Crispy Chicken Schnitzel Pita

Step 1

Place one chicken breast on a cutting board with the thicker side pointing toward you. Cover it with plastic wrap, then use the meat mallet's flat side to pound the chicken flat, making it about 1/4-inch thick everywhere. Repeat with the second breast.

Step 2

Mix panko breadcrumbs and paprika in a shallow bowl until the breadcrumbs are evenly orange.

Step 3

Dice the cucumber and tomato into pieces roughly the size of a marble. Transfer to a small bowl.

Step 4

Cut the lemon in half and set aside.

Step 5

Pour 2 tablespoons of olive oil into a 10-inch skillet and place it over medium-high heat. After 60 seconds, tilt the skillet and watch the oil shimmer and flow quickly across the pan.

Step 6

Press each flattened chicken breast into the panko mixture, coating both sides and patting so the breadcrumbs stick. Shake off excess crumbs over the bowl.

Step 7

Lay both breaded chicken pieces in the hot oil. You should hear an immediate, steady sizzle. Cook without moving them for 3 minutes, until the bottom is golden brown and the breadcrumbs look the color of warm honey.

Step 8

Flip each piece using a spatula and cook the other side for another 3 minutes, until the same honey-gold color and crispy throughout.

Step 9

Transfer both pieces to a clean plate and squeeze one lemon half over both, so the juice drips onto the hot chicken.

Step 10

Warm both pita breads by holding each directly over a gas flame for 5 seconds on each side until puffed and flexible, or microwave wrapped in a damp towel for 20 seconds.

Step 11

Cut each schnitzel in half and slide the pieces into the opening of one pita bread.

Step 12

Spoon half the diced cucumber and tomato into each pita, pushing the vegetables down alongside the chicken.

Step 13

Squeeze the remaining lemon half onto the vegetables inside each pita. Serve immediately.