At just 20, celebrity chef Eitan Bernath has managed to harness his love of cooking to become a social media influencer and TV personality. His debut cookbook, “Eitan Eats the World,” contains 85 comfort-food recipes from across the globe, from a sweet & smoky guac burger to Turkish red lentil soup and Kurdish shamburak. Check out how to make Bernath’s Israeli-style sesame schnitzel with herby tomato cucumber salad, which serves four.

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Israeli-style sesame schnitzel with herby tomato cucumber salad recipe

Herby Tomato Cucumber Salad (Ingredients):

  • 1 English cucumber, chopped
  • 2 plum tomatoes, seeded and chopped
  • ½ cup chopped red onion
  • 1 garlic clove, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper

Sesame Schnitzel (Ingredients):

  • 4 skinless, boneless chicken breasts
  • 3/4 cup all-purpose flour
  • 1 teaspoon kosher salt, plus more as needed
  • ½ teaspoon freshly ground black pepper
  • 2 large eggs
  • 3/4 cup panko bread crumbs
  • 3/4 cup plain bread crumbs
  • 2 tablespoons white sesame seeds
  • Vegetable oil, for frying
  • Ground sumac, for sprinkling
  • Well-stirred tahini and lemon wedges, for serving

Instructions: Making the tomato cucumber salad

In a large bowl, combine all the ingredients, adding salt and pepper to taste. Set aside until ready to serve.

Instructions: Making the sesame schnitzel

Place one of the chicken breasts into a large plastic bag. Pound with the flat side of a meat mallet or rolling pin to ¼-inch thickness. Remove the flattened chicken breast from the bag, set aside, and repeat with the remaining breasts.



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