Chicken breast schnitzel is Israeli kids’ favorite dish, next to mashed potatoes and a bottle of ketchup. It’s a simple, childish version of the original Viennese schnitzel of veal, nevertheless, it’s irresistible coming out of the pan, crispy, salty, juicy and so good.
There are many versions and theories behind the perfect schnitzel, surprising considering it is a simple recipe with very few ingredients. The classic recipe is calling for thinly sliced chicken breast dipped in flour, then beaten egg, then bread crumbs, then fried on both sides. Some prefer to flatten the schnitzel with a meat tenderizer (known in Israel as a “schnitzel hammer,) and some just slice it thin. Both methods are fine. Some add flavors like mustard or soy sauce, but I prefer the classic more neutral flavor. I do like using cornflakes crumbs instead of the bread crumbs, as the schnitzel comes out ever crispier. And crispier is better. Naturally.
Israeli style schnitzel
Course: Main courseCuisine: Israeli, JewishDifficulty: Medium4
servings30
minutes40
minutesChicken breast schnitzel is Israeli kids’ favorite dish, next to mashed potatoes and a bottle of ketchup. It’s a simple, childish version of the original Viennese schnitzel of veal, nevertheless, it’s irresistible coming out of the pan, crispy, salty, juicy and so good.
INGREDIENTS
1 lb. skinless boneless chicken breast
¾ cup all-purpose flour
½ teaspoon turmeric
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
Kosher salt
2 large eggs
3 tablespoons water
1½ cups cornflakes crumbs or breadcrumbs
Olive oil for frying (or corn oil, peanut oil or canola oil)
DIRECTIONS
- Trim chicken breast to remove all tendon, cartilage and fat. Now you can either slice chicken breast into thin slices and get a few small schnitzels, or butterfly the chicken breast by slicing the breast staring from the long side until you almost slice all the way through, then open the chicken breast like a book to a double-sized schnitzel.
- Now you can choose to flatten the pieces with a meat tenderizer (you don’t have to.) If you do, put each piece between two parchment papers and very gently pound it with a meat tenderizer or a rolling pin (or anything heavy, really) until schnitzel is evenly thin. Set aside.
- Prepare three medium bowls and a tray to hold the prepared schnitzels.
- Put flour and spices in the first bowl and mix in ¾ teaspoon salt. Mix it all together. In the second bowl put two eggs and beat them lightly with the water and ½ teaspoon salt. Put cornflakes crumbs in the third bowl.
- Dip each chicken piece in the flour, then shake off any access flour, then dip in the egg and then the cornflakes crumbs, making sure the schnitzel in nicely coated on all sides. Transfer to a tray and continue with the rest of the chicken.
- Line a baking sheet with a double layer of paper towel.
- Heat ⅛ to ¼ inch oil in a large non-stick pan over medium-high heat. When oil is hot add a few schnitzels without overcrowding the pan and fry on both sides until golden and fully cooked, about 2-3 minutes per side (it depends on how thick the schnitzels are.) Transfer to the paper towel lined baking sheet and repeat with the rest of the schnitzel. Serve immediately.
- Prepared schnitzels can be kept in a sealed container in the fridge up to 3 days.
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