Schnitzel

Nutrition · per serving

Steps

1. 1

   Slice each chicken breast horizontally into 2 thin cutlets. Place between sheets of baking paper or plastic wrap and pound gently to an even 5-7 mm thickness. Season both sides with the fine salt and black pepper. Thin, even cutlets cook quickly and stay crisp without drying out.

   2 small boneless skinless chicken breasts (about 300 g total) chicken breast5 g fine salt1 g black pepper
2. 2

   Prepare the salad while the chicken rests briefly with the seasoning. Dice the tomatoes, cucumber, and red onion very finely, then toss with the chopped parsley, lemon juice, olive oil, and fine salt. Set aside so the vegetables lightly season but do not sit too long and become watery.

   200 g tomatoes180 g cucumber40 g red onion10 g chopped parsley15 ml lemon juice10 ml olive oil2 g fine salt
3. 3

   Set up a breading station: put the plain flour in one shallow plate, beat the egg in a second plate, and mix the dry breadcrumbs with the chopped parsley in a third. Coat each cutlet first in flour, shaking off excess, then egg, then breadcrumbs, pressing lightly so the coating adheres well. A thin, even coating fries more cleanly than a thick one.

   40 g plain flour1 large egg80 g dry breadcrumbs10 g chopped parsley
4. 4

   Heat the neutral oil in a large frying pan over medium to medium-high heat until shimmering. Fry the schnitzels for 2-3 minutes per side, in batches if needed, until deep golden brown and cooked through. Adjust the heat so the crumbs brown steadily without burning. The chicken is done when the centre is opaque and the internal temperature reaches 74 C.

   80 ml neutral oil
5. 5

   Transfer the schnitzels to a plate lined with paper towel and rest for 2 minutes to keep the crust crisp. Serve immediately with the Israeli salad and lemon wedges for squeezing over the top.

   1, cut into wedges lemon

Origin & History

Schnitzel became deeply rooted in Israeli home cooking through Central European Jewish culinary traditions, then adapted to local tastes and everyday ingredients. In Israel it is especially popular as a family meal and is often served with lemon, salads, chips, or tucked into pita. Chicken is now more common than veal or pork, making it both practical and widely eaten.