🇮🇱 IsraelCatalog recipe
Chicken breast pounded thin, double-crumbed and fried until the crust crackles — the Friday-night dinner nearly every Israeli kid grew up on.
For 4 servings.
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Pound each chicken cutlet between plastic wrap to an even half-centimeter thickness.
💡 Even thickness is what makes it cook through and crisp at the same time — thick spots stay raw while the crust burns.
Season the cutlets with salt and pepper, then set up three shallow dishes: flour, beaten egg, breadcrumb.
Coat each cutlet in flour, shake off the excess, dip in egg, then press firmly into the breadcrumb to coat both sides.
Heat the oil in a wide pan until a breadcrumb dropped in sizzles immediately.
Fry the cutlets in batches, about 3 minutes per side, until deep golden and cooked through.
Drain briefly on paper and serve hot with lemon wedges to squeeze over.
Schnitzel followed Austrian and German Jewish immigrants to Mandate Palestine, where veal was scarce and expensive, so cooks swapped in chicken and later turkey. It became the default protein of army bases, school cafeterias and Friday-night dinners because it reheats forgivingly and pleases picky eaters. Sunflower oil replaced the schmaltz of the original recipe, and lemon wedges are non-negotiable at the table.
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