Schnitzel is an Israeli staple. It is served so often in Israeli hotels and youth hostels that many tourists are convinced that there really isn’t any other entree in the Israeli diet. Now, the traditional Austrian dish is made with veal cutlets. While veal is part of the Israeli diet, Israelis tend to consume their veal on skewers of grilled meat. In fact most good skewer restaurants will offer not only chicken and turkey but also goose, veal and sometimes pork (called white steak so as not to use the word “pig”).
Now the common Israeli schnitzel is usually chicken and sometimes turkey (a very common source of meat in Israel- most of the schwarma is in fact turkey, flavored with lamb fat). If you go to an Israeli butcher on a Friday afternoon you can see them breaking down chickens and pounding the breast meat into a uniform thickness.
Now, you might ask yourself whether making schnitzel is worth all the work since you can go down to the grocery store and get some chicken tenders. To that I say, if you want to eat over-fried shoe leather that was made hours ago go ahead. But one taste of fresh schnitzel and you will be off the tenders for life.
My twist is that I oven fry it. I have a moderate fear of frying. Well its not so much a fear of frying but a fear of fry mess. Amiee and I share an aversion to mess. In fact we are both a bit nutty about keeping our kitchens “just so” and for me the idea of spattering oil all over the stove is a bit more than I can bear on a regular basis. Hence my oven fry scheme.
Directions after the jump