Crispy tempura schnitzel: Easy and delicious

This tempura-coated chicken breast isn't like regular schnitzel. The crispy coating and the juiciness that remains, thanks to the tempura batter sealing in the chicken, make a difference. In a sense, deep frying might even be healthier than regular schnitzel frying because the meat doesn't absorb excess oil.

Note the amount of crushed chili. Love spice? Feel free to add more. Prefer less heat? You can omit the spice entirely.

Ingredients:

4 thinly sliced schnitzel pieces, cut in half

5 tablespoons cornstarch

For the tempura batter:1 cup flour

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon garlic powder

1 tablespoon crushed chili

1 teaspoon paprika

1 egg

1 cup sparkling water

Instructions:

1. In a bowl, whisk together the tempura batter ingredients.

2. In another bowl, toss the chicken pieces with the cornstarch.

3. Heat oil for deep frying.

4. Dip the chicken pieces in the tempura batter and fry in the hot oil until golden brown.

5. Place on paper towels or a cooling rack to drain.

Ines Shilat Yanai, in collaboration with Olive Oil.