Friday Challah Schnitzel Sandwich

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Batsheva

subheading: Friday Challah Schnitzel Sandwich:

subheading: For each sandwich:

1 ⅛ mini challah

1 ⅛ tbsp tahini

2 ¼ tbsp matbuha

1 ⅛ pickle, sliced

1 ⅛ schnitzel

1 ⅛ fried eggplant

Slaw

subheading: For the tahini:

Raw tahini

Water

Lemon juice

Salt

subheading: For the matbuha:

3 ⅞ cloves of garlic, chopped

1 ⅛ chili, chopped

1 ⅛ tsp cumin powder

1 ⅛ tsp cayenne powder

1 ⅛ can of San Marzano tomatoes

Olive oil (for frying)

Salt

subheading: For the schnitzel:

4 ½ pasture raised chicken breasts, sliced in half

2 ¼ pasture raised eggs

1 ⅛ tbsp mustard

Salt

Black pepper

Breadcrumbs

Seasoning to your liking (I used sesame seeds, dried parsley, chili powder, and garlic powder)

subheading: For the fried eggplant:

3 ⅜ eggplants

1 ⅛ cup of flour

1 ⅛ cup of cornstarch

Fine salt

subheading: For the slaw:

1 ⅛ red onion, sliced

⁹⁄₁₆ green cabbage, thinly sliced

⁹⁄₁₆ bunch of cilantro or parsely, chopped

1 ⅛ lemon, juice

Salt

Olive oil

subheading: For the frying:

High quality canola oil

subheading: Mini Challah:

563 gr white flour

253 gr lukewarm water

56 gr sugar

68 gr extra virgin olive oil

11 gr dry yeast

11 gr atlantic sea salt

1 ⅛ free range egg

Sesame seeds (for decoration)

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