Israeli Schnitzel (Crispy Breaded Chicken Cutlet)

About This Recipe

Israeli schnitzel (שניצל) is, improbably, the most eaten dish in Israel — far more common even than falafel or shawarma at weekday dinner tables. Brought by Central European Jewish immigrants (particularly from Germany and Austria) during the 1930s and 1940s, the Wiener Schnitzel tradition was rapidly adopted and adapted by Israeli home cooks, who made it their own by using chicken instead of veal (veal being expensive and not halal-compatible), seasoning the breadcrumbs more assertively, and serving it with an utterly Israeli accompaniment set: hummus or tahini sauce, Israeli salad, and chips (french fries). The Israeli schnitzel is always made from chicken breast pounded very thin — the thinner the better — so that the ratio of crispy breading to tender meat is high. A good Israeli schnitzel, fried in a generous amount of oil until shatteringly golden, is one of the great simple pleasures of the Israeli table. Every Israeli mother has her own secret, usually involving the exact seasoning of the breadcrumbs.

Ingredients

Serves 4

• 4boneless skinless chicken breasts (about 700 g total)
• 150 gplain breadcrumbs(or panko for extra crunch)
• 2 largeeggs
• 60 gall-purpose flour
• 1 tspfine salt
• 0.5 tspgarlic powder
• 0.5 tspsweet paprika
• 0.25 tspblack pepper
• 0.25 tspground cumin(Israeli-style seasoning addition)
• 200 mlneutral oil (sunflower or canola)(for frying)
• 1lemon, cut into wedges(for serving)
• 4 tbsptahini or hummus(for serving)

Instructions

1. 1

   Pound the chicken

   Place each chicken breast in a zip-lock bag or between sheets of plastic wrap. Using a meat mallet or rolling pin, pound firmly to an even 5–6 mm thickness. This is non-negotiable for proper schnitzel.

   Even thickness ensures the schnitzel cooks uniformly without raw spots or over-browned edges.

2. 2

   Set up breading station

   Set out three shallow dishes: flour in the first; eggs beaten with a pinch of salt in the second; breadcrumbs mixed with garlic powder, paprika, pepper, and cumin in the third.

3. 3

   Bread the chicken

   Dry chicken with paper towels. Dredge each piece through flour (shake off excess), then egg (let drip), then breadcrumbs (press firmly on both sides so they adhere).

4. 4

   Rest the breaded chicken

   Place breaded schnitzels on a rack and rest 5 minutes. This helps the coating adhere and reduces splattering in the oil.

   Do not skip the rest — it makes the difference between a coating that stays on and one that slides off during frying.

5. 5

   Fry

   Heat 200 ml oil in a wide skillet over medium-high heat to 170–180°C. Fry schnitzels one or two at a time for 2.5–3 minutes per side until deeply golden. Do not crowd the pan.

6. 6

   Drain and season

   Remove to a rack or paper towels immediately. Season lightly with salt the moment they come out of the oil.

7. 7

   Serve Israeli-style

   Serve on plates with a pool of hummus or tahini, a pile of Israeli salad, fried chips, and lemon wedges. Squeeze lemon over the schnitzel before eating.

Variations

• •

  Veal schnitzel: the Austrian original — use veal escalopes instead of chicken; pound even thinner (3 mm).

• •

  Schnitzel in pita: sliced schnitzel inside warm pita with hummus, chips, and cabbage salad is a popular Israeli street-food format.

• •

  Baked schnitzel: brush with oil and bake at 220°C for 15 minutes — significantly less crispy but lighter.

Storage

Schnitzel is best eaten immediately from the pan. Leftovers keep refrigerated 2 days; reheat at 200°C in the oven for 8 minutes to restore crunch. Never microwave — it turns the breading soft and greasy.

Frequently Asked Questions