Schnitzel (Hebrew: שניצל), which means cutlet in German, originally referred to deep-fried, breaded veal cutlets popular in German cuisine.
The name and idea were borrowed by Jews and today Schnitzel in the most popular dish among Israeli children. It is very easy to make and it goes great with French fries, rice, salad or mash potatoes. Bon appétit!
• 2 whole chicken breasts, skinned, boned and halved
• 1/2 cup all-purpose white flour
• 2 eggs, beaten
• 1 cup bread crumbs
• Paprika, garlic, salt, pepper
• oil for frying
1. Put flour in a shallow bowl.
2. Beat eggs in a second shallow bowl.
3. Mix bread crumbs with spices in a third shallow bowl.
4. Beat chicken breasts to flatten. Dip chicken in flour, shaking off excess. Then dip in eggs, shaking off excess. Then dip in seasoned crumbs.
5. Heat oil in a large frying pan over medium heat.
6. Fry chicken in hot oil on both sides. Fry for 1-2 minutes per side or until golden brown.