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Rather than just a list of ingredients, this is a method of preparing and frying the perfect soft-on-the-inside-crispy-on-the-outside schnitzel. The flour in both the egg mixture and the crumbs is the secret to that fine crunch you’ll experience with each bite.
2–3 pounds (910 gram–1.36 kilogram) chicken cutlets, butterflied and divided into 3–4 smaller pieces
Gefen Extra-Light Olive Oil, for frying (see note)
6 eggs
1/2 cup water
1/4 cup Glicks Flour
1 teaspoon Gefen Salt
1/2 teaspoon paprika
1 small onion, cut into half rings
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
2 cups well-toasted homemade challah crumbs
1/4 cup Glicks Flour
1 teaspoon paprika
Combine eggs, water, flour, and spices in a large bowl. Beat well.
Then add the onion and garlic. Stir to combine.
Place the chicken cutlets into the bowl, making sure they’re fully drenched. Cover the bowl and place it in the refrigerator for 12–24 hours.
When ready to fry, sift together the crumb ingredients onto a flat plate. Coat the cutlets with the crumbs.
Heat oil in a frying pan and place the cutlets inside. Add some of the onion rings to the sizzling oil between the cutlets. This adds exceptional flavor to the schnitzel!
Once the pan is full and bubbling heavily, lower the heat for about seven minutes, or until chicken is very soft and easily pierced with a fork. Then, turn up the heat again and fry over high heat for one to two minutes on each side.
Repeat until all pieces are fried. Keep removing fried onions and adding more onion rings to the oil throughout the frying process. The fried onions can either be discarded or used as a side dish garnish.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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