Traditional Israeli Schnitzel

Traditional Israeli Schnitzel is a classic dish that is loved by many. This delicious meal is made with tenderized chicken breast, coated in breadcrumbs and fried to perfection. The dish is served with a side of Israeli salad and fries, making it a complete and satisfying meal.

To make Traditional Israeli Schnitzel, you will need the following ingredients:

- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- Vegetable oil, for frying

For the Israeli salad:

- 2 tomatoes, diced
- 1 cucumber, diced
- 1 red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper, to taste
To make the schnitzel, start by pounding the chicken breasts until they are about 1/4 inch thick. Season both sides with salt, pepper, and paprika. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in the flour, shaking off any excess, then dip in the egg mixture, and finally coat in breadcrumbs.
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and fry for about 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
To make the Israeli salad, combine the diced tomatoes, cucumber, red onion, parsley, and mint in a bowl. Drizzle with olive oil and lemon juice, and season with salt and pepper to taste.
Serve the schnitzel hot with a side of Israeli salad and fries. The schnitzel is crispy on the outside and juicy on the inside, while the Israeli salad adds a refreshing crunch and the fries provide a satisfying crunch. This dish is perfect for any occasion and is sure to be a crowd-pleaser.
Type of dish: Main course
Ingredients: Chicken breast, breadcrumbs, flour
Cooking tips: Pound the chicken breasts until they are about 1/4 inch thick to ensure even cooking. Use a meat thermometer to check that the chicken is cooked through, with an internal temperature of 165°F.