The Israeli Classic: Mr. Schnitzel

Schnitzel

One of the most common dishes one can find in Israel is the chicken cutlet, aka schnitzel. Although it can be considered an eastern European dish, people from different ethnic backgrounds make it so popularly in Israel, it’s become a nationwide staple.

Israelis often make it for dinner, serving it with a side of mashed potatoes, fries or Israeli salad. It’s also super popular for lunch in the eateries around the country, where it’s often served as a sandwich, on a baguette, or in pita bread.

For the New Yorkers who are craving this yummy dish, you can find schnitzel in many Polish places around the city. Or you can look for it at the famous schnitzel & Things truck that travels around town. Your best option, however, is to just make it yourself at home. It is very easy and fast to make and it’s fantastic when it comes right out of the pan. Also, it only involves very few ingredients, so just go for it!

For some quick advice that will upgrade your schnitzel: use your own homemade bread crumbs. It might sound complicated, but really, it takes very little. Making your own bread crumbs is probably the best thing that you can do to anything that you would cover them with. The recipe below involves a very simple process, and the options that it opens are unlimited: you can season them way beyond just salt and pepper and give your schnitzel a signature taste.

The recipe that I share with you today is from my friend Ravid. It was delicious when we had it last night. He served it along with an amazing potato gratin. Again, it goes great with different sorts of potatoes sides: French fries or mashed potatoes.

Potato gratin, a great side for the schnitzel!

Home made bread crumbs

Ingredients:

5 pieces of white or whole wheat bread (you can mix both)

Method:

1. Cut the bread into 1-inch cubes.

2. Pass the pieces through the shredded disk of your food processor.

3. Transfer the crumbs into a large flat pan covered with a baking sheet.

4. Bake in a preheated 300-degree F oven for 8 -10 min or until it gets a nice golden color. Make sure to give the pan a few shakes while baking.

5. Season the crumbs with salt, pepper, paprika, cumin or other spices you like.

These crumbs can last for at least 6 months when stored in a proper sealed jar.

Chicken Cutlet, AKA Schnitzel

Ingredients:

• 4 portions of chicken breast, pounded flat
• 2 eggs
• 1 garlic clove, crushed
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper
• 1 cup fresh breadcrumbs
• Oil for frying
• Paprika, to taste (to add to the breadcrumbs if missing).

Method:

1. Beat the eggs in a bowl with 1 tablespoon water and season with salt and pepper. Add the Dijon mustard and the garlic. Mix well.
2. Marinate these chicken slices for a few minutes in the above mixture (you could add any fresh herb you like: thyme, oregano etc.)
3. Prepare the breadcrumbs in a separate dish, suitable for dipping and breading. Dip the pieces of chicken in the beaten egg and finally dip in the breadcrumbs and press together firmly to ensure good adhesion and to form a uniform coating of breadcrumbs.
4. Heat the oil to a medium-high temperature in a heavy frying pan. The level of the oil should be one half the thicknesses of the schnitzels.
5. Fry the schnitzels 2-3 minutes on each side, until nicely golden. Remove from the oil and set on paper towels. Serve promptly.

Serve with:

Lemon wedges

Be-te-a-von!

5 people like this post.

Unlike