Perpetual Consumption | Israeli Cutlets (Schnitzel)

Israeli Cutlets (Schnitzel)

In keeping with the Israeli theme and something to go perfectly with the Israeli salad, this spiced up schnitzel recipe from The Nosher gives new life to an old favourite.  I use chicken but the recipe suggests turkey breast, which you don’t see often here in Oz, but which could be rather festive this time of year?!  Veal or pork would work well too.  I go a bit easier on the oil, half a cup seems like a lot, but that’s just me.



600g skinless chicken or turkey breast, trimmed

½ teaspoon salt, plus more for seasoning

¼ teaspoon black pepper, plus more for seasoning

1 cup fresh bread crumbs

2 tablespoons sesame seeds

½ teaspoon paprika

½ teaspoon garlic powder

¼ teaspoon chilli powder or cayenne

½ teaspoon dried parsley

½ cup flour

2 eggs, beaten

½ cup oil for frying



Combine the salt, black pepper, bread crumbs, sesame seeds, paprika, garlic powder, and chilli powder/cayenne in a ziplock bag and shake to combine.  Transfer to a shallow plate or dish.

Trim tenders from chicken and reserve.  Season on both sides with salt and pepper.

Place breasts between 2 pieces of plastic wrap and pound lightly with a mallet to an even thickness of about 1 cm .

Dredge cutlets and tenders in flour, then egg, then bread crumb mixture.

Heat oil over medium-high heat in a heavy fry pan until hot but not smoking.

Working in batches, lay 2 cutlets in pan and fry until underside is golden brown and crisp, about 2-3 minutes.

Flip and fry an additional 2-3 minutes.

Drain on paper towels, season with salt and pepper to taste, and serve hot.

Serves 3 – 4 (depending on your appetite).

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