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Everyone loves schnitzel, but Savta’s version comes with a little extra family history. Esther Kayla joins her in the kitchen to make it with leftover homemade challah, plenty of Savta’s kitchen wisdom, and a recipe she just might pass on one day too.
Get the recipe:
Challah Crumb Schnitzel
3 pounds precut thin chicken cutlets
2 cups bread crumbs (I prefer homemade crumbs, from leftover toasted challah processed in the food processor)
1 teaspoon Pereg Barbecue or Pereg Jerusalem seasoning
1/2 teaspoon Pereg Turmeric
salt, to taste
oil, such as Gefen Canola Oil, for frying
2 eggs
Get the full recipe for Savta's Challah Crumb Shnitzel.
For more with Savta Orly, watch Savta and Me!
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