So yes, I like fried foods. I love the crispy texture and unique taste that frying gives to foods and as I stated here before, as long as I keep portions in check and eat plenty of fruit and veggies, I don’t really feel that I should be apologizing for the many fried or otherwise unhealthy recipes this blog contains. 🙂
Grilled chicken breasts are nice, for sure, but there’s nothing like biting into a piping hot breaded and fried chicken cutlet, brown and crisp on the outside, tender and juicy on the inside.
Schnitzel is a traditional Austrian dish made of veal escalope, coated in breadcrumbs and fried. The schnitzel tradition was brought to Israel by Jews who immigrated there from Europe. During the early years of the State of Israel, veal was unobtainable, and chicken breast proved an inexpensive and tasty substitute. To this day, the Israeli Schnitzel is made with chicken breast.
Schnitzel resembles the American chicken tenders, but it is thinner and crispier. Chicken breasts are pounded very thin, the thinner the better, which results in a different meat-to-coating ratio than thicker (but juicier) chicken tenders.
Schnitzel is one of those magical dishes that both kids and grownups love. I usually serve it with rice and a veggie. The next day, the cold leftovers are great in a sandwich with mayo and pickles.
Makes 4 servings
♦ Half a chicken breast, thinly sliced into 4 cutlets (or more). Ask your butcher to slice it for you, slice it at home using a sharp butcher knife, or buy a tray of pre-cut chicken tenders and make smaller schnitzels.
♦ A shallow plate with about 1 cup all purpose flour
♦ A shallow plate with about 1 cup plain bread crumbs. Optional: Add about 1/4 cup sesame seeds to the breadcrumbs and mix well.
♦ 2 eggs, lightly beaten and seasoned with 1 teaspoon salt, 1/2 teaspoon freshly ground pepper and 1/2 teaspoon garlic powder. Pour egg mixture into a shallow plate.
♦ Canola oil for frying
Pound chicken cutlets very thin, using a meat pounder.
Pounding often results in some small pieces tearing off, resulting in “baby Schnitzels” that the kids absolutely love:
Coat each cutlet in flour, then dip into the egg mixture, shaking excess off, and finally dredge in the bread crumbs mixture.
Heat oil in a large skillet over medium heat.
Place the cutlets in the hot oil and fry about 3-4 minutes per side. Serve immediately.
PS. If you’d rather bake your chicken breasts than fry them, check out this fabulous recipe for baked chicken breast.