The Milanese veal cutