Israeli Chicken Schnitzel

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You know those recipes that remind you of childhood? I don’t just mean peanut butter and jelly sandwiches,  macaroni and cheese from a box, or any sort of conglomerative childhood eating metaphor. I’m talking about those dishes you associate with a certain person or aspect of your life. Those dishes  where,  one bite, just one bite, stirs up a whole reminiscing of  memories and a friendship that’s lasted over 15 years. That’s what Israeli chicken schnitzel does for me, and it just so happens to be delicious too.

She’s the one who introduced me to Amitabul and who would rave about the free wine tastings I would soon attend per her recommendation. She’s also the friend whom with I met Alice Waters and Masaharu Morimoto. In other words, she’s been around for awhile and I can’t believe I’ve waited until now to write about my absolute favorite meal I eat at her house.

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Over these last 1 and a half decades,  I’ve spent countless meals at her family’s house. Her family is Israeli and not-so-shockingly, they eat and cook a lot of Israeli food. After just a few dinners, I quickly discovered my love for the chicken schnitzel. And how quickly they caught on. It became no coincidence that each time I’d come over for dinner, a giant plate of schnitzel was calling my name. I was in heaven every time I ate at their house and still am to this day (My friend is actually a vegetarian now but she still makes me ‘schnitz’ when I come over because she knows how much I like it! How nice is that??)

The recipe is so easy:  you dip chicken breasts in egg yolk, coat them with breadcrumbs and saute them in olive oil. I personally think the secret to their schnitzel’s amazing taste is the Israeli breadcrumbs (I’m not sure what brand they use but here’s a potential suggestion.)  Sure I’ve had chicken recipes similar but nothing else tastes quite like theirs!

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Most recently, I enjoyed their chicken schnitzel with a giant helping of quinoa and a delightful sprinkling of truffle salt. I’ve read a ton about truffles and all their glory but until then, I’ve never had the pleasure of trying any truffle products. This added a whole new dimension and flavor! But trust me – if you don’t have the budget for truffle salt  (like I don’t) – the schnitzel tastes great on its own! I like to dab it in ketchup and eat it with rice or quinoa. I hope you all enjoy this recipe as much as I do!

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Israeli Chicken Schnitzel

I grew up with this Israeli chicken dish. It’s so tasty and delicious!

Ingredients

boneless, skinless chicken breasts
olive oil
breadcrumbs (Israeli or Italian)
1 egg
salt and pepper
seasonings of your choice

Directions

Clean and trim chicken breasts of any excess fat. Heat olive oil in saute pan. Crack egg into bowl. Pour crushed Israeli (or Italian) breadcrumbs in another bowl. Dip each chicken breast in egg then into breadcrumbs to coat. When oil is hot, lay chicken breasts into pan and saute. Cook for about 2-3 minutes on each side, or until done.

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  • http://duodishes.wordpress.com The Duo Dishes

    This looks delicious. We’ll have to do research on Israeli breadcrumbs.

  • Addie

    Call me crazy, but Italians call these chicken cutlets. Try dipping them in fresh bread crumbs. Or Panko crumbs. Also use sea salt if you can’t find or afford the truffle salt. If you use fresh bread or Panko crumbs, you can add your own seasonings. Such as oregano, parsley, etc. Served with a baked potato and a veggie, it is a quick and easy meal to make.

  • http://momgrind.com/ Vered – MomGrind

    Yup, I make these too about once a week. You should definitely stop by some time. :) I like to coat them in flour before dipping into the egg + spices mixture – makes them deliciously crispy. Also, I find that the thinner they are, the better they taste (probably because of the meat/coating ratio) so I slice them very thin and also use a meat pounder prior to coating.

    Kids love these too.

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