Israeli Schnitzel
A beloved staple of Israeli cuisine, schnitzel is the ultimate comfort food. This simple dish of thinly pounded chicken cutlets, coated in a seasoned breading and fried to a perfect golden-brown, holds a special place in homes and restaurants across the country. This definitive Israeli Schnitzel recipe is designed to bring those authentic, satisfying flavors right into your kitchen. It provides the signature crunch and tender, juicy interior that makes this dish a favorite for all ages.
Achieving a perfectly crispy chicken schnitzel at home is far easier than one might think. The key lies in a few simple techniques: preparing the chicken correctly, seasoning each layer of the breading, and frying at the proper temperature. With this guide, making homemade schnitzel becomes a straightforward and rewarding process, perfect for a quick weeknight dinner or a crowd-pleasing weekend meal. This recipe delivers that classic street-food flavor without any special equipment, making it an accessible and delicious choice for any home cook.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Ingredients
2 large boneless, skinless chicken breasts (about 1.5 lbs total), or 4 thin-sliced chicken cutlets
1 cup all-purpose flour
2 large eggs
1 ½ cups Panko breadcrumbs
2 tablespoons sesame seeds
1 teaspoon paprika
½ teaspoon garlic powder
Salt and freshly ground black pepper to taste
Neutral oil for frying (such as canola, vegetable, or grapeseed)
Notes on Key Ingredients
Chicken: While chicken is most common, this recipe also works beautifully with thin turkey cutlets for a more traditional variation. If using whole chicken breasts, slice them in half horizontally (butterfly) to create four thinner cutlets.
Breadcrumbs: Panko breadcrumbs create an exceptionally light and crispy chicken schnitzel. If unavailable, standard fine, plain breadcrumbs will also work. The addition of sesame seeds is a classic Israeli touch that adds a wonderful nutty flavor and texture.
Oil: A neutral oil with a high smoke point is essential. This allows the schnitzel to become golden and crisp without the oil burning or imparting an unwanted flavor.
Step-by-Step Instructions
Prepare the chicken. If using whole breasts, butterfly them and pound each piece between two sheets of parchment paper to an even thickness of about ¼ inch. This ensures the chicken cooks quickly and evenly. Pat the cutlets completely dry with a paper towel.
Set up the dredging station. You will need three shallow dishes or plates. In the first, place the flour and season it with a pinch of salt and pepper. In the second, whisk the eggs until smooth. In the third, Combine the Panko breadcrumbs, sesame seeds, paprika, garlic powder, and a generous pinch of salt and pepper.
Dredge each chicken cutlet. Working with one piece at a time, first coat it thoroughly in the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs, allowing the excess to drip off. Finally, press the cutlet firmly into the breadcrumb mixture, ensuring it is completely and evenly coated on both sides.
Heat the oil. Pour about ½ inch of neutral oil into a large, heavy-bottomed skillet. Heat over medium-high heat until the oil reaches about 350°F (175°C), or until a breadcrumb dropped in sizzles immediately.
Fry the schnitzel. Carefully place two cutlets into the hot oil, being sure not to overcrowd the pan. Fry for 2-3 minutes per side, until deep golden brown and cooked through.
Drain the cooked schnitzel on a wire rack set over a baking sheet. This allows air to circulate, keeping the bottom crispy. Sprinkling with a little extra salt immediately after frying enhances the flavor. Repeat the frying process with the remaining cutlets.
Tips for Perfect Results
Even Thickness is Key: Pounding the chicken to a uniform ¼-inch thickness is the most important step for schnitzel that cooks evenly and stays tender.
Don't Crowd the Pan: Frying in batches ensures the oil temperature stays high, which is crucial for a crispy, non-greasy coating. Overcrowding will steam the chicken rather than fry it.
Season Every Layer: Adding salt and pepper to the flour, egg wash (a small pinch), and breadcrumbs ensures the final product is flavorful through and through.
Press Firmly: When coating the chicken in the breadcrumbs, press down gently but firmly. This helps the coating adhere properly during the frying process.
Serving Suggestions
One of the best parts of this Israeli Schnitzel recipe is its versatility. For a classic Israeli street-food experience, serve the schnitzel inside a warm pita with a generous spread of hummus, Israeli salad, french fries , and a drizzle of tahini.
Alternatively, it makes a fantastic main course when served on a platter. Some excellent pairings that answer the common question of what to serve with schnitzel include creamy mashed potatoes, fluffy rice, or Israeli couscous. A simple side salad with a lemon vinaigrette and fresh lemon wedges for squeezing over the hot schnitzel provides a bright, acidic contrast that cuts through the richness of the fried cutlet.
Storage and Reheating Instructions
Storage: Store leftover schnitzel in an airtight container in the refrigerator for up to 3 days.
Reheating: To restore its original crispness, the best method is to reheat the schnitzel in an oven or air fryer. Place on a wire rack and bake at 375°F (190°C) for 5-8 minutes, or until hot and crispy. Avoid reheating in the microwave, as it will make the breading soft and soggy.
FAQ
Q: How do you get schnitzel to be extra crispy? The secret to an extra crispy chicken schnitzel is threefold: use Panko breadcrumbs for a lighter, airier texture; ensure your oil is sufficiently hot (around 350°F / 175°C) before adding the chicken; and drain the cooked schnitzel on a wire rack instead of paper towels to prevent it from steaming.
Q: Can this recipe be made ahead of time? Yes. You can prepare the chicken cutlets by breading them up to 4 hours in advance. Lay them in a single layer on a parchment-lined baking sheet, cover, and refrigerate. Frying them directly from the fridge can even help the coating adhere better.
Q: What is the best chicken cut for homemade schnitzel? Boneless, skinless chicken breasts are the best and most common cut for homemade schnitzel. By butterflying them and pounding them thin, you create a large, tender cutlet that cooks quickly and is perfect for frying.
Enjoy this classic taste of Israel!
No ads, no commercials, just high-quality content.
If you find our work valuable, we would be grateful for your support. Your contribution helps us continue our mission of providing high-quality content and sharing it with an even wider audience. Support Our Mission
