Classic Israeli Schnitzel
- Deep fryer or large pot
- Wire rack
- Mixing bowls
INGREDIENTS
- 2.2 pounds/1 kilogram chicken breast, thinly sliced
- 2 large eggs
- 1 tablespoon mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon crushed chili
- 1 teaspoon hot paprika, or sweet
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Coating:
- 2 cups golden breadcrumbs
- 2 tablespoons sesame seeds
- 1 teaspoon crushed chili
- 1 teaspoon paprika
- ½ teaspoon garlic powder
INSTRUCTIONS
- Whisk eggs, mayonnaise, ketchup, spices, salt, and pepper until smooth. Add schnitzels, turning to coat. Cover with plastic wrap and chill for 1 hour (optional).
- Combine coating ingredients on a baking sheet. Press each schnitzel firmly into the mixture to coat both sides.
- Heat oil in a deep pot to 350°F/175°C. Fry schnitzels 1½–2 minutes per side until golden and crisp.
- Transfer to a baking sheet for 5–10 minutes, then move to a wire rack to keep crisp.
FAQ
What is the best way to keep Israeli schnitzel crispy after frying?
It is important to properly drain excess oil immediately and allow the schnitzels to rest on a wire rack rather than directly on paper towels. Paper towels can trap steam, which will soften the coating, while a wire rack permits air circulation around the schnitzel, keeping it crisp.
Additionally, frying at the correct oil temperature of 350°F/175°C ensures the coating sets quickly, forming a stable crust that resists oil absorption. Avoid stacking schnitzels after frying, and serve immediately or keep them in a low oven (around 200°F/95°C) if holding before serving. Reheating in a hot oven or air fryer can restore crispness without compromising the tender interior.
What spices and seasonings work best in Israeli schnitzel?
The signature flavor of Israeli schnitzel comes from a balanced combination of spices in both the batter and coating. Crushed chili and paprika provide subtle heat and smokiness, while garlic powder adds savory depth. Salt and black pepper enhance natural chicken flavors without overpowering the dish.
Optional additions like onion powder, smoked paprika, or a pinch of cumin can add layers of aroma and complexity. Coating the chicken in sesame seeds along with golden breadcrumbs contributes texture and a nutty flavor.
How long should the schnitzel be fried for perfect crust?
Fry each piece in oil heated to 350°F/175°C for approximately 1½ to 2 minutes per side, depending on thickness. The goal is a quick, high-heat sear that sets the coating without overcooking the chicken. Using thin, uniform slices ensures even cooking. Avoid overcrowding the pan, as this lowers the oil temperature and results in soggy crusts. Once fried, transfer the schnitzel to a wire rack to maintain crispiness.
Can I bake the schnitzel instead?
Schnitzel can be baked as a lighter alternative to deep frying, though the texture and flavor will differ slightly. Preheat the oven to 425°F/220°C and line a baking sheet with parchment paper. Lightly brush or spray the coated schnitzels with oil to help the coating crisp evenly. Arrange the schnitzels in a single layer, leaving space between each piece.
Bake for 15–20 minutes, flipping halfway through, until the exterior is golden and the chicken reaches 165°F/74°C internally. While baking may reduce oil absorption, it will not achieve the same deep-fried crunch as traditional frying.
Can schnitzel be made gluten-free?
It can easily be adapted for a gluten-free diet by using gluten-free breadcrumbs or crushed gluten-free crackers instead of traditional breadcrumbs. Almond flour or ground rice crackers are also excellent alternatives, providing a crisp texture. The batter remains the same, or for extra adherence, a gluten-free flour slurry can replace eggs if needed.
What sides pair best with Israeli schnitzel?
Israeli schnitzel pairs beautifully with simple, fresh, or mildly spiced sides to balance its crunchy richness. Popular options include mashed potatoes, roasted vegetables, Israeli salad (tomatoes, cucumbers, and parsley), or steamed green beans. Rice pilaf or couscous adds a comforting, neutral base that complements the spiced coating without overpowering it.
For a lighter accompaniment, yogurt or tahini-based sauces add moisture and tang. Even simple lemon wedges enhance the flavor by cutting through the richness of the fried coating.
Can I substituted the eggs in this recipe?
Common substitutes include a mixture of mayonnaise and milk, yogurt, or a slurry of flour and water. These alternatives create enough moisture for the breadcrumbs and sesame seeds to adhere evenly. The texture of the coating may be slightly different, potentially less puffy but still golden and crisp. Pressing the coating firmly onto the chicken is essential to avoid it falling off during frying.
Can I make schnitzel with chicken thighs?
It is possible and can add extra juiciness and flavor due to the higher fat content compared to breasts. Thighs should be boneless and skinless, pounded or sliced thinly for uniform cooking.
Because thighs are slightly thicker and contain more fat, they may require an extra 30–60 seconds per side when frying to reach the proper internal temperature of 165°F/74°C. The batter and coating process remain the same, producing a crisp exterior. Using thighs provides a richer flavor and slightly more forgiving texture.
What is the secret to making Israeli schnitzel crunchy and flavorful?
The key to a crunchy, flavorful Israeli schnitzel lies in both the batter and coating. The batter should be smooth, lightly spiced, and adhere well to the chicken slices. Pressing the coated chicken firmly into a mixture of golden breadcrumbs and sesame seeds ensures full coverage.
Frying at the correct temperature, 350°F/175°C, allows the coating to set immediately, locking in moisture while achieving a golden exterior. Allowing the schnitzel to rest on a wire rack for several minutes preserves the crispness. Using fresh, high-quality spices and lightly seasoning the coating adds depth without overpowering the tender chicken.
