1 slice the chicken breasts into thin slices (by usuing the butterfly tehnique)2 make the coating by mixing in a bowl- bread crumbs, soup powder, paprikas, garlic powder, oregano, zatar, sesame seeds, cumin, tumeric and pepper.3 heat on med-high heat 1/2 cup oil in a skillit.4 in a med sized bowl mix 2 eggs and 1/2 cup water.5 dip each chicken slice in egg then coat with bread crumb mix, (at this stage you can refridgerate or freeze)6 once the oil is hot enough that when dipping the end of a wooden spoon in it it bubbles, add a few chicken slices at a time ot to over crowd the pan, cook on each side till golden brown then flip.7 remove to a plate lined with paper towels.8 to prepare the pititeem (israeli cous cous) heat a small lided pot on the stove with 2 tblsp olive oil, chop onion and garlic well and add, cook a few minutes until soft. add pitetim (israeli cous cous) add a good sprinkle of salt and pepper. then add 2 cups boiling water, stir, cover9 leave the heat on high until it boils then reduce to low untill all of the water had evaporated, turn off heat and let sit 5-10 min.10 enjoy!
