Schnitzl is ubiquitous in Israel. It's on the menu of the best restaurants and you can have it jammed in a pita with tahina and salads on the street.
We have a favorite place to go to have schnitzl when we entertain visitors from abroad but when there is just the two of us, I make it at home. Sometimes I use chicken cutlets and sometimes veal scallopini. No matter as long as the meat is tender and pounded very thin it turns out beautifully.
BT's Homemade Schnitzl
Ingredients:
1 pound (450 grams) chicken breast cutlet (or veal scaloppine)
2 tablespoons flour
1 egg
1 cup breadcrumbs
vegetable oil as needed (see below)
sprinkle of kosher salt and pepper
Directions:
Place meat slices between two sheets of wax paper
Using a wooden mallet, pound the meat until it is 1/8 inch (.3 cm) thick
Remove top layer of wax paper and sprinkle meat with pinch of salt and pepper
To a shallow bowl add flour
To a second shallow bowl add breadcrumbs
To a third shallow bowl at raw egg and add equal amount of water - mix
Dip each slice of meat in flour, then egg, then breadcrumbs
Using a cast iron pan, add oil approximately 1/4 inch (.6 cm) deep
Place pan on burner and turn on to medium high
When oil comes up to heat, add slices to pan. Do not overcrowd.
Meat will cook very quickly. Approximately 3 minutes on one side and 1 minute on the other
Serve with lemon wedges and salad
Enjoy! !בתיאבון
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