Joan Nathan's Classic Israeli Schnitzel Recipe
This recipe is from Joan Nathan's book "The Foods of Israel Today". It's a basic recipe and you can add whatever spices you like. Paprika is standard. Cumin is nice, as are garlic, turmeric, cardamom, and za'atar. Enjoy! NOTE: You can also bake the breaded schnitzels in a 350-degree oven for a few minutes ahead of time. Then, just before serving, deep-fry quickly to crisp the outside.
Ingredients
- 6 boneless skinless chicken breasts or 1 1/2 lbs turkey breast, sliced thin
- salt & freshly ground black pepper
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups fresh breadcrumbs
- vegetable oil or soybean oil (for deep frying)
- 2 lemons, sliced in wedges
Instructions
- Place one cutlet at a time inside a large plastic bag. With a meat mallet, pound the turkey or chicken slice as thin as possible and season well with salt and pepper.
- Spread the flour on a flat plate. Break the eggs into a pie plate and beat well. Put the bread crumbs on a third plate.
- Pour the oil into a heavy skillet to a depth of 1 inch and heat over a medium flame until almost smoking.
- Dip each turkey or chicken breast in flour, then in egg, and then in bread crumbs.
- Fry the schnitzels for 2 to 3 minutes on each side, until golden brown. Drain the schnitzels on a plate lined with paper towel. Serve immediately with lemon wedges.
Add Your Own Notes
Nutrition
Serving: 219gCalories: 393.9kcalCarbohydrates: 43.8gProtein: 35.4gFat: 7.6gSaturated Fat: 1.9gCholesterol: 168.5mgSodium: 436.7mgFiber: 2.7gSugar: 2.9g
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