Za'atar Schnitzel Sandwich with Quick Tzatziki Sauce

Directions

1. Prepare your Tzatziki sauce and Israeli salad and chill until use.

Schnitzel Marinade

1. Combine Yogurt, milk, 1 Tsp. Green Za'atar, and pickle juice (this helps create a buttermilk consistency) in a large bowl. 

2. Pound out your chicken with a meat tenderizer or kitchen mallet until 1/2” thickness and slice into smaller strips or pieces.

3. Place chicken in a plastic bag or container with your yogurt mixture and let marinate for at least 2 hours or overnight for best flavor.

Schnitzel Prep

1. Prep your Israeli salad by combining all the salad ingredients in a small bowl and mix well. Set aside until use.

2. Drain chicken from your marinade and place on paper towel to pat excess moisture off.

3. In a large zip-lock bag- combine the flour and  1 Tsp. of kosher salt and add your chicken pieces too the bag.

4. Close bag and shake well, making sure each piece of chicken is coated thoroughly with the flour mixture. 

5. Place eggs and 1 Tbsp. of milk or water in a large bowl and whisk well- set aside.

6. In a large shallow dish mix Panko crumbs and the 2 Tsp.of Green Za'atar, then mix to combine.

7.  Next, one by one, remove each piece of chicken from the flour and place them into the egg mixture to coat well.

8. Drain excess egg off,  then coat well with Za'atar/Panko crumb mixture patting the crumbs into them.

9. Place them as you go, on a large cutting board to let them dry out a little while you repeat with the rest of the chicken pieces. This allows the crumbs to stick better to chicken when fried.

10. Using a large, deep skillet ( at least 3-4” tall) heat about 1.5” -2" high of vegetable oil to 350 degrees or until a wooden spatula begins to fizz/bubble when placed in oil.

11. Once oil is hot, carefully add your pieces of chicken to the pan making sure to not over crowd them.

12. Cook until each side is nice and golden brown, flipping them periodically.

13. Remove the chicken from pan when they look done and place them on a cooling rack over a paper towel (this keeps them crispy or paper towel if you don't have a rack to absorb excess oil. (see recipe notes below)

14. Repeat with remaining chicken, then remove  your pan from the heat.

15.  Sprinkle the schnitzel with sea salt while it is still warm and a pinch more Za'atar.

Assembly

1. Layer a large spoonful of Tzatziki into your pita  pocket or flatbread, then add 2 small pieces of schnitzel and top with a spoonful of Israeli salad.

2. Sprinkle with Za'atar and a drizzle of Harissa, Harissa oil, or pepper oil for added flavor.