Israeli Schnitzel Recipe – Crispy Classic from Israel
Health Benefits
- High in protein from lean chicken breast.
- Can be baked instead of fried for a lighter version.
- Pairs well with fresh vegetables for a balanced meal.
Ingredients
Chef's Tips for Perfect Schnitzel
Instructions
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11Prepare the chickenSlice each chicken breast horizontally to create thinner cutlets. Place between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4-inch thick. This ensures even cooking and a tender bite.
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22Set up the breading stationPrepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt, pepper, and optional spices like paprika or garlic powder. This setup helps streamline the coating process.
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33Coat the chickenDredge each chicken piece first in flour, shaking off the excess. Then dip into the egg, allowing the excess to drip off, and finally press into the breadcrumb mixture until fully coated. Place on a tray and let rest for 10–15 minutes.
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44Heat the oilIn a large skillet, pour enough vegetable oil to cover the bottom generously (about 1/4 inch deep). Heat over medium-high until shimmering but not smoking. A breadcrumb dropped in should sizzle immediately.
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55Fry the schnitzelCarefully place a few cutlets into the hot oil without overcrowding. Fry for 2–3 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning. Transfer to a wire rack to drain.
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66Serve and enjoyServe hot with your choice of sides—classic options include mashed potatoes, Israeli salad, or a fresh lemon wedge. Schnitzel is also delicious in a pita with hummus and pickles.
The Story Behind Israeli Schnitzel
Israeli schnitzel is more than a meal—it’s a golden, crunchy memory shared across generations.The origins of schnitzel trace back to Central Europe, particularly Austria, where Wiener schnitzel was traditionally made with veal. Jewish immigrants brought this dish to Israel, adapting it to local tastes and kosher dietary laws. Instead of veal, chicken or turkey became the standard, making it more accessible and suitable for everyday meals.
In the early years of the Israeli state, schnitzel quickly became a staple in home kitchens. It was affordable, easy to prepare, and loved by children and adults alike. Families would gather around the table on Friday afternoons, the aroma of frying schnitzel filling the air—a comforting sign that Shabbat was near.
Over time, Israeli schnitzel evolved into a national favorite. Each family added their own twist—some used matzo meal instead of breadcrumbs, others added spices like paprika or garlic powder. Despite the variations, the heart of the dish remained the same: a crispy, juicy cutlet made with care.
In many Israeli homes, schnitzel is part of the weekly rhythm. It’s packed into school lunches, served at family gatherings, and even sold at roadside kiosks. Its popularity spans generations, connecting grandparents, parents, and children through a shared culinary tradition.
The simplicity of schnitzel is part of its charm. With just a few ingredients—chicken, eggs, breadcrumbs, and seasoning—you can create a dish that feels both familiar and special. It’s a recipe that invites participation, with children often helping to dip and coat the cutlets.
Today, Israeli schnitzel is recognized around the world as a symbol of Israeli home cooking. Whether served in a pita with hummus or on a plate with sides, it carries with it the warmth and resilience of the Israeli spirit.