Israeli Chicken Schnitzel (Shnitzel)
שניצל ShnitzelSay it: SHNIT-sel
Israeli chicken schnitzel, or shnitzel, is a thin chicken cutlet coated in breadcrumbs and pan-fried until crisp and golden. It is a weekday family favourite and a fixture of Friday lunches, often served with lemon, hummus, salad, rice or chips. The Israeli version is usually made from chicken breast, though turkey is common too. Inside it stays juicy and tender, while the outside is crunchy and savoury. Its appeal is simple: familiar comfort food, quick to cook, and eaten by children and adults alike.
Israeli Chicken Schnitzel (Shnitzel)
שניצל, Shnitzel
Pronounced SHNIT-sel
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Level
- Easy
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Chicken and seasoning
Breading
For frying and serving
Method
Pat the chicken breasts dry. Place each between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4 inch (6 mm) thickness; cut any very large pieces in half so they fit the pan.
Season the chicken on both sides with the salt, black pepper and sweet paprika.
Set out three shallow dishes. one with the flour, one with the eggs beaten together with the water, and one with the breadcrumbs. Dredge each cutlet in flour and shake off the excess, dip it into the egg, then press it firmly into the breadcrumbs on both sides until fully coated.
Place the coated cutlets on a tray and let them rest for 5 to 10 minutes so the crumbs adhere.
Heat 1/4 inch (6 mm) of the oil in a large skillet over medium-high heat until shimmering, about 350°F (175°C). Fry the cutlets in batches for 2 to 3 minutes per side, until deep golden and crisp and the chicken is cooked through, adjusting the heat if they brown too quickly.
Drain on paper towels and serve hot with lemon wedges.
Regional variants
In Israel, turkey breast is a common substitute for chicken, and during Passover some cooks use matzo meal instead of breadcrumbs.
Cook's notes
- Pound the chicken to an even thickness so it cooks quickly and stays juicy.
- Press the breadcrumbs on firmly and rest the coated cutlets briefly before frying to prevent the crust from falling off.
- Keep the oil at about 350°F (175°C); too hot and the crumbs burn before the chicken cooks, too cool and the coating turns greasy.
Serve with
Lemon wedges, hummus, Israeli salad, rice, or chips (fries).
Make ahead and storage
Best eaten fresh; cooked schnitzel can be refrigerated for up to 2 days and reheated in a 350°F (175°C) oven until hot and crisp.
