Ben’s Scnnitzel Fingers
Ben & Zikki Siman-Tov
Photo by Dan Perez
- Serves
- 2 -4 (makes 10 to 15 schnitzelonim)
- Prep Time
- 35 minutes
Is there anything that reminds you more of your childhood than deep- fried chicken cutlets? I mean, really. The most common schnitzel in Israel is made from chicken and coated with golden breadcrumbs and spices. As a child, I loved incorporating sesame seeds for an extra crunch and aroma. As an adult, I upgraded the mix with hawaij, a Yemeni spice blend of cumin, black pepper, turmeric, and cardamom. Hawaij gives the dish a little kick, and I’ve never been able to go back. You’ll see; it changes the schnitzel fingers game.
–Ben
Excerpted from "Eat Small Plates: Vibrant, Shareable Dishes for Daily Joy" Copyright © 2025 by Ben & Zikki Siman-Tov
Ingredients
For Ben’s Schnitzel Fingers
- 1 pound organic chicken tenders
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon hawaij
- 1 teaspoon sesame seeds
- 1 teaspoon fine sea salt
- 1 quart canola oil, for frying
- Gray salt, for seasoning
For Serving
- 1/4 cup ketchup
- 1 tablespoon Harissa
- 1/4 cup mayo
Directions
- Step 1
Pat the chicken tenders dry with a paper towel. Using a sharp chef’s knife, slice them into long finger-size strips.
- Step 2
In a small bowl, whisk together the eggs and mustard, then pour the mixture into a wide shallow bowl or deep plate. In a medium bowl, combine the panko, hawaij, sesame seeds, and fine sea salt.
- Step 3
Working one at a time, dip the chicken tenders into the egg mixture, coating both sides and all edges, and set aside on a baking sheet. Once they’ve all been coated with egg, dip them into the breadcrumb mixture, ensuring again that both sides and all edges are fully coated. Repeat until you cover all the chicken tenders with the panko mixture. Set aside.
- Step 4
In a wide, deep medium skillet, heat the oil over medium heat until it reaches 350°F (175°C) on a digital kitchen thermometer. Check the temperature periodically. Line a baking sheet with paper towels.
- Step 5
Once the oil is ready, add the chicken in small batches and fry for 3 to 4 minutes on each side, until golden brown. Using a slotted spoon, transfer the chicken to the prepared baking sheet to drain. Immediately sprinkle with gray salt. Repeat until all the chicken is fried, allowing the oil to return to temperature between batches.
- Step 6
Serve the schnitzel fingers immediately as they are best right after they are fried. Serve with a small plate of ketchup, harissa, and mayo.