Most Israelis make schnitzel on the daily or at least as a weekday staple. In our house schnitzel is shabbos food. I know it’s not fancy schmancy but I don’t have the zitz fleisch, literal translation “sitting meat” – actual translation, I have “NO patience to sit there” and fry on a weeknight.
So that’s how schnitzel came to be our shabbos treat. And also cause it’s pretty good cold and at room temp. (Though you won’t hear me argue that there ain’t nothin better than hot fresh schnitz right outta the pan.)
So what do you serve with Schnitzel?
Well first there’s the question of what to dip it in. Ketchup or mayo? Tahini or Herbed Honey Mustard?
Then comes the discussion of what to serve alongside it.
You can be uber posh and serve it like they do Veal Milanese with an arugula, red onion and tomato salad + fresh lemon squeezed over everything.
Or you can get a little more classic and plate it up with some chopped Israeli Salad. Chips (which is Hebrew for fries) is what my kids prefer on the side. Truth be told – so do Hubby and I.
Bottom line, Cholent, Chips, Schnitzel and Salad = the perfect Shabbos lunch for the entire family.
Herbed Honey Mustard
4 tablespoon honey mustard
2 tablespoon chopped tarragon
2 tablespoon chopped dill
In a small bowl combine honey mustard with tarragon and dill, mix well.
½ cup tahini paste
2 tablespoons warm water
3 garlic cloves, minced
¼ cup chopped dill
¼ cup chopped flat-leaf parsley
¼ cup mint leaves
2 tablespoons extra virgin olive oil, such as Colavita
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1. Blend tahini, water,garlic, dill, parsley, mint, evoo, lemon juice, salt, and pepper in a food processor.
4 boneless, skinless chicken breasts, butterflied
2 egg whites (whites make food crispy, yolks make food cakey)
½ cup flour
1 cup panko style bread crumbs
Zest of 1 lemon
½ teaspoon dried thyme
Freshly cracked black pepper
Extra virgin olive oil, such as Colavita, fo frying
Garnish with lemon wedges
Prepare a baking sheet with paper towels, set aside.
Pound the chicken flat. Place 1 chicken breast in a large reusable storage bag with 1 tablespoon of water (this will keep the chicken breast from tearing. With a mallet or bottom of a small skillet, pound the chicken breast, from the center toward the outside edge, in all directions. This will even out the thickness and make the chicken cook evenly. Continue with remaining chicken breasts.
Season chicken with salt and pepper.
Place egg whites in a shallow container that will accommodate the chicken.
Place flour in the center of 1 piece of parchment and season with salt and pepper.
Place panko in the center of remaining piece of parchment and season with salt and pepper and add zest and thyme to panko.
Arrange the breading steps in order of: flour then egg whites and finally seasoned panko.
Heat 2 inches of evoo in a heavy bottom skillet, over medium heat until the oil sizzles when a piece of panko is dropped in.
Dredge a breast in flour, then egg white and finally in panko. Place in evoo and cook until browned on 1 side. Carefully turn over and brown the other side. Transfer browned chicken to prepared baking sheet. Continue with remaining chicken.
Squeeze lemon wedges over chicken before serving.
VIDEO: Easiest Israeli Salad and Tahini Your (Young) Kids Can Make