I thought I’d take us all away from the constantly dismal news cycles and do a fun food blogpost this time. I was first introduced to chicken schnitzel by my California/Israeli girlfriend, Bilha. Every Friday afternoon, my son Max and I and Bilha would go to the local retirement home and do a Shabbat liturgy for the elderly Jewish residents. We’d light the Shabbat candles, sing wonderful songs, read a part of the Torah passage for the week, tell a story and say the blessings over the wine and challah bread. It really was a highpoint of our week, something we always looked forward to and something I still miss terribly. We made beautiful friendships with Holocaust survivors and other residents. And I really miss Bilha. As we’d leave to go back to our homes each week, we’d discuss what we were making for Shabbat dinner. For me, it was invariably salmon: for Bilha, who grew up in Israel, it was usually schnitzel. She gave me her recipe. I tried it, and was hooked! It was delicious…. and really easy to prepare. And the leftovers!!!
Fast forward to our lives here in Israel. I quickly discovered the ubiquitous schnitzel. First brought over by German and Austrian immigrants, it is a staple food here. It’s very economical and easy to prepare. In the stores here, you can buy ”chicken schnitzel,” boneless, skinless chicken breasts that have been pounded thin into cutlets. Or there are plenty of pre-made frozen varieties that all you have to do is pop theEm in the oven or frying pan. When my husband and I volunteered to serve in the army (warehouses) each week, we were usually served chicken schnitzel for lunch. It was at the army that I first discovered corn schnitzel patties, because 32% of the soldiers were vegetarian. And there are many fast food schnitzel and chips shops including Schnitzelina, which specializes in the tasty cutlets stuffed into a baguette sandwich.
I will begin with Bilha’s recipe, the basic schnitzel (it’s ALWAYS chicken for the meat) and then go into some easy and tasty variations. The recipe calls for a kilo (about 2 pounds) of chicken cutlets. I don’t know if they sell pounded breasts in the markets where you are, but if you buy the boneless, skinless breasts or tenders, they can be pounded to flatten to about 1/2 inch thick between two sheets of waxed paper. A kilo is about 6 half breasts for me. O.K. Let’s start
Bilha’s Chicken Schnitzel, Israeli Style
I serve this with wedges of lemon to squeeze on top (a must!!!), an Israeli salad of chopped tomatoes, cucumbers, red onion, salt, olive oil and lemon juice. Roasted or mashed potatoes are also delicious with this, but most Israelis eat this with chips or French fries. I hope you enjoy it as much as we do- oh!!!! if there are any leftovers – I ALWAYS make enough to have leftovers- they make the BEST sandwiches, cold with lettuce and tomato, mayo and Thousand Island or for me, just humus.
- 1 kilo (2.2 lbs or 6 half breasts) chicken cutlets
- 1 cup flour
- 2 cups dried breadcrumbs
- 3 eggs
- 1 tsp dijon mustard
- 1 Tbsp mayonnaise
- 3 lemons
- lemon zest
- salt and pepper, about 1/2 tsp each)
- 1 tsp paprika, optional
- 1 TBSP sesame seeds, optional
- vegetable oil
In a flat pan, beat the eggs and add in the dijon and mayo. In another flat dish or pan, pour on the flour. In a third flat dish, the bread crumbs, grated lemon zest from one lemon, salt and pepper. (Many people here add 1 tsp paprika and 1 TBSP sesame seeds which I find adds to the deliciousness).
Rinse off the cutlets and towel dry. First dredge in the flour. Using a long tongs, coazt the floured chicken cutlet in the egg mixture. Then place in the pan of bread crumbs to cover each side. Heat the oil (canola, safflower, sunflower) in a large skillet until shimmery. I use about 4 TBSP, then add more. I don’t like the cutlets swimming in oil, but do want to have a nice crunchy outcome. Place the breadcrumb coated chicken pieces in the hot oil and let fry until they are nice and golden brown on each side. Transfer the cutlets to a wire rack with paper towels underneath the rack, but not touching the schnitzel. Serve hot with lemon wedges to squeeze over the top.
Shevvy’s Trader Joe’s Falafel Schnitzel
This is a fun recipe that I got from my friend in the States. She raves about it. The kids love it, her Israeli husband is addicted to it, and I had to bring back two boxes of falafel mix to Israel so we could enjoy it as well. It does not disappoint. Seved with a side of chips (fries), a salad or chopped Israeli salad, fluffy pita bread and humus and/ or techineh. Oh my goodness! For those of you who don’t live near a Trader Joe’s market, see if you can find a standard dry falafel mix-
- 1 kilo chicken cutlets (see notes above)
- 1 cup panko (Japanese style bread crumbs)
- 1 cup Trader Joe’s falafel mix
- 2 eggs
- 1/4 cup humus or techine
- vegetable oil
- humus or techine for dipping
In flat bowl or dish, beat the eggs. In another flat bowl, combine the panko and falafel mix. Dredge rinsed and dried chicken cutlets first in egg to coat, then in the panko falafel mix. Heat about 4 TBSP oil in a skillet until hot and shimmery. Add the cutlets, frying on each side until browned and crispy. Add more oil as needed. Transfer the cooked schnitzel pieces to a wire rack to drain and keep crunchy. Drizzle with techine or put a dollop of humus on top. We do both. Oy va voy, is is amazing!
