Israeli Schnitzel with Chicken Popcorn

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was prepared in our kitchen by Chef Sarah Johnson. Israeli schnitzel is traditionally made from chicken breast. The chicken breast consists of a large and a small fillet. In this recipe, Sarah Johnson explains how to prepare a traditional Israeli schnitzel from the larger part and what to do with the remaining smaller fillet.

Ingredients

Chicken fillet - 2 pieces
Chicken Egg - 2 pieces
Water - 1 fl oz
Breadcrumbs - 5.3 oz
Vegetable Oil - 18 fl oz
Mayonnaise - 1 tablespoon
Ketchup - 1 tablespoon
Soy Sauce - 2 spoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

For the chicken fillets, separate the small fillets and cut them into elongated pieces about the size of a finger. These will be used for the chicken popcorn.

Step 2

Mix 3 tablespoons of oil, mayonnaise, ketchup, and soy sauce.

Step 3

Place the pieces of chicken tenderloin in the marinade and let them sit for 15–20 minutes while the Israeli schnitzel is being prepared.

Step 4

Cut the large fillets lengthwise and open them like a book.

Step 5

Cover the fillet with plastic wrap and gently pound the meat, moving in a sideways motion rather than up and down. The meat should not be very thin.

Step 6

Beat the eggs with salt, pepper, and water.

Step 7

Heat vegetable oil in a skillet over medium heat.

Step 8

Dip the schnitzels in flour, then in egg, and coat them thoroughly with breadcrumbs.

Step 9

In the heated oil, place the schnitzel so that it is half submerged. Fry until golden brown, then flip it over and fry until the same golden brown crust forms on the other side.