Chicken schnitzel is a popular and tasty treat served throughout israel.
Vegetable biryani recipe. Season chicken breasts with salt and pepper. Mix in the smoked paprika mustard powder and teaspoon salt. Veal known as wiener schnitzel or pork were the traditional meats of choice. The breaded schnitzel is popular in many countries and is made using veal pork chicken mutton beef or turkey.
Set up a dredging station. You then bread the chicken by first dredging it through flour then egg wash and finally breadcrumbs. Coat each chicken breast. Schnitzel is austrian in origin.
Fried schnitzel later found its way to israel with european jews. A schnitzel is a thin slice of meat fried in fat. Most commonly the meats are breaded before frying. Like many other foods jews adapted this regional dish to suit their unique dietary kosher laws.
Beat eggs and dijon mustard to blend in a shallow baking dish. Heat butter until melted and add wine. Cut each chicken breast lengthwise until you have two thin halves of chicken breast. Transfer the cooked chicken cutlets to an oven proof platter or pan and keep warm in the oven while cooking the remaining cutlets and making the sauce.
Mix bread crumbs and lemon zest together on a separate large plate. How to make chicken schnitzel to make chicken schnitzel you make it the same way you would make a veal schnitzel or pork schnitzel. Place one breast in a large plastic bag or under plastic wrap and pound with a tenderizer or heavy bottomed pot. Place 1 cup panko in another shallow baking dish adding.
Store leftover schnitzel in the fridge in a tight lid. Dredge each chicken piece in flour mixture then egg and then bread crumbs mixture and set aside in 1 layer on a clean plate. Heat 30 seconds and stir in broth and lemon juice. Put the eggs in a shallow bowl and mix the breadcrumbs and sesame seeds together in another shallow bowl.
Wipe the skillet clean with paper towels. Season with salt and pepper. Pour 1 12 inches of oil into a large heavy pot or high sided skillet. Place flour on a plate.
Be sure to pound the chicken well until quite thin this will help it cook quickly and evenly without drying out. The meat is usually thinned by pounding with a meat tenderizer. Repeat with remaining chicken. Clip on a deep fry thermometer and heat the oil over medium high heat to 360 degrees f.