Chicken schnitzel with crispy Kadayif coating
|600g||Deboned chicken drumsticks, cut into manageable flat pieces|
|1 EL||Cajun spice mixture (spice powder made from garlic, onions, cayenne, paprika, pepper, thyme, and oregano)|
|250g||Shredded and dried kadayıf pastry strands|
|1-2 PK||Wheat flatbread wrap (Dürüm, Tortilla Wrap), lightly warmed|
|2-3 EL||Acuka-paste (spread made from peppers, nuts, and spices)|
|6-8||Small cluster tomatoes, sliced|
|1||Small romaine lettuce heart, washed and roughly chopped|
|1||Spring onion, finely chopped|
|-||For frying, use plenty of sunflower oil, canola oil, or clarified butter|
For the coating, simply leave fresh Kadayif shredded dough to dry out for several hours and then crumble it into a shallow dish. Place some flour in another dish. Place the eggs, milk and spices in another flat dish. Place the deboned chicken legs first in flour, then in the egg mixture and finally in the Kadayif crumbs. Fry in a small pan with plenty of hot oil and transfer to a paper towel to drain. Serve hot as a main course.
To serve in a wrap, cut the schnitzels into 2-3 pieces. Warm the wrap flatbreads slightly and spread with the Acuka paste. Distribute tomatoes, lettuce, spring onions and pieces of schnitzel over the flatbread and roll up.
For the wrap sandwiches, cut the schnitzel into 2-3 pieces. Gently warm the wrap bread and spread with acuka-paste. Distribute tomatoes, lettuce, spring onions, and pieces of schnitzel on it, then roll it up.
You can make the recipe with chicken breasts but it is juicier with deboned chicken legs.