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 skinned and boned chicken breasts, halved
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Paprika, to taste
- Garlic, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- Parsley, to taste
- 2 to 3 tablespoons oil, for frying
Methods
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Gather the ingredients.
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Put flour in a shallow bowl.
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Beat eggs in a second shallow bowl.
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Mix breadcrumbs with spices in a third shallow bowl.
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Beat chicken breasts to flatten.
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Dip chicken in flour, shaking off excess.
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Then dip in eggs, shaking off excess.
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Then dip in seasoned crumbs.
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Heat oil in a large frying pan over medium heat.
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Fry chicken in hot oil on both sides. Fry for 1 to 2 minutes per side or until golden brown.
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Serve and enjoy!
Kosher Israeli Chicken Schnitzel (Meat)