Joan Nathan's Classic Israeli Schnitzel

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READY IN: 20mins
Recipe by blucoat

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.

Ingredients Nutrition


  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. Drain the schnitzels on a plate lined with paper towel. Serve immediately with lemon wedges.

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