Ingredients
2 to 3 firm eggplant or 4 to 6 boneless skinless chicken breasts (6 to 8 oz. each)
2 cups flour
Salt and pepper
4 large eggs
2 tsp. Dijon mustard
2 cups dried breadcrumbs
1 cup panko
2 tbsp. Peppery Cumin & Caraway Spice Blend (see recipe below)
¼ tsp. freshly grated nutmeg
Safflower or canola oil, for frying
Whipped honey (available at some markets and on Amazon)
3 tbsp. EVOO
¼ cup drained capers
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Peppery Cumin & Caraway Spice Blend
3 tbsp. cumin seeds
3 tbsp. caraway seeds
2 tbsp. white peppercorns
Directions
Step 1
If using eggplant, slice into 1/4- to 1/2-inch planks. Salt the planks generously on both sides and transfer to paper towels to drain for 30 minutes.
Step 2
If using chicken, butterfly the breasts by slicing horizontally into the long, thick side of each one, taking care not to slice all the way through. Open each breast like a book. Using a meat mallet, pound the chicken between sheets of plastic wrap until it’s 1/8 inch thick.
Step 3
In a shallow dish, mix the flour with some salt and pepper. In another shallow dish, whisk the eggs and mustard. In a third dish, mix the breadcrumbs, panko, spice blend, and nutmeg.
Step 4
In a large cast-iron skillet, heat 1/2 inch oil over medium to medium-high. Line a large rimmed baking sheet with foil, then top with a wire rack. Preheat the oven to 275°.
Step 5
If using eggplant, pat the planks dry. Coat the eggplant or chicken in the flour, egg, and then the breadcrumbs. Working in batches, fry until deep golden brown, about 3 minutes on each side. Transfer to the baking sheet to drain. While they’re warm, spread a thin layer of honey on the eggplant or chicken. Transfer to the oven to keep warm while you fry the rest.
Step 6
In a small skillet, heat the EVOO over medium-high to high. Add the capers and fry until crispy, 3 to 4 minutes. Transfer to paper towels.
Step 7
Arrange the eggplant or chicken on a platter. Top with the fried capers and Schug. Serve the cabbage alongside.
Step 8
Peppery Cumin & Caraway Spice Blend
Step 9
Heat a medium skillet over medium. Add the spices and cook, tossing frequently, until fragrant, 4 to 5 minutes. Let the spices cool, then transfer them to a spice grinder and pulse until powdery. (Makes about 1/2 cup)