Schnitzel, which means cutlet in German, originally referred to deep-fried, breaded veal cutlets popular in German cuisine. The name and idea were borrowed by Jews, and today Israeli children are practically raised on chicken schnitzel.
Ingredients:
- 2 whole chicken breasts, skinned, boned and halved
- 2 eggs, beaten
- 1 cup bread crumbs
- Paprika, garlic, salt, pepper and parsley to taste
- oil for frying
Preparation:
1. Mix bread crumbs with spices in a shallow bowl.2. Beat eggs in another shallow bowl.
3. Beat chicken breasts to flatten.
4. Dip chicken in eggs, and then dip in seasoned crumbs.
5. Heat oil in a large frying pan over medium heat.
6. Fry chicken in hot oil on both sides. Fry for 1-2 minutes per side or until golden brown.
TIPS:
1. Pound the chicken breasts so they are no more than 1/4 inch thick. To pound, place a slice of chicken between two pieces of plastic wrap and beat with a flat meat pounder or rolling pin.
2. For more elegant-looking schnitzel, dip the chicken breasts into flour (lightly coat) before dipping them into the eggs and bread crumbs.
3. Be careful not to overcook the schnitzel so they stay moist.
4. Freshly fried schnitzel tastes best, so fry them just before serving if possible.
SERVING SUGGESTIONS:
Israeli children like to eat their schnitzel with Israeli salad and pititim, which are small, pellet-shaped noodles referred to as farfel by American Jews.
