Can I bake the schnitzel instead of frying?
Yes, you can bake it. Place breaded schnitzels on a baking sheet and bake in a 400°F/200°C oven for 15-20 minutes, flipping halfway, until golden brown and cooked through.
DINNER
Israeli Chicken Schnitzel with Israeli Salad and Hummus
Enjoy a classic Israeli meal featuring crispy chicken schnitzel, a refreshing Israeli salad, and creamy hummus. This dish brings vibrant flavors and textures together for a satisfying dinner.
HOW TO MAKE IT
Let's cook.
01
Pound each chicken breast to 1/4-inch thickness between two sheets of plastic wrap. Season both sides of the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
02
Set up a breading station: place flour in one shallow dish, beaten eggs in a second, and panko breadcrumbs mixed with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper in a third. Dredge each chicken piece in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
03
Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place 2 schnitzels in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining schnitzels.
04
While the chicken fries, prepare the Israeli salad: In a medium bowl, combine diced tomatoes, diced cucumber, and chopped fresh parsley. Drizzle with 2 tablespoons lemon juice and 2 tablespoons olive oil. Toss gently to combine.
05
To serve, place a crispy chicken schnitzel on each plate. Serve alongside a generous scoop of Israeli salad and a dollop of prepared hummus.
About This Recipe
Enjoy a classic Israeli meal featuring crispy chicken schnitzel, a refreshing Israeli salad, and creamy hummus. This dish brings vibrant flavors and textures together for a satisfying dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor in your schnitzel, add a pinch of paprika or garlic powder to the panko breadcrumbs. Ensure your oil is hot enough before frying to achieve a crispy crust and prevent the schnitzel from becoming greasy. Do not overcrowd the pan, as this lowers the oil temperature and results in soggy schnitzel.
Easy Substitutions
You can substitute turkey cutlets for chicken breasts. For a gluten-free option, use gluten-free flour and gluten-free breadcrumbs. If you don't have fresh parsley, a mix of fresh mint and cilantro can be used in the salad for a different flavor profile.
Storage & Reheating
Leftover chicken schnitzel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F/175°C oven for 10-15 minutes until crispy, or in an air fryer. Israeli salad is best enjoyed fresh but can be stored for up to 1 day; the vegetables may soften slightly. Hummus should be stored separately in the refrigerator for up to 5 days.
Serving Suggestions
Serve with warm pita bread for scooping up the hummus and salad. A side of seasoned rice or couscous would complement the meal well. Offer a sprinkle of sumac over the salad for an extra tangy note. A simple lemon wedge for squeezing over the schnitzel is also a great addition.
Common Mistakes
1. Not pounding the chicken evenly: This leads to uneven cooking, with some parts dry and others undercooked. Always aim for 1/4-inch thickness. 2. Overcrowding the pan: This drops the oil temperature, resulting in greasy, soggy schnitzel instead of crispy. Fry in batches. 3. Not seasoning the chicken or breadcrumbs: Bland schnitzel is easily avoided by seasoning at each step. 4. Dressing the salad too early: The acid in the dressing can make the vegetables soggy if left to sit for too long. Dress just before serving. 5. Using cold oil for frying: The schnitzel will absorb too much oil and become greasy. Ensure the oil is shimmering hot.
Frequently Asked Questions
What kind of hummus should I use?
Any good quality store-bought hummus works well, or you can make your own from scratch for an even fresher taste.
Can I prepare parts of this meal ahead of time?
You can pound and bread the chicken up to 1 hour in advance and keep it refrigerated. The vegetables for the salad can be diced ahead of time, but mix them with the dressing just before serving.
MORE TO KNOW
Pounding chicken breasts to an even thickness is crucial for schnitzel. This ensures uniform cooking and a consistently tender result. Use a meat mallet or the bottom of a heavy pan, working from the center outwards. The goal is a thin, even cutlet that cooks quickly and crisps beautifully. This technique also helps tenderize the meat, making for a more enjoyable bite.
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