The Israeli schnitzel is an adaptation of the Viennese schnitzel brought by central European immigrants in the 1930s, converted into a national dish with chicken instead of beef. It is served in school canteens, markets and homes with fries and salad. It is a culinary bridge between Europe and the Middle East on the Israeli table.
Mediterranean
Schnitzel israeli con papas
Israeli schnitzel with potatoes from Israel: traditional step-by-step recipe, with chef tips and clear timings.
- Israel
- Main course
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 36 g
- Fiber 4 g
- Carbohydrates 42 g
- Fat 24 g
- Sodium 680 mg
Story behind the dish
Preparation
Israeli schnitzel with potatoes is an Israeli preparation with easy difficulty. Reserve about 40 minutes in total (20 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 chicken breasts in thin fillets.
- Have ready: 100 g of wheat flour.
- Have ready: 2 beaten eggs.
- Have ready: 200 g breadcrumbs.
- Have ready: 500 g of potatoes for French fries.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Flatten breasts between plastic; season both sides
Flatten breasts between plastic; season both sides.
-
Coat in flour
Coat in flour, egg and breadcrumbs, pressing well.
-
Fry schnitzels in hot oil 3-4 minutes per side until golden brown
Fry schnitzels in hot oil 3-4 minutes per side until golden brown. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Cut potatoes into sticks and fry until crispy; drain and salt
Cut potatoes into sticks and fry until crispy; drain and salt.
-
Serve hot schnitzel with potatoes
Serve hot schnitzel with potatoes, slaw and tahini.
-
Garnish with parsley and accompany with lemon
Garnish with parsley and serve with lemon.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with turkey breast for less fat.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.