Recipe by Estelle Chait

Challah Schnitzel Sandwich

Meat Meat
Easy Easy
2-4 Servings
Allergens
30 Minutes
Diets

No Diets specified

Ingredients

Challah Schnitzel Sandwich

  • Gefen Canola Oil, for frying

  • 1/2 eggplant, sliced (unpeeled)

  • 1 large challah

  • 3–4 tablespoons matbucha or 1–2 tablespoons charif (spicy Israeli dip), or both

  • 4 freshly fried pieces shnitzel

  • 1/4 red onion, thinly sliced

  • 1 tablespoon chopped parsley

  • 1 tablespoon prepared techinah spread, optional

Extras

  • charred green pepper

Directions

Prepare the Eggplant

1.

In a frying pan, heat one inch of oil. When hot, add the eggplant (you may need to work in batches so as not to overcrowd the pan). Fry until golden, about two minutes. Flip and fry the second side. Transfer to a plate lined with a paper towel and set aside.

Assemble the Sandwich

1.

Slice challah in half lengthwise. Spread matbucha, charif, or both on the bottom of the challah. Cover with the fried eggplant.

2.

Add whole shnitzel pieces (you can make them overlap or make a double decker).

3.

Add onions and parsley. Add pickles, green olives, and/or charred green peppers. Drizzle techinah over the top, if using.

4.

Wrap the entire sandwich in Gefen Parchment Paper and slice in half if serving two, or in two-inch wedges to serve four.

Credits

Photography by Shoshi Sirkis
Styling by Anat Lobel

Challah Schnitzel Sandwich

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