4 large boneless, skinless chicken breasts (about 1 1/2 lbs./750 g)
Salt and pepper, to taste
1/2 tsp. garlic powder
1/2 tsp. cumin
2 eggs, lightly beaten
1 cup bread crumbs (approximately)
Oil for frying
My niece Merav Barr Matias was born in Israel and came to Canada as a very young child. She has very strong culinary connections to Israel but her family wasn’t able to go there this past year because they had a new baby boy a few months ago. When I asked Merav what she would eat if she were able to travel to Israel for a visit, she replied without hesitation, “Hummous, falafel, Israeli salad, chatzilim (eggplant), pitas, borekas and schnitzel!”
Although Merav and Marshall have only been married for 4 years, she is quite a competent cook and is never intimidated about inviting me for dinner. Below is her wonderful schnitzel recipe that she learned how to make from her mother.
Merav says “It’s traditional in Israel to serve schnitzel with potato puree (i.e. mashed potatoes in North America) and Israeli salad! Tayim me’od!”
- Cut each chicken breast in half crosswise to make 8 thin cutlets. Sprinkle on both sides with salt, pepper, garlic powder and cumin. Dip each breast in beaten egg, then in bread crumbs to which you’ve added additional seasonings.
- Heat oil in a large skillet on medium-high heat. Brown chicken breasts in batches on each side until crisp and golden, about 3 to 4 minutes per side. Do not crowd skillet so pieces will brown quickly and evenly. Drain on paper towels. (If made in advance, reheat uncovered on a foil-lined baking sheet at 400 degrees F for 10 minutes.)