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Everything-Bagel Chicken
by August-1-2015
Its like eating an everything bagel, without the bread!
Ingredients
  • 2 boneless, skinless chicken breasts
  • 2 tbs. white sesame seeds
  • 2 tbs. black sesame seeds
  • 2 tbs. caraway seeds
  • 2 tbs. poppy seeds
  • 2 tbs. dried, minced onion
  • 1 tbs. Kosher Salt or Sea Salt
  • 1 tsp. garlic powder
  • 1/2 cup panko
  • 3 tbs. butter
  • 3 tbs. vegetable oil
  • 6 eggs
  • 8 slices bacon, cooked
  • 4-8 slices American or Cheddar cheese
  • Spinach, chopped
  • Avocado, sliced
  • Spinach, chopped
  • Sweet Potato Hash (for serving)
Instructions
Start by preparing your chicken: using a sharp knife, carefully cut your chicken breasts in half width-wise (so you have made four chicken breasts the same size, but thinner). One at a time, place each half in a large Ziploc bag, and pound to 1/4 inch thin using a meat mallet. Set aside and wash your prep area well.Next make the breading: add the black and white sesame seeds, caraway seeds, poppy seeds, minced onion, salt, garlic powder, and panko to the bowl of a food processor and pulse. You want to mix the flavors a bit and make the mixture a bit finer so you have better coverage on your chicken.Using two shallow dishes, fill one with your chicken breading, and into the other, crack two eggs and scramble them with a fork. Set up an assembly line to batter your chicken. From left to right, have your chicken cutlets, egg wash, breading, then a clean plate for the prepared chicken.* I always try to only use one hand for wet, and one hand for dry to keep my fingers from becoming a globby mess. So with your left hand dredge one chicken cutlet into the egg wash and turn it over to completely coat the whole piece. Then place it into the dish with the breading. Using your right hand, cover the top of the chicken with breading, then turn it over to make sure all sides have been completely covered in breading. Place on clean dish, repeat with all four pieces of chicken.*Note About Battering: My mom, and every other Italian mother/grandmother I know, would swear that the only proper way to bread chicken is to dredge it in seasoned flour (flour with salt and pepper in it), then an egg wash, then breading. The flour adds an extra layer of binding that with a very fine topping (like Italian-style breadcrumbs) creates a thicker and more uniform coating. However, I think in this case the flour is unnecessary, but they would disagree - use your judgement.Heat a non-stick skillet over medium heat, melt the butter and add the vegetable oil. When the oil is hot enough, fry the chicken. Because the chicken is thin, you won't need to cook these terribly long, but watch the temperature of the oil: if it is too hot, the outside will cook to fast and burn but the inside won't be cooked through, but if it isn't hot enough the chicken will cook through, but your breading will be soggy. The chicken should need about 3-5 minutes on each side to be golden brown and cooked through. If you find yourself with chicken that is done on the outside but not on the inside, you can troubleshoot by placing the chicken on a cookie sheet and bake in a 350 degree oven until its done and it shouldn't burn your breading.As each piece of cooked chicken is done, set on a plate and top with one or two slices of desire cheese and a slice or two of bacon. Once your chicken is done, remove any loose oil from your pan (I just pour it into a bowl until it's cool enough to dispose of) but don't wipe it clean. It should have enough oil left to fry your eggs. Fry your four eggs to your preference and slide one egg on top of each piece of chicken - I did ours sunny-side up.
Details
Prep time: Cook time: Total time: Yield: Serves 4