Schnitzel
שניצל
Breaded and fried chicken or turkey cutlets — the unofficial national dish of Israel. Brought by European Jewish immigrants from Viennese cuisine (originally veal), Israeli schnitzel substitutes chicken or turkey to remain kosher-friendly. Today it feeds millions of Israeli children every week.
Ingredients
- •4 chicken breasts or turkey cutlets
- •1 cup fine breadcrumbs
- •½ cup all-purpose flour
- •2 eggs, beaten
- •1 tsp garlic powder
- •1 tsp paprika
- •Salt and pepper
- •Vegetable oil for frying
- •Lemon wedges and tahini to serve
Instructions
- 1
Place chicken between plastic wrap and pound to even thickness (about 1cm).
- 2
Set up breading station: flour in one dish, beaten eggs in another, breadcrumbs mixed with garlic powder and paprika in a third.
- 3
Season chicken with salt and pepper. Dust with flour, dip in egg, then press into breadcrumbs.
- 4
Heat a generous layer of oil in a heavy pan over medium-high heat.
- 5
Fry 3–4 minutes per side until golden brown and cooked through.
- 6
Drain on paper towels.
- 7
Serve with lemon wedges, Israeli salad, and tahini.
Kosher notes
Use chicken or turkey — never pork or veal at a kosher establishment.
Comments (0)
No comments yet — be the first to share.