Israeli Chicken Schnitzel

Are you looking for an easy and delicious lunch or dinner idea? Well, I may have one for you! How about a crispy Chicken Schnitzel that is golden-brown on the outside and juicy inside? Don’t you think it’s sound delicious?  

Originating in Austria, it was made with veal (known as Wiener Schnitzel) or pork. Today breaded schnitzel is popular in many countries around the world and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork.

I first fell in love with Chicken Schnitzel in Israel, where breaded and fried, boneless chicken is a favorite with both children and adults alike.

Chicken Schnitzel is a very common dish in our family. I like to serve it in a soft fresh pita with humus and pickles.  For our kids, I just slice it and serve with fresh or cooked vegetables.  But it doesn’t stop there: you can serve it as finger food with dipping sauce or make a gorgeous dinner with mash potatoes and fresh salad on the side.

This is how I make it:

Ingredients:

2 lbs. boneless skinless chicken tight

3 eggs

2 Tablespoon of water

1 cup of flour

1 cup Italian breadcrumbs

4 garlic gloves, finely chopped

Salt and pepper

Vegetable oil for frying

Step 1

Wrap the cutting board with plastic wrap, place a piece of chicken on the board and cover with another strip of plastic. 

Use a mallet or rolling pin to pound the chicken until it’s less than a ¼ inch thick.

Step 2

In a large bowl sprinkle a little bit of salt and black paper, place two pieces of chicken and sprinkle more salt and paper on top of the chicken. Add a little bit of chopped garlic as well. Continue to repeat the process until every piece of chicken is covered on both sides and layered one on top of the other in a bowl. Set aside for a minimum of 30 minutes.

Step 3

In the meantime, set up three wide, shallow bowls (I like to use pie plates), and a large plate on your countertop.

In your first bowl, put the flour.  In your second bowl, beat the eggs with water and a pinch of salt.  In your third bowl, put the breadcrumbs.  Leave an empty plate nearby where you will place your coated schnitzels.

Step 4

Pour oil into a skillet (about ¼ inch). Heat the oil slowly over a medium heat.

Step 5

Dip each piece of chicken one by one into your breading bowls—first coat with flour, then with egg, then with breadcrumbs.

Step 6

When the oil is hot, fry the coated chicken in single-layer batches until they are golden brown on both sides (about 3-4 minutes per side).

Step 7

After frying, set the schnitzels on a paper towel, pat them dry to soak up any excess oil and serve hot.

Enjoy!

Notes:

You can use chicken breast instead, just follow the same instructions.

Don’t fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy.

Freshly fried schnitzel tastes best, so fry them just before serving, if possible.

Israeli Chicken Schnitzel

2017-02-13 21:59:44

Crispy Chicken Schnitzel that is golden-brown on the outside and juicy inside.

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Ingredients

1. 2 lbs. boneless skinless chicken tight
2. 3 eggs
3. 2 Tablespoon of water
4. 1 cup of flour
5. 1 cup Italian breadcrumbs
6. 4 garlic gloves, finely chopped
7. Salt and pepper
8. Vegetable oil for frying

Instructions

1. Wrap the cutting board with plastic wrap, place a piece of chicken on the board and cover with another strip of plastic. Use a mallet or rolling pin to pound the chicken until it’s less than a ¼ inch thick.
2. In a large bowl sprinkle a little bit of salt and black paper, place two pieces of chicken and sprinkle more salt and paper on top of the chicken. Add a little bit of chopped garlic as well. Continue to repeat the process until every piece of chicken is covered on both sides and layered one on top of the other in a bowl. Set aside for a minimum of 30 minutes.
3. In the meantime, set up three wide, shallow bowls (I like to use pie plates), and a large plate on your countertop.
4. In your first bowl, put the flour. In your second bowl, beat the eggs with water and a pinch of salt. In your third bowl, put the breadcrumbs. Leave an empty plate nearby where you will place your coated schnitzels.
5. Pour oil into a skillet (about ¼ inch). Heat the oil slowly over a medium heat.
6. Dip each piece of chicken one by one into your breading bowls—first coat with flour, then with egg, then with breadcrumbs.
7. When the oil is hot, fry the coated chicken in single-layer batches until they are golden brown on both sides (about 3-4 minutes per side).
8. After frying, set the schnitzels on a paper towel, pat them dry to soak up any excess oil and serve hot.

Notes

1. You can use chicken breast instead, just follow the same instructions.
2. Don’t fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy.
3. Freshly fried schnitzel tastes best, so fry them just before serving, if possible.

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