The translation of the word "schnitzel" in German is "a small slice," usually referring to a cutlet or a piece of meat. In Southern Germany and Austria, it is customary to prepare it from beef (or veal), while in Israel, chicken schnitzel has become a regular dish on the daily menu.
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So what's important to know? First of all, is the chicken breast thin or thick? You decide, as long as you maintain a consistent thickness throughout the cutlet. Cut the schnitzel to a thin thickness, or ask your butcher, at the supermarket or butcher shop, to flatten the chicken breast for you.
And finally, the marinade adds a lot. Marinate the chicken breast for at least an hour. Any marinade will do, as long as it's not too overpowering: basil leaves, lemon juice, and crushed garlic for a lemony and sweet chili schnitzel, and a touch of soy sauce for a sweet and slightly spicy schnitzel.
We've prepared a few recipes for you and everything you need to know to make a perfect schnitzel on your own on the first try.
The perfect chicken schnitzel by Noa Zohar
Ingredients:
- 500g organic chicken breast fillet, free from white tendons at the edge
- 1 heaping tablespoon Dijon mustard
- 3 fresh eggs
- 1 tablespoon regular vinegar
For the spice mixture for the marinade and coating (prepare double the amount):
- 1/2 teaspoon fine salt
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon crushed caraway seeds
- 1/2 teaspoon crushed cumin seeds
- 1/2 teaspoon crushed garlic
- 2 sprigs of fresh thyme, separated into leaves
For coating:
- 1 kg golden breadcrumbs
- 1/4 cup sesame seeds
- Spice mixture for the schnitzel is a must
Instructions:
- Clean the chicken breast by removing the white tendons with a knife. Cut off any excess and place it in a bowl.
- Add the fresh eggs and vinegar to the chicken.
- Crush the spice mixture and thyme leaves in a mortar and pestle, then add them to the chicken. It is recommended to marinate for 24 hours (if you don't have time, 2 hours will suffice). The vinegar is intended to tenderize the chicken, resulting in a juicy and tender texture.
- Coat the schnitzel - mix all the ingredients in a bowl. Transfer the breadcrumbs to a flat dish. With clean hands, place the chicken strips in the flat dish, covering them well with the breadcrumbs. Here, you are essentially coating the chicken with breadcrumbs using your dry hand (try to keep it dry), and using your wet hand, place the chicken in the breadcrumbs. Repeat the process until all the chicken is coated.
- Flatten the schnitzel - place the coated schnitzel on a pile of breadcrumbs, covering it with plenty of breadcrumbs so that all sides of the chicken breast are fully coated. Press the schnitzel evenly with the palm of your hand until it reaches the desired thickness. This process both flattens the schnitzel and embeds the breadcrumbs inside, contributing to its crispiness (I don't like to pound the schnitzel with a hammer because organic chicken breast is very tender and easily flattened). Continue this way with all the schnitzels.
- Frying - take a wide and flat pan and place a baking paper at the bottom. Pour a generous amount of canola oil over the paper and heat it to a temperature of 160-170 degrees Celsius. Prepare a wire rack next to it, where you will place the cooked schnitzels (not on absorbent paper). Make sure the oil is hot but not too hot, and start frying on medium heat - half a minute on each side. Do not overcrowd the pan with too many schnitzels, fry a small batch at a time.
- Remove the schnitzels from the pan using tongs, drain off excess oil, and place them on the wire rack. Sprinkle with a little fine salt, and after a minute, the schnitzel will be crispy and without excess oil.
Fish cutlets
Ingredients:
- 500g fish fillet
- 4 tablespoons all-purpose flour for coating
- 2 eggs
- 1 cup breadcrumbs
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 tablespoons sour cream
- Deep frying oil
Instructions:
- Thoroughly season and pepper both sides of the fish fillets. Rub them with a mixture of lemon juice and olive oil. Let the fillets marinate in the refrigerator for at least an hour in a bowl.
- Transfer the fish fillets to a paper towel and pat dry to remove any excess liquid. Meanwhile, heat the deep frying oil.
- In a relatively large bowl, whisk the eggs together with the sour cream. Place the breadcrumbs in a flat baking dish.
- Coat the seasoned cutlets in flour, ensuring they are fully coated.
- Shake off any excess flour from the cutlets and transfer them to the egg mixture.
- From the egg mixture, transfer the cutlets to the breadcrumb mixture. Press firmly until fully coated and no wet spots remain. Immediately fry the cutlets in hot deep oil until golden brown. Transfer to a paper towel to drain.
- Allow the cutlets to rest for a minute or two, then serve immediately.
