Israeli
Israeli Schnitzel
Thin chicken cutlets are seasoned, coated in sesame-studded breadcrumbs, and shallow-fried until crisp and golden. Serve them hot with lemon wedges and a chopped Israeli salad on the side.
Watch it madeLev Haolam · 12:24
Ingredients
- Boneless skinless chicken breasts2 small, about 350g total
- Fine salt1 tsp
- Black pepper1/4 tsp
- Sweet paprika1 tsp
- Garlic powder1/2 tsp
- All-purpose flour1/3 cup
- Large egg1
- Water1 tbsp
- Dijon mustard or Israeli yellow mustard1 tsp
- Fine dry breadcrumbs3/4 cup
- Sesame seeds2 tbsp
- Neutral oil, such as canola or sunflower1/2 cup, for shallow frying
- Lemon wedges2, for serving
Method
- Slice each chicken breast horizontally into thin cutlets if needed, then place between sheets of baking paper and pound to about 5mm thick.
- Season the chicken on both sides with the salt, black pepper, sweet paprika, and garlic powder, then let it sit for 10 minutes.
- Set up three shallow dishes: flour in the first, egg beaten with water and mustard in the second, and breadcrumbs mixed with sesame seeds in the third.
- Dredge each cutlet lightly in flour and shake off the excess.
- Dip the floured cutlet into the egg mixture, letting the excess drip off.
- Press the cutlet firmly into the breadcrumb and sesame mixture on both sides so the coating adheres well.
- Heat the oil in a wide skillet over medium-high heat until a breadcrumb sizzles immediately when dropped in.
- Fry the schnitzels in a single layer for 2 to 3 minutes per side, until deep golden and cooked through.
- Transfer to a rack or paper towel-lined plate and sprinkle with a tiny pinch of salt while hot.
- Serve immediately with lemon wedges, ideally alongside chopped cucumber-tomato salad, pickles, hummus, or pita.
Common questions
Can I substitute the mustard or leave it out of Israeli schnitzel?
Yes. Dijon gives a little tang, while Israeli yellow mustard is milder and more traditional. If you skip mustard, add 1 teaspoon water or milk to loosen the egg mixture so the coating still adheres well.
How long does it take to make the schnitzel from start to finish?
Plan on about 35 to 45 minutes total. Pounding and breading take 15 to 20 minutes, resting the seasoned chicken 10 minutes, and frying 10 to 15 minutes depending on batch size and cutlet thickness.
What are the most common mistakes when frying schnitzel?
The biggest mistakes are pounding unevenly, skipping the flour step, and crowding the pan. Also avoid oil that is too cool, which makes the coating greasy, or too hot, which browns the crust before the chicken cooks through.
How should I store and reheat leftover schnitzel?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat on a rack in a 190°C/375°F oven or air fryer until hot and crisp. Avoid microwaving if you want to keep the crust crunchy.
What should I serve with Israeli schnitzel?
Serve with lemon wedges for brightness, plus Israeli salad, hummus, fries, mashed potatoes, rice, or chopped cabbage slaw. It also works well in a sandwich or pita with tahini, pickles, and a little hot sauce.