Step 1

Season chicken breasts with salt and pepper.

Step 2

Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1/2" and heat over medium-high heat until thermometer registers 315° (you want a moderate heat here because chicken breasts are so thin, they will cook quite quickly).

Step 3

Meanwhile, place flour in a shallow bowl. Whisk eggs and mustard in another shallow bowl. Place panko in a third shallow bowl. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, dip into egg mixture, turning to coat evenly, then carefully coat with panko, pressing to adhere. Working in 2 batches, fry chicken until golden brown and crisp, about 2 minutes per side. Transfer chicken to a wire rack set inside a baking sheet and season with salt.

Step 4

Top chicken with parsley and serve with lemon wedges alongside for squeezing over. Serve with Lemony Mint Tabbouleh.

Step 5

Chicken and turkey schnitzel are ubiquitous in restaurants throughout Israel. Seasonings vary, depending on the cook (paprika, cumin, garlic, cumin, or cardamom), and matzo meal sometimes replaces the breadcrumbs.

Step 6

Serve this variation with lemon wedges, tahini sauce (1/2 cup tahini combined with ¼ cup lemon juice, ¼ cup water, and a dash of hot sauce), and tabbouleh.