Hello to all, Penny, I believe chicken schnitzel is the main type
that the Israeli people enjoy? Often the flour has the addition of
paprika or cumin giving a different flavour. I have been with someone
at a café who enjoyed what they called a proper Israeli schnitzel, it
came with lots of lemon and a lemony salad of some sort, but you might
know more about that as to if this is correct?
The recipe I have follows. The only different things I do is to use
sourdough breadcrumbs. Sometimes for a change I mix some mustard and
yoghurt together and marinate the chicken for several hours, three is
usually enough I also sometimes vary the basic recipe by adding
parmesan cheese to the crumb mix, then it's chicken Parma, well that
is what it is called here. At some cafes, after the schnitzel is
cooked, a little sauce Is spooned on the top of the schnitzel and then
cheese to top. The schnitzel is then flash grilled for a brief time.
Usually you can find five or six different varieties of sauces on
offer at cafes.
It will be great to hear if anyone on list has a recipe they like.
Nice to hear you enjoy Schnitzel too Jacob.
Cheers. Valerie
Chicken Schnitzel This was sent to me, I am sure it's originally
from a cooking website, but, unfortunately ,can' t remember the name.
However, it is a fairly general recipe. Valerie
Ingredients (serves 4)
.4 portions of chicken breast, pounded flat
.2 eggs
.Salt and freshly ground black pepper
.½ cup flour
.1 cup breadcrumbs (preferably fresh)
.Oil for frying
1.Beat the eggs in a bowl with 2 tablespoons water and season with
salt and pepper.
2.Prepare the flour and breadcrumbs in separate dishes, suitable for
dipping and breading. Dip the pieces of chicken in flour, shake off
the excess flour, dip in the beaten egg and finally dip in the
breadcrumbs and press together firmly to ensure good adhesion and form
a uniform coating of breadcrumbs.
3.Heat the oil to a medium-high temperature in a heavy frying pan. The
level of the oil should be one half the thickness of the schnitzels.
4.Fry the schnitzels 2-3 minutes on each side, make sure the chicken
is done and crumbing golden. Remove from the oil and set on paper
towels. Serve promptly with lemon wedges and a nice sharp tasting
salad and your favourite sauce.
