Best Penguin Buffets Classic Israeli Schnitzel Recipe Epicuriouscom Recipes

Joan Nathan's Classic Israeli Schnitzel image

Provided by blucoat

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

6 boneless skinless chicken breasts or 1 1/2 lbs turkey breast, sliced thin
salt & freshly ground black pepper
1 cup all-purpose flour
3 large eggs
2 cups fresh breadcrumbs
vegetable oil or soybean oil (for deep frying)
2 lemons, sliced in wedges

Steps:

Place one cutlet at a time inside a large plastic bag. With a meat mallet, pound the turkey or chicken slice as thin as possible and season well with salt and pepper.
Spread the flour on a flat plate. Break the eggs into a pie plate and beat well. Put the bread crumbs on a third plate.
Pour the oil into a heavy skillet to a depth of 1 inch and heat over a medium flame until almost smoking.
Dip each turkey or chicken breast in flour, then in egg, and then in bread crumbs.
Fry the schnitzels for 2 to 3 minutes on each side, until golden brown. Drain the schnitzels on a plate lined with paper towel. Serve immediately with lemon wedges.

Nutrition Facts : Calories 393.9, Fat 7.6, SaturatedFat 1.9, Cholesterol 168.5, Sodium 436.7, Carbohydrate 43.8, Fiber 2.7, Sugar 2.9, Protein 35.4

Wiener Schnitzel image

Yield makes 4 servings

Number Of Ingredients 8

1 cup flour
3 cups bread crumbs, preferably fresh (page 580)
3 eggs, beaten
Salt and black pepper to taste
1 pound thinly sliced veal from the leg (scaloppine), about 1/8 inch thick
2 tablespoons butter plus 2 tablespoons olive oil or all oil or all clarified butter (page 241)
Chopped fresh parsley leaves for garnish
1 lemon, cut into quarters, for serving

Steps:

Preheat the oven to 200°F. Set out the flour, bread crumbs, and beaten eggs on plates or in shallow bowls next to each other on your counter and have a stack of parchment or wax paper ready. Season the eggs liberally with salt and pepper.
Dredge the cutlets, one at a time, in the egg, then the flour, then dip in the egg again, then dredge in the bread crumbs. Stack the breaded cutlets between layers of wax paper and, when all the veal is breaded, transfer the stack to chill in the refrigerator for at least 10 minutes and up to 3 hours.
Heat the butter and oil in a large skillet over medium heat until a pinch of flour dropped into the pan sizzles. Cook in batches as necessary, making sure not to crowd the pan, adding fat to the pan as needed. Turn the cutlets as soon as they're browned, then cook the other side. The total cooking time should be 5 minutes or less. As each piece of veal is done, transfer it to an ovenproof platter; place the platter in the oven.
Serve as soon as all the cutlets are cooked, garnished with the parsley and with the lemon wedges on the side.
Cotolette alla Milanese "Veal Cutlets Milan Style" (Italy)
Simply omit the parsley and you have the Italian classic on which veal Parmigiana-really quite an American dish-with its topping of cheese and tomato sauce, is based.

Penguin Buffet's Classic Israeli Schnitzel image

Provided by Joan Nathan

Yield Yield: 6 servings

Number Of Ingredients 7

6 boneless, skinless turkey or chicken breasts, sliced thin (about 1 1/2 pounds)
Salt and freshly ground pepper to taste
1 cup all-purpose flour
3 large eggs
2 cups fresh bread crumbs
Vegetable or soybean oil for deep frying
2 lemons, sliced in wedges

Steps:

1. Place one cutlet at a time inside a large plastic bag. With a meat mallet, pound the turkey or chicken slice as thin as possible and season well with salt and pepper.
2. Spread the flour on a flat plate. Break the eggs into a pie plate and beat well. Put the bread crumbs on a third plate.
3. Pour the oil into a heavy skillet to a depth of 1 inch and heat over a medium flame until almost smoking.
4. Dip each turkey or chicken breast in flour, then in egg, and then in bread crumbs.
5. Fry the schnitzels for 2 to 3 minutes on each side, until golden brown.
6. Drain the schnitzels on a plate lined with paper towel. Serve immediately with lemon wedges.
NOTE: You can also bake the breaded schnitzels in a 350-degree oven for a few minutes ahead of time. Then, just before serving, deep-fry quickly to crisp the outside.
• This dish, a variation on veal schnitzel from Central Europe, is a classic example of the transformations common in Israeli cooking. Before Israel's swamps were drained in the 1950s to irrigate the desert, there was not enough grassland to pasture cows. Thus the first Central European Jewish settlers adapted one of their native dishes to use turkey meat, more easily raised in desert conditions. Subsequent immigrants have added twists from their own backgrounds, such as Yemeni Jews adding the Middle Eastern spice blend hawayij.