Israeli Schnitzel with Chicken Popcorn
2 servings
40 minutes
The recipe was prepared in our kitchen by chef Lara Katsova. Israeli schnitzel is traditionally made from chicken breast. Chicken breast consists of a large and small fillet. In this recipe, Lara Katsova tells how to make traditional Israeli schnitzel from a large part and what to do with the remaining small part.
1
Separate small fillets from the chicken fillet and cut them into finger-sized elongated pieces. They will be used for chicken popcorn.
- Chicken breast fillet: 2 pieces
2
Mix 3 tablespoons of oil, mayonnaise, ketchup, and soy sauce.
- Mayonnaise: 1 tablespoon
- Ketchup: 1 tablespoon
- Soy sauce: 2 tablespoons
3
Place pieces of small fillet in the marinade and leave for 15-20 minutes while the Israeli schnitzel is being prepared.
- Chicken breast fillet: 2 pieces
4
Cut the large fillets lengthwise and open them like a book.
5
Cover the fillet with plastic wrap and gently pound the meat, moving tangentially rather than top to bottom. The meat should not be too thin.
6
Beat the eggs with salt, pepper, and water.
- Chicken egg: 2 pieces
- Water: 30 ml
- Salt: to taste
- Ground black pepper: to taste
7
Heat vegetable oil in a pan over medium heat.
- Vegetable oil: 545 ml
8
Dip the schnitzels in flour, then in egg, and coat well with breadcrumbs.
- Breadcrumbs: 150 g
9
Place the schnitzel in heated oil, it should be half submerged. Fry until golden brown, then flip and fry until the same crust forms on the other side.
- Vegetable oil: 545 ml
10
Place the cooked schnitzel on a paper towel to remove excess fat.
11
Coat the marinated pieces of small fillet in breadcrumbs and fry in the same pan on both sides until golden brown.
- Breadcrumbs: 150 g
- Vegetable oil: 545 ml
12
Serve schnitzel and popcorn with lemon wedges. A fresh cabbage salad is a suitable side dish.
