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Nutrition Facts
Serving Size 1 (235g) Recipe makes 6 servings
Calories 391
Calories from Fat 55		(14%)
Amount Per Serving		%DV
	Total Fat 6.2g	9%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 174mg		58%
Sodium 376mg		15%
Potassium 479mg		13%
Total Carbohydrate 45.9g		15%
	Dietary Fiber 3.9g	15%
	Sugars 2.5g
Protein 37.8g		75%
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Joan Nathan's Classic Israeli Schnitzel

Recipe #360488 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blucoat
Mar 12, 2009

This recipe is from Joan Nathan's book "The Foods of Israel Today". It's a basic recipe and you can add whatever spices you like. Paprika is standard. Cumin is nice, as are garlic, turmeric, cardamom, and za'atar. Enjoy! NOTE: You can also bake the breaded schnitzels in a 350-degree oven for a few minutes ahead of time. Then, just before serving, deep-fry quickly to crisp the outside.

SERVES 6 (change servings and units)

Ingredients

6 boneless skinless chicken breasts or 1 1/2 lbs turkey breast, sliced thin
salt & freshly ground black pepper
1 cup all-purpose flour
3 large eggs
2 cups fresh breadcrumbs
vegetable oil or soybean oil (for deep frying)
2 lemons, sliced in wedges

Directions

1
Place one cutlet at a time inside a large plastic bag. With a meat mallet, pound the turkey or chicken slice as thin as possible and season well with salt and pepper.
2
Spread the flour on a flat plate. Break the eggs into a pie plate and beat well. Put the bread crumbs on a third plate.
3
Pour the oil into a heavy skillet to a depth of 1 inch and heat over a medium flame until almost smoking.
4
Dip each turkey or chicken breast in flour, then in egg, and then in bread crumbs.
5
Fry the schnitzels for 2 to 3 minutes on each side, until golden brown. Drain the schnitzels on a plate lined with paper towel. Serve immediately with lemon wedges.