Schnitzel is a popular fried food in Israel that is made from meat that is thinned, battered, and fried. The origins of schnitzel date back to Austria and Germany, but it has become a beloved national dish in Israel. There are a few key ingredients that go into making classic Israeli schnitzel:
Meats used for schnitzel in Israel
The most common meats used for schnitzel in Israel are:
- Chicken – Chicken breast or cutlets pounded thin are the most common type of schnitzel in Israel. Chicken schnitzel is a staple menu item at many restaurants across the country.
- Veal – Thin slices of veal round or veal cutlets are also commonly used for schnitzel in Israel. Veal was more popular in the early days of Israel but chicken is now more widespread.
- Turkey – Turkey cutlets made into schnitzel has become a popular lighter alternative to veal or chicken. Turkey provides a tender, mild flavor.
- Lamb – Lamb round sliced thinly can also be used for schnitzel. This is less common but can sometimes be found at Middle Eastern restaurants in Israel.
While beef is often used for schnitzel in Germany and Austria, it is rarely used for Israeli schnitzel. The lean white meats like chicken, veal, turkey, and lamb are much more typical.
The coating
The coating is what gives schnitzel its distinctive crispy, crunchy exterior after being fried. The traditional schnitzel coating consists of:
- Eggs – Usually beaten eggs are used to coat the meat before breading.
- Flour – Flour helps the breadcrumbs adhere to the meat.
- Bread crumbs – Dried bread crumbs provide crunch and texture.
The eggs and flour together create a thin coating on the meat before the breadcrumbs are applied. This helps the breadcrumbs strongly adhere to the meat so the coating doesn’t fall off during frying. The bread crumbs are sometimes seasoned with a bit of salt, pepper, garlic powder, paprika, or other spices to add extra flavor.
Frying
The authentic way to cook schnitzel is by pan frying. The meat cutlets are fried on both sides in a skillet with oil or schmaltz (rendered chicken fat). Olive oil, vegetable oil, sunflower oil or a blend may be used. Shallow frying in 1/4 inch of oil allows the cutlets to get crispy and golden brown.
Some tips for perfectly fried schnitzel include:
- Use a heavy, flat bottomed pan like a cast iron skillet. This prevents sticking.
- Fry over medium-high heat for even browning.
- Work in batches to avoid crowding the pan and steaming the schnitzel.
- Let the schnitzel fry undisturbed once in the pan. Don’t move it around or press down.
- Fry 2-3 minutes per side until golden brown.
- Let schnitzel drain on paper towels after frying.
While pan frying is traditional, oven baked schnitzel is also popular in Israel for home cooking. Baking avoids the mess and splatter of frying. To bake, place breaded schnitzel on a sheet pan sprayed with oil and bake at 400°F for 12-15 minutes until browned and crispy.
Common additions
There are a few other ingredients that are often added to enhance Israeli schnitzel:
- Matzo meal – Matzo meal or matzo cake meal is sometimes added to the breadcrumb coating for extra crunch.
- Panko crumbs – Japanese panko bread crumbs are also popular for coating schnitzel to get an extra crispy texture.
- Herbs – Chopped fresh herbs like parsley, cilantro or dill are sometimes mixed into the breadcrumb coating.
- Spices – Paprika, garlic powder, onion powder, cayenne or black pepper may be used to flavor the coating.
- Nuts – Finely chopped or ground nuts like almonds, walnuts or pistachios can be added to the coating.
Serving suggestions
Schnitzel in Israel is often served with a variety of accompaniments and garnishes:
- French fries or roasted potatoes
- Israeli salad (chopped cucumbers, tomatoes, onions)
- Rice or bulgur pilaf
- Lemon wedges
- Herb sauce or chrain (beet based horseradish sauce)
It can be served open faced on a plate, in a pita pocket, or as part of a sandwich. Schnitzel is the main component of one of Israel’s most iconic sandwiches, the schnitzel sandwich. This consists of a fried schnitzel cutlet served inside a pita or baguette roll along with hummus, Israeli salad, tahini sauce, pickles, fries or chips.
