Shared by Amy Dell
Shared by Amy Dell
Chicken Schnitzel
Yield: 6-8 servingsTime: About 1 hour
Chicken Schnitzel
Yield: 6-8 servingsTime: About 1 hourFamily Journey
Morocco and TunisiaBe’er Sheva, IsraelQueens
Omer, IsraelLong IslandManhattan
In Amy Dell’s family, schnitzel is a “Shabbat absolute,” she says. On Fridays, even when fish, beef, and chicken dishes are in the works, her mother Kitty still might ask aloud, rhetorically: “I should make some schnitzel, right?” The mountain of schnitzel she fries is enough for dinner, leftovers, and for everyone to sneak in a snack before Shabbat dinner starts. Her husband Haim, who co-owned the legendary kosher restaurant Mr. Broadway, taught her to make this dish along with others he grew up with in Israel.
The leftover schnitzel is enjoyed with baba ghanoush and Haim’s signature matbucha — which inspired Amy’s Saturday Sauce — and sometimes tucked into a pita for a “Shabbat sandwich.” The family menu has changed somewhat in recent years to support her father’s health, but the schnitzel has remained a constant. “He won’t give up the schnitzel,” Amy says.
Cooking note: Amy’s dad, Haim, adds chicken consommé powder to his schnitzel seasoning blend. A common Israeli pantry staple, it adds savory, umami flavor to the breadcrumb coating. He uses the classic Osem brand, but any chicken bouillon powder will work. You can also skip it, the schnitzel will still be delicious.
Read more of Amy’s story in “There’s Always a Mountain of Schnitzel in Amy Dell’s Family”
Ingredients
- 2-2½ pounds chicken breast
- ½ cup all-purpose flour
- 2½ tablespoons kosher salt, divided
- 4 eggs
- 2 cups plain breadcrumbs
- 2-3 tablespoons chicken consommé powder, optional
- 2 teaspoons garlic powder
- ½ teaspoon ground black pepper
- Neutral oil for frying
Preparation
Step 1
Pat the chicken breasts dry, then slice each one crosswise into 2 or 3 thin cutlets. Place a cutlet between two sheets of plastic wrap and pound with a meat mallet, rolling pin, or skillet until evenly ¼–⅓ inch thick. Repeat with the remaining chicken.
Step 2
Set out three wide bowls on your work surface. In the first bowl, combine the flour and ½ tablespoon of salt. In the second bowl, whisk the eggs. In the third bowl, mix the breadcrumbs, chicken consommé powder (if using), garlic powder, black pepper, and 2 tablespoons of salt.
Step 3
Use one hand for the dry ingredients (flour and breadcrumbs) and the other for the wet (eggs). Dredge each piece of chicken in the flour on both sides, then dip into the egg, and finally coat in the breadcrumb mixture. Press the cutlets into the breadcrumbs to ensure they are fully coated. Place the breaded cutlets on a platter, ready for frying.
Step 4
Add 1-1½ inches of oil into a frying pan over medium heat, wait until shimmering but not smoking. To test, dip the tip of a cutlet into the oil — if it sizzles gently, it’s ready. Carefully add the schnitzel and fry in batches until golden brown, about 2–4 minutes per side.
Step 5
Transfer the schnitzels to a paper towel-lined tray to drain excess oil. Serve immediately.
