Schnitzel

I never get tired of eating these crispy, freshly breaded, fried chicken cutlets we call schnitzel. My kids gobble it up and my husband always asks for seconds and sometimes even thirds. It’s easy to make, stores well and can be added to many dishes.

So when my my neighbor, Ranju, wanted the recipe for “that thin piece of veal” I knew I needed to blog about it. But after some research I noticed how many versions of Schnitzel there was. It turns out Schnitzel means different things in different countries and restaurants. This classic dish has been adapted by German Jews where it was called Viennese Wiener Schnitzel. Originally made with veal, the Israeli version originally featured turkey, which was much more easily accessible then beef or chicken. In my home we use chicken.

Here is how I make Schnitzel: Israeli fried chicken.

Ingredients: 1 1/2 lb. skinless boneless chicken breast
1/2 cup flour
2 eggs
1 cup breadcrumbs (I use Italian style)
Oil

Step 1: Prepare three medium bowls and a large plate. Put flour in the first bowl. Put eggs and 2 tablespoon water in the second bowl.  Mix well. Put breadcrumbs in the third bowl.

Step 2: Butterfly chicken breast to make large schnitzel, or simply slice the breast very thin. Use a meat tenderizer to pound the meat until very thin. Set aside.
Step 3: Heat oil in pan.
Step 4: Coat chicken with flour on both sides.

Step 5: Coat chicken in egg mixture bowl. Step 6: Coat chicken in breadcrumbs bowl.Step 7: While oil is hot, place pieces in a single layer. Step 8: Cook for about 3-4 minutes per side. Step 9: Once cooked, remove to large plate lined with paper towels. Repeat until done. That’s it! Enjoy!

Easy, crispy, freshly breaded, fried chicken cutlets we like to call schnitzel.Thank you Ranju for the request. :)