|Nutritional Guidelines (per serving)|
|Servings: Serves 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 42g||54%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- 2 whole chicken breasts, skinned, boned and halved
- 1/2 cup all-purpose white flour
- 2 eggs, beaten
- 1 cup bread crumbs
- Paprika, garlic, salt, pepper and parsley to taste
- 2 to 3 tablespoons oil for frying
- Gather the ingredients.
- Put flour in a shallow bowl.
- Beat eggs in a second shallow bowl.
- Mix bread crumbs with spices in a third shallow bowl.
- Beat chicken breasts to flatten. Dip chicken in flour, shaking off excess. Then dip in eggs, shaking off excess. Then dip in seasoned crumbs.
- Heat oil in a large frying pan over medium heat.
- Fry chicken in hot oil on both sides. Fry for 1-2 minutes per side or until golden brown.
- 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.
- The key to good schnitzel is knowing just how long to fry. You can poke the schnitzel in the middle with a knife to make sure the meat is white (not pink).
- The schnitzel should be moist, not dry, so be careful not to overcook it.
- Freshly fried schnitzel tastes best, so fry them just before serving if possible.
Israeli children like to eat their schnitzel with Israeli salad and pititim, which are small, pellet-shaped noodles referred to as Israeli couscous by American Jews.