Wiener schnitzel by Gil Hovav
Ingredients:
- 500g thinly sliced veal cutlets (back part)
- Fine salt
- 4 tablespoons all-purpose flour
- 1 cup soft bread crumbs
- 2-3 eggs
- Sunflower oil
- 1/2 lemon
Instructions:
- Gently season the meat with salt. Place a sheet of cling film on a cutting board. Place a piece of meat on top and cover it with another sheet of cling film (you can drizzle a few drops of oil on the second sheet of cling film to prevent sticking). Using a meat tenderizer, gently pound the meat to a thickness of 2-3 millimeters. Repeat the process with the remaining cutlets.
- In a bowl, whisk the eggs very gently until you have a uniformly colored mixture.
- Dip each cutlet in flour and shake off any excess.
- Dip the floured cutlets into the beaten eggs, lift them, and allow the excess egg to drip back into the bowl.
- Coat the cutlets with breadcrumbs. Do not press firmly; the coating should be airy.
- Heat the sunflower oil in a deep pan and fry the cutlets for 2-3 minutes on each side. Constantly tilt the pan back and forth while frying.
- When the schnitzels are golden (not brown), remove them from the pan and serve immediately with half a lemon.
Note: Schnitzel should be prepared quickly. Leftover fried schnitzels can be stored in the refrigerator and they are still very tasty, "but it's not a schnitzel anymore," the Austrians would argue, "it's just a filling for sandwiches."
Cornflake-crumbed schnitzel by Oren Weiss
Ingredients:
- Approximately 1 cup regular or puffed cornflakes
- 4 chicken breast cutlets
- 1-2 dry eggs
- Ketchup or Dijon mustard
- Seasonings to taste
- Oil for frying
Instructions:
- Crush the cornflakes in a bowl using your hands (if using puffed cornflakes, it's better to put them in a bag and crush them with a tenderizing mallet).
- Whisk the eggs in a medium-sized bowl and add a pinch of salt.
- Lightly season both sides of the chicken cutlets with salt, then spread ketchup or mustard on both sides.
- Dip each cutlet in the beaten eggs and quickly transfer it to the cornflake (or puffed cornflake) bowl, coating it evenly on all sides.
- Heat oil in a frying pan to a depth of about 1.5 to 2 centimeters. Test if the oil is hot enough for frying by dropping a piece of cornflake into the pan. If the oil gently bubbles around it, it's time to carefully place the schnitzels in the pan.
- Fry the schnitzels until they turn golden brown on the bottom side. Carefully flip them and fry the other side. Transfer to a paper towel to absorb excess oil and serve immediately.
Note: This recipe can be enjoyed right away. Leftover fried schnitzels can be stored in the refrigerator and reheated for later consumption.
Baked tofu fingers by Daniela Neufeld
Ingredients:
- 300g firm tofu
- For the marinade:
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 teaspoon mustard
For the coating:
- 1/2 cup flour
- 1/4 cup chickpea flour or lentil flour
- 3/4 cup water
For the breading:
- 1 cup bread crumbs (I used panko crumbs)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Cooking spray
Instructions:
- Slice the tofu into 1-1.5cm wide rectangular strips. Wrap the tofu fingers in a clean kitchen towel or parchment paper and gently press on the tofu to remove any excess liquid.
- In a flat bowl, combine the marinade ingredients - soy sauce, maple syrup, and mustard - and mix well. Place the tofu fingers in the marinade and let them marinate in the refrigerator for at least 1 to 8 hours, preferably longer. It's recommended to turn the tofu fingers at least once during marinating to ensure that all sides absorb the marinade evenly.
- Preheat the oven to 200°C. Line a baking sheet with parchment paper or a silicone mat.
- Prepare three separate bowls. In one bowl, place the flour. In the second bowl, combine the chickpea flour or lentil flour with water and mix until you get a smooth batter. In the third bowl, combine the bread crumbs with paprika and garlic powder, and mix so that the spices are evenly distributed in the bread crumbs.
- Take a tofu finger from the marinade and dip it into the flour, shaking off any excess. Then, coat it well in the chickpea flour or lentil flour batter. Transfer the coated tofu finger to the bowl of bread crumbs and coat it thoroughly. Repeat this process for all the tofu fingers. Despite the temptation, it is not advisable to skip the flour coating step, as it helps the breading adhere to the tofu even after baking. Spray the tofu fingers generously with cooking spray and place them on the prepared baking sheet.
- Bake for 10 minutes at high heat, then remove from the oven and flip the tofu fingers to the other side. Return to the oven and bake for an additional 7 minutes.
Note: These baked tofu fingers are best enjoyed when served fresh and warm. They can be served with your favorite dipping sauce or added to salads, sandwiches, or wraps for a tasty and protein-packed meal.