 batches, fry chicken until golden brown and crisp, about 2 minutes per side. Transfer chicken to a wire rack set inside a baking sheet and season with salt.

Top chicken with parsley and serve with lemon wedges alongside for squeezing over. Serve with Lemony Mint Tabbouleh.

Chicken and turkey schnitzel are ubiquitous in restaurants throughout Israel. Seasonings vary, depending on the cook (paprika, cumin, garlic, cumin, or cardamom), and matzo meal sometimes replaces the breadcrumbs.

Serve this variation with lemon wedges, tahini sauce (1/2 cup tahini combined with ¼ cup lemon juice, ¼ cup water, and a dash of hot sauce), and tabbouleh.