Joan Nathan's Classic Israeli Schnitzel |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 |
Directions:
1. 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.
2. 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.
3. Pour the oil into a heavy skillet to a depth of 1 inch and heat over a medium flame until almost smoking.
4. Dip each turkey or chicken breast in flour, then in egg, and then in bread crumbs.
5. 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.
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