8 boneless skinless chicken breasts (about 3 lbs/1.5 kg)
3 cloves garlic, finely minced
3 tsp prepared mustard
1 to 2 Tbsp soya sauce (to taste)
Paprika to taste
Salt and pepper to taste
3 cups bread crumbs (approximately)
1/3 cup vegetable oil, or more if necessary
My friend Cindy Beer and her sister Irene Viner of Toronto are both married to Israelis. Cindy got the ingredient list (but not the recipe) for this schnitzel recipe from her brother-in-law Udi Viner a few years ago which he got from his sister, Aya Pode, of Kibbutz Ziqim. The kibbutz is located in the south between Ashkelon and Gaza. Aya is the manager of the kibbutz’s health food store. Everyone in her large family loves her delicious schnitzel. From Israel to North America, with love!
- Cut each chicken breast in half crosswise; you will have 12 thin cutlets.
- In a pie plate, mix eggs with garlic, mustard, soya sauce, paprika, salt and pepper.
- Dip each chicken breast first in bread crumbs, then in egg mixture, then again in bread crumbs, coating all sides.
- Heat oil in a large skillet on medium-high heat. Cook chicken in batches for 2 to 3 minutes per side, or until golden brown. Do not crowd skillet. Drain on paper towels.