Schnitzel: Israeli Cutlets

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1. 1Step 1: In a Ziploc bag, combine the salt, black pepper, bread crumbs, sesame seeds, paprika, garlic powder, and chili powder or cayenne. Shake to mix.
2. 2Step 2: Transfer the mixture to a shallow pie plate or similar dish and set aside.
3. 3Step 3: Trim the tenders from the chicken and set them aside. Season the breasts on both sides with salt and pepper.
4. 4Step 4: Place the breasts between two pieces of plastic wrap and pound lightly with a mallet to an even thickness of about 1/4 inch.
5. 5Step 5: Dredge the cutlets and tenders in flour, then egg, then the bread crumb mixture.
6. 6Step 6: Heat oil over medium-high heat in a heavy skillet until hot but not smoking.
7. 7Step 7: Working in batches, lay two cutlets in the pan and fry until the underside is golden brown and crisp, about 2-3 minutes.
8. 8Step 8: Flip and fry for an additional 2-3 minutes.
9. 9Step 9: Drain on paper towels, season with salt and pepper to taste, sprinkle with dried parsley, and serve hot.