Crispy Israeli Schnitzel Delight
Experience the beloved flavors of Israel with Joan Nathan's exquisite Crispy Israeli Schnitzel Delight. This traditional recipe features tender chicken or turkey cutlets that are pounded to perfection, seasoned with salt and pepper, and then enveloped in a crispy breadcrumb coating. While paprika is a classic choice, feel free to customize the spice blend to your liking—consider adding a hint of cumin, garlic, turmeric, cardamom, or za'atar for extra depth. Whether deep-fried for a golden crunch or baked for a healthier twist, these schnitzels are sure to impress. Serve them hot with refreshing lemon wedges for a zesty kick. Ideal for lunch or as a snack, this recipe is a true taste of Israel made simple and delicious!
N/A
Servings
350
Calories
8
Ingredients
Ingredients
boneless skinless chicken breasts or turkey breast
6 (sliced thin)
salt
to taste
freshly ground black pepper
to taste
all-purpose flour
1 cup (for dredging)
large eggs
3 (beaten)
fresh breadcrumbs
2 cups
vegetable oil or soybean oil
for deep frying
lemons
2 (sliced in wedges)
Instructions
1
1. Place each chicken or turkey breast inside a large plastic bag. Using a meat mallet, pound the meat to a thin, even thickness, about 1/4 inch thick. Season both sides generously with salt and freshly ground black pepper.
2
2. Prepare your breading station: Spread the flour evenly on a flat plate. In a separate pie plate, crack the eggs and whisk them until fully blended. On a third plate, place the fresh breadcrumbs.
3
3. In a heavy skillet, pour vegetable or soybean oil until it reaches a depth of 1 inch. Heat the oil over medium flame until it shimmers and is almost smoking.
4
4. Working in batches, dredge each piece of meat first in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring full coverage, followed by the breadcrumbs. Press the breadcrumbs in gently to adhere well.
5
5. Carefully place the breaded schnitzels into the hot oil. Fry them for 2 to 3 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pan; fry in batches if necessary.
6
6. Once cooked, remove the schnitzels from the skillet and drain them on a plate lined with paper towels to absorb any excess oil.
7
7. Serve the schnitzels immediately while hot, accompanied by lemon wedges to squeeze over the top for added flavor.
Nutrition Information
20g
Fat
28g
Carbs
23g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Israeli Schnitzel Delight?
It is a traditional Israeli recipe featuring tender chicken or turkey cutlets that are pounded thin, breaded, and fried until golden brown.
Who created this specific schnitzel recipe?
This exquisite recipe is attributed to Joan Nathan.
What types of meat can be used for this recipe?
You can use either boneless skinless chicken breasts or turkey breast.
How thin should the meat be pounded?
The meat should be pounded to a thin, even thickness of about 1/4 inch.
How do you prepare the meat for pounding?
Place each chicken or turkey breast inside a large plastic bag and use a meat mallet to pound it.
What are the basic seasonings for the cutlets?
The cutlets are seasoned generously on both sides with salt and freshly ground black pepper.
What are the three components of the breading station?
The breading station consists of three plates: one with flour, one with beaten eggs, and one with fresh breadcrumbs.
How much flour is required for dredging?
The recipe calls for 1 cup of all-purpose flour.
How many eggs are needed for the breading process?
You will need 3 large eggs, whisked until fully blended.
What amount of breadcrumbs is necessary?
The recipe requires 2 cups of fresh breadcrumbs.
What kind of oil is recommended for frying the schnitzel?
Vegetable oil or soybean oil is recommended for deep frying.
How much oil should be used in the skillet?
Fill a heavy skillet with oil until it reaches a depth of 1 inch.
How do you know when the oil is ready for frying?
Heat the oil over a medium flame until it shimmers and is almost smoking.
What is the correct order for breading the meat?
Dredge the meat in flour first, then dip into the beaten eggs, and finally coat with breadcrumbs.
How long should you fry each schnitzel?
Fry the schnitzels for 2 to 3 minutes on each side until they are golden brown and crispy.
Should I fry all the schnitzels at once?
No, you should work in batches to avoid overcrowding the pan.
What should I do after removing the schnitzels from the oil?
Drain them on a plate lined with paper towels to absorb any excess oil.
How should Crispy Israeli Schnitzel be served?
Serve them immediately while hot, accompanied by lemon wedges.
Can I add extra spices to the breading?
Yes, you can customize the blend with cumin, garlic, turmeric, cardamom, or za'atar for extra depth.
Is there a healthier way to cook these schnitzels?
Yes, they can be baked for a healthier twist instead of deep-frying.
What is the calorie count per serving?
The recipe contains 350 calories per serving.
How much protein is in this dish?
Each serving provides 23g of protein.
What is the fat content of the schnitzel?
The fat content is 20g per serving.
How many carbohydrates are in a serving?
There are 28g of carbohydrates per serving.
How many total ingredients are used in this recipe?
There are 8 ingredients in total.
What are the main tags associated with this recipe?
Tags include schnitzel, israeli cuisine, chicken, turkey, fried food, and easy recipes.
Is this recipe suitable for a specific meal time?
Yes, it is ideal for lunch or as a snack.
What is the purpose of the lemon wedges?
The lemon wedges are squeezed over the top to provide a zesty kick and added flavor.
How many chicken breasts does the recipe serve?
The recipe uses 6 sliced thin chicken or turkey breasts.
What is the texture of the finished schnitzel?
The finished product is tender on the inside with a golden, crispy breadcrumb coating on the outside.