History of schnitzel in Israel
Schnitzel first came to Israel through Central European Jewish immigrants. Starting in the late 1800s, Jewish immigrants from Germany, Poland, and Austria brought their recipes and culinary traditions with them to Israel. Schnitzel quickly caught on, as chicken was an affordable and accessible meat. Over the generations, the dish adapted to local ingredients and took on flavors from Middle Eastern cooking.
Here’s a quick look at the history of schnitzel in Israel:
- Late 1800s – Jewish immigrants introduce schnitzel recipes from Europe.
- 1920s-1940s – Schnitzel becomes popular during the British Mandate period.
- 1950s – Schnitzel is widely served in Israeli cafes and considered a national dish.
- 1960s – Israeli cooks create schnitzel variations like schnitzel de pezra with mashed peas.
- 1970s – Schnitzel stands become ubiquitous street food vendors.
- 1980s – Lighter turkey and chicken schnitzel gain favor over veal.
- 1990s – Trendy chefs reinvent schnitzel with fusion flavors and coatings.
- Today – Schnitzel remains an Israeli food staple and entrenched tradition.
Though the origins are European, Israelis have wholeheartedly embraced schnitzel and made it their own over the past century. Its popularity shows no sign of waning.
Schnitzel variations
Part of the appeal of schnitzel for Israeli cooks is its versatility. While the classic version is always in demand, there are many popular variations and creative twists on schnitzel in Israel:
- Schnitzel de pezra – Schnitzel served over a bed of mashed peas instead of potatoes.
- Schnitzel Cordon Bleu – Filled with ham and cheese.
- Schnitzel a la Holon – Stuffed with sliced hot dogs or sausages.
- Algerian schnitzel – Seasoned with garlic, paprika and cumin.
- Parmesan schnitzel – Coated with Parmesan cheese instead of breadcrumbs.
- Pistachio schnitzel – Crusted with chopped pistachios.
- Schnitzel in pita – Sandwich with hummus, salad and fries.
The possibilities are endless when it comes to seasoning and dressing up the humble schnitzel. Each Israeli cook has their own unique take.
Where to get the best schnitzel in Israel
Here are some of the top spots across Israel for high quality, delicious schnitzel:
Tel Aviv
- M Gruveg restaurant – upscale schnitzel plates and sandwiches
- Azura restaurant – famous Tel Aviv institution for stick-to-your-ribs schnitzel
- Ha’Bucharif cafe – trendy spot with panko-crusted schnitzel
- Itzik Ha’Shen restaurant – old school family-style schnitzel joint
Jerusalem
- Machneyuda restaurant – gourmet schnitzel with unique twists
- Azura restaurant – schnitzel is their specialty here, too
- Sherry Herring Bar – schnitzel sandwiches in the Mahane Yehuda market
- Crave Restaurant – American-style schnitzel dishes and appetizers
Haifa
- Ein ElWadi restaurant – bedouin style schnitzel with spice rubs
- Fattoush Restaurant – Lebanese Jewish take on schnitzel
- Pechi’s Restaurant – schnitzel pita sandwiches
Kibbutzim
- Many kibbutz hotels and restaurants serve fantastic schnitzel as part of the included meal plan. For example: Ein Gev Kibbutz Hotel on the Sea of Galilee, Lavi Kibbutz Hotel in northern Israel, Kibbutz Degania Alef near the Sea of Galilee.
How to make classic Israeli schnitzel at home
Here is an authentic recipe to make delicious Israeli-style schnitzel at home from scratch:
Ingredients:
- 4 chicken cutlets pounded thin (about 1 lb)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup dry breadcrumbs
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegetable oil for frying
Instructions:
- Place chicken cutlets between sheets of plastic wrap or wax paper. Use a meat mallet to gently pound to about 1/4-inch thickness.
