Schnitzel was first brought to Israel by European immigrants
in the late 19th century and since then it has become one of the popular street
food of Israel. Schnitzel is so in demand these days that most of the
restaurants have it on their menu, right next to falafel, shawarma and shakshuka. Tender on the inside, crunchy on the outside, this recipe is a
winner all around. Although the Schnitzel is a dish that can be found on pretty
much every restaurant menu, there are universes between a standard Israeli Schnitzel
and one that’s prepared and cooked by an expert.
What is an Israeli SCHNITZEL?” Israeli schnitzel is the
ultimate comfort kosher food which is fast and convenient. It’s nothing but a
flattened piece of tenderized meat coated in flour, dipped in beaten eggs,
covered in breadcrumbs, and finally pan-fried in oil. It was originally called
Wiener Schnitzel, which is made from escalopes of veal coated with flour, eggs
and breadcrumbs. The recipe evolved and people eventually started making
chicken, fish and turkey schnitzel. These fried slices of meat have taken on
different variety of forms in the current foodie world.
Schnitzel is known in different names in different
countries, but they all use almost similar recipe: boneless, skinless meat is
tenderized by pounding it into a thin cutlet, which is then breaded and deep
fried or grilled. Most kosher restaurants shallow-fry their schnitzel, while
some others boldly chucks them in the deep-fryer or grill instead. Cooked
slowly in a wide enough skillet, the breadcrumbs crust will be golden and
crispy by the time the chicken is cooked through. It makes them super crisp.
The key is well-seasoned bread crumbs, perked up with a
handful of za’atar, the ubiquitous Israeli spice blend, protecting the
flavorful meat. You can also schnitzels tucked into a pita with that some
salad, plus pickles, to eat out of hand. Chicken and tahini have a beautiful
combination for each other. Adding tahini increases the richness of meat
without overpowering its delicate flavor. The final result is a juicy slice of
meat covered in a light, gratifyingly crunchy crust, making it completely
reminiscent of Israeli street food.
Chicken Schnitzel is one of the best ways to cook chicken
breasts. It’s more like chicken nuggets but way bigger and flatter. Many kosher
restaurants toss sesame seeds and paprika into the chicken’s breading and stack
the cutlets in pita sandwiches piled high with Israeli cucumber & tomato
salad, hummus, hot sauce, tahini, and a generous heap of French fries.
These days, schnitzels are made using nearly any protein and
are present in both fine dining and in cheap lunch spots; that the common word
for boneless chicken breast has become simply, schnitzel. It forms a perfect
pair for French fries and of course, kids love it. Try the ultimate Israeli
Schnitzel from Habayit Jewish kosher restaurant in Santa Monica with a wedge of
lemon & veggies, and you have yourself one incredibly delectable meal.
Enjoy!
