How to make perfect Israeli-style schnitzel
Classic schnitzel — or chicken cutlets — is a dish that everyone loves and any cook can master. Whether it’s the kind of meal you serve once a week, or once a year, it is simple, comforting, and quite easy to throw together once you follow a few key steps.
For the marinade:
2 eggs, lightly beaten
2 heaping Tbsp. good quality mustard
3-4 garlic cloves, smashed
fresh ground pepper
2 lbs. boneless chicken breast, very thinly pounded
2 cups unseasoned bread crumbs
2 Tbsp. sesame seeds
freshly ground pepper and sea salt
3-4 lemons, halved
Good quality mustard (optional)
Combine eggs, mustard, garlic, and pepper in large bowl. Add chicken and mix until chicken is completely coated. Cover with plastic wrap and refrigerate for at least two hours, preferably overnight.
Remove chicken from the refrigerator and let it sit at room temperature for 20 minutes. Mix breadcrumbs and sesame seeds in a shallow bowl. Season with freshly ground pepper and sea salt.
Dredge chicken in breadcrumbs, patting slightly to help them stick.
Pour oil into a medium skillet to about one-and-a-half inches deep. Heat oil on high heat until very hot; add chicken, two to three at a time (depending on their size). Do not overcrowd in pan. Reduce heat to medium and fry until golden brown on each side, and chicken is completely cooked through. Repeat with remaining chicken.
Remove from pan with a slotted spoon and place on a serving plate lined with paper towels, until all chicken is fried.
Serve immediately with fresh lemon and mustard.