I found schnitzel to be ubiquitous when I visited Israel, and like their hummus, delicious everywhere I had it. Their schnitzel is so much better than what ours has become, basically a chicken nugget- that I was inspired to try and recreate it. Of course thanks to the Internet, that’s pretty easy since there are lots of great recipes out there. The one I started with is from Janna Gurr. As she notes, and I agree with, it is best served with hummus, pickles and something green, like a salad.
Even though it is fried in oil, a good schnitzel should be light — not heavy, so make sure your oil is the right temperature and get your pieces in and out quickly.
- 2.5 half pounds of chicken. (If you buy fillets you won’t have to pound them).
- 3 eggs
- 1 cup all-purpose flour, seasoned with:
- Onion powder
- Garlic Salt
- White Pepper
- Adobo Seasoning
- 1 cup Panko breadcrumbs
- Dijon mustard
- Salt and freshly ground black pepper
- Canola and Peanut oil for frying
- If necessary, pound your chicken to scallopini thickness or whenever your hand gets tired (I find it optimal to not just pound but also cut the breasts in half or smaller. This allows me to put more pieces in the pan at once, cook them faster and provide each one with more crispy surface. But that is for you to decide).
- Beat the eggs in a bowl with dijon mustard and 1-2 tablespoons water.
- Prepare the flour by sifting it together with the additional spices.
- Add your Panko to a bowl and prepare a plate covered with wax paper next to it for finished pieces.
- First—Dip chicken in flour mixture. Then, shaking off the excess, drag through egg mixture, and when done, drop in Panko. Place finished pieces on wax paper while you prepare oil.
- Using at least a 12-inch cast iron pan or equivalent, heat your oils to medium high temperature. I find that the addition of a small amount of peanut oil adds a tremendous amount of flavor where canola oil has almost no flavor at all. I tried sesame oil but it has too much flavor.
- Fry each piece for 2-3 minutes. They should be golden brown, not dark brown.
- Salt them upon taking them out from the oil, and set them on brown paper bags (if your grocery provides these) or paper towels to try.