Pita Schnitzel: The New Trend
Crispy Sesame coated Pita bread stuffed with tons of good stuff.
Equipment
- pot or pan for deep frying
Ingredients
Shredded Fajita Spiced Chicken
- 4 chicken breasts or 6 drumsticks
- 1 cup white wine
- 6 cups water
- 1 tsp salt
Fajita Seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp demarara sugar
- 1/2 tsp cumin
- 1/4 tsp cayenne powder
Caramelised Onions
- 2 yellow onions
- 3 Tbsp cooking oil
Salsa Roja
- 4 ripe red tomatoes
- 1 onion
- 2 cloves garlic
- 1/8 cup cilantro
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 small jalapeno
- 1 tsp salt
- 1/4 tsp cumin
Guacamole
- 1 avocado, pitted, and halved
- 2 cloves garlic
- half a tomato
- squeeze of lemon juice
- 1/2 tsp salt
Pita Schnitzel
- 4 pitas, whole
- 2 eggs
- 1 cup panko( used Pereg brand)
- 1/4 cup sesame seeds
- oil, for frying
Instructions
Shredded Chicken
- Add chicken to a pot and pour over 1 cup white wine. Add 6 cups water(enough to cover the chicken) and 1 tsp. salt.Bring to a boil, lower heat, cover, and simmer until the chicken is fork-tender(easy to shred). This should take 45 minutes to an hour. In the meantime, make the other sides.
- When the chicken is done cooking, remove it from the liquids and shred the meat, discarding skin and bones. Combine all the Fajita Seasoning Spices in a medium sized bowl, add the shredded chicken and toss to combine.
Caramelise Onions
- Add 3 Tbsp oil to a saute pan and heat. Slice the onions into thin slivers. With the heat on low/medium-low, let the onions slowly cook until they turn golden, about 30 minutes. Stir often.
Salsa Roja
- Add all salsa ingredients to the bowl of a food processor fitted with the "S" blade attachment. Process until desired thickness- I like my salsa on the chunky side.
Guacamole
- Scoop the avocado flesh out of the skin into a medium sized bowl. Mash with a fork. Add salt, lemon, juice, and tomato, and mash again to combine.
Pita Schnitzel
- Heat up oil in a frying pan or pot to 350F, or until the oil starts to shimmer.
- Set out two bowls. In one, whisk the 2 eggs. In the second, add panko crumbs and sesame seeds.Dip each pita one at a time into the egg, making sure to cover all parts of the bread, and then into the crumbs. Roll the sides of the pita in panko to coat them as well. Add carefully to the hot oil, and fry until golden, about 20 seconds per side. If the middle of the pita isn't frying, flip it again. The pita will puff up when it is ready.Let cool slightly, and slit one side of the pita only, to create a pocket. Stuff with shredded chicken, guacamole, salsa, and caramelised onions. Enjoy!