- Set up breading station: Place flour in one shallow bowl. Beat eggs in a second shallow bowl. Mix breadcrumbs, salt and pepper in third bowl.
- Dredge each cutlet first in flour, coating both sides and shaking off excess.
- Dip floured cutlets in egg wash, allowing excess to drip off.
- Finally, press both sides of cutlets into the breadcrumb mixture to coat completely.
- Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering.
- Carefully place schnitzel cutlets into hot oil without overcrowding. Fry 3-4 minutes per side until golden brown. Flip carefully with a slotted spatula or tongs.
- Transfer fried schnitzel to a paper towel lined plate to drain. Season with extra salt if desired while hot.
- Serve schnitzel cutlets topped with lemon wedges, along with roasted potatoes, Israeli salad, hummus and pita bread.
Make sure to use fresh high quality ingredients. The key is pounding the chicken thin enough for even cooking and getting a light, crispy coating. Enjoy this tasty taste of Israel!
Vegetarian and vegan schnitzel options
Israel has a large vegetarian and vegan population, so there are many options for veggie and vegan schnitzel made without any meat:
Main ingredients used:
- Soy protein – Textured vegetable protein or soy cutlets
- Seitan – Wheat gluten cutlets
- Tofu – Pressed, drained and cut into cutlets
- Mushrooms – Sliced or chopped mushrooms
- Cheese – Fried mozzarella or white cheese
- Eggplant – Sliced and breaded eggplant
- Zucchini – Grated and drained zucchini patties
The vegetarian ingredients are breaded and fried similar to meat schnitzel. For vegan recipes, almond or soy milk is used instead of eggs to coat before breading. Fried schnitzel made from soy protein or seitan come closest to imitating the taste and texture of real schnitzel. But all vegetables can be turned into tasty schnitzel-style creations.
Popular vegetarian schnitzel dishes:
- Mushroom schnitzel
- Eggplant schnitzel parmesan
- Zucchini fritters with lemon caper sauce
- Tofu schnitzel in sweet chili sauce
- Fried cheese schnitzel
- Tempeh schnitzel with salsa
- Breaded cauliflower or broccoli schnitzel
With a light coating and frying almost any vegetable, cheese or soy product can stand in for meat in schnitzel. Vegetarian schnitzel is served in the same pita sandwiches, platters and other dishes. There are limitless possibilities.
Cultural importance of schnitzel in Israel
Beyond just being a popular national food, schnitzel holds an important place in Israeli culture and society. Here are some of the key reasons why schnitzel remains so beloved:
- Family tradition – Cooking schnitzel and sharing recipes is passed down through generations.
- Comfort food – It tastes like home and stirs fond food memories for Israelis.
- Cultural identity – Schnitzel is seen as a distinctly Israeli food.
- Breaking bread – Eating schnitzel together unites people of all backgrounds.
- Common experience – Most Israelis have memories of eating it in school, military or restaurants.
- Street food – Schnitzel stands and food trucks keep it accessible everywhere.
- Celebrations – Schnitzel is served at holiday meals, weddings and events.
- Business meetings – Serving schnitzel helps seal deals and agreements.
More than just a meal, schnitzel is an edible representation of Israeliness. The schnitzel occupies a warm spot in the hearts, minds and bellies of all Israelis.
Conclusion
In Israel, schnitzel is much more than just a typical fried meat cutlet. Over the decades it has been wholeheartedly adopted, reinvented and embraced as an iconic national dish. Though the origins can be traced back to Europe, Israelis have made schnitzel their own by adding local flavors and traditions.
From the ever-popular chicken schnitzel to vegan variations, it is a versatile and customizable staple of Israeli cuisine. The rich history and cultural significance elevate schnitzel to more than just a food item, but a culinary symbol of Israel itself. No matter where you eat it – at home, school, a restaurant or food stand – biting into a tender, crispy schnitzel is a taste of Israel in every sense.