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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.
Units: US | Metric
Serving Size: 1 (219 g)
Servings Per Recipe: 6