Israeli Schnitzel
Chicken breasts butterfly and pound to 5 mm thick. Dredge through seasoned flour, beaten egg, then panko breadcrumbs mixed with paprika, garlic powder and a pinch of cumin. Shallow-fry in 1 cm of oil at 175°C 2-3 minutes per side until deep gold and crisp. Drain on paper. Lemon wedges.
Israel