Crunchy Seeded Schnitzel, Yotam Ottolenghi Style
I love Chef Ottolenghi’s recipes. I have all of his cookbooks and was first introduced to him here in Israel. A friend of mine who lived in Jerusalem had a cookbook club. We would pick a certIn chef each month, prepare their recipe as was written, then do a riff on the original recipe. This is my slightly modified version of his schnitzel.
- 1 kilogram schnitzel chicken cutlets
- 6 TBSP sunflower seeds
- 3 TBSP toasted white sesame seeds
- 2 TBSP black sesame seeds
- 1/2 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1/2 tsp granulated garlic
- 1 tsp salt
- 1 tsp black pepper
- 2 eggs
- 2 TBSP mayonnaise or humus
- 1 cup flour
- extra virgin olive oil
Start by combining the seeds and spices in a large flat-bottomed pan. In a second flat pan, beat the eggs and mix in the mayo or humus. This helps the coating to stick to the cutlets. In a third pan, place the flour. Rinse and pat dry the pounded chicken cutlets (they may be already flat, or you can flatten the breasts between two sheets of waxed paper). Dredge the cutlets, one at a time, in the flour. Then using a tongs, transfer to the egg wash, coating both sides. Next, place each cutlet into the seed mixture. Both sides should be covered. Heat the olive oil, about 4-6 TBSP in a large skillet. When very hot, place the cutlets in the oil, frying on each side until golden brown. Transfer to a wire rack to drain.
Tamar’s Asian-Inspired Schnitzel Curry
I looked all over, but could not find a photo of this one. So sorry. This is a must-try, and frankly, is our favorite twist to the standard schnitzel recipe. I marinate the cutlets overnight to infuse the flavor and tenderize. Because many recipes for chicken include a milk bath, and that is not within the Kosher guidelines, I decided to try coconut milk. Infused with the curry and lemongrass, it’s heavenly! Also pretty funny, in Israel canned coconut milk must be labeled ’coconut liquid’ so people don’t get confused and think it’s a dairy product. Only in Israel! I always bring at least 6 bags of Angel-Flake coconut back from the States. We don’t have it here, and it’s just so moist and delicious. If you don’t have Angel-Flake, use the dried coconut shavings. I serve this with chutney on top and rice as the side. Add in roasted broccoli with a bit of teriyaki or soy sauce and some roasted carrots and you have a feast.
- 1 kilo chicken cutlets (see note above)
- 1 can coconut milk (liquid)
- 1 TBSP yellow curry powder
- 1 4-5 inch piece of lemongrass cut in thirds
- 1 cup panko bread crumbs
- 1 cup baker’s Angel Flake coconut (or desiccated coconut)
- coconut oil
- apricot or fruit Indian Chutney to top
In a freezer bag, or a glass baking dish, shake up and pour the can of coconut milk/liquid. Add the curry powder and the sticks of lemongrass. Add the chicken cutlets to coat. Let marinate overnight or at least six hours. (I put several bags of this in the freezer along with the coating mix in a separate freezer bag. Defrost in the fridge and assemble for a quick dinner)
In a flat pan, add the panko and the shredded coconut flakes. Mix well. Remove the marinated chicken to the breading pan and coat on both sides. Heat up about 1/4 cup coconut oil until shimmering. Add the cutlets to the hot oil and cook until golden on each side. Transfer to a wire rack for draining. This is my favorite. Please try it!
Jessica Halfin’s Vegetarian Corn Schnitzel
I’d never leave out the vegetarians! We first had these when doing our army service and they were quite tasty. Here in Israel, they are a staple on the kiddie menu. My friend, Jessica Halfin, who did Haifa Street-food Tours and who also writes for Hadassah Magazine, developed this healthy version of corn schnitzel. The recipe makes about 10 patties.
- 5 1/2 cups canned and drained or frozen corn
- 3/4 cups all purpose flour
- 2 cups breadcrumbs
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp granulated garlic
- 1 egg
- 1 TBSP white sesame seeds
- vegetable oil
Process 4 cups of corn kernels in the food processor until smooth. In a large bowl, add the processed corn along with the 1 cup whole corn kernels. Mix in the egg, the flour, the spices and 1 cup of the breadcrumbs. In a flat pan, mix together the additional cup of breadcrumbs and the sesame seeds.
Using an ice cream scoop, scoop the wet mixture into the bread crumb pan and flatten, coating the patty with breadcrumbs on both sides. In a skillet, heat the vegetable oil until hot and shimmery. Using a spatula, transfer the corn cutlet to the skillet and fry until golden brown on both sides. Drain on wire rack.
Serve with ketchup and Israeli tomato-cucumber salad, pita and humus on the side.