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    You are in: Home / Recipes / Joan Nathan's Classic Israeli Schnitzel Recipe
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    Joan Nathan's Classic Israeli Schnitzel

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    blucoat's Note:

    This recipe is from Joan Nathan's book "The Foods of Israel Today". It's a basic recipe and you can add whatever spices you like. Paprika is standard. Cumin is nice, as are garlic, turmeric, cardamom, and za'atar. Enjoy! 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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Pour the oil into a heavy skillet to a depth of 1 inch and heat over a medium flame until almost smoking.
    4. 4
      Dip each turkey or chicken breast in flour, then in egg, and then in bread crumbs.
    5. 5
      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.

    Ratings & Reviews:

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    Nutritional Facts for Joan Nathan's Classic Israeli Schnitzel

    Serving Size: 1 (219 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 393.9
     
    Calories from Fat 68
    17%
    Total Fat 7.6 g
    11%
    Saturated Fat 1.9 g
    9%
    Cholesterol 168.5 mg
    56%
    Sodium 436.7 mg
    18%
    Total Carbohydrate 43.7 g
    14%
    Dietary Fiber 2.7 g
    10%
    Sugars 2.8 g
    11%
    Protein 35.3 g
    70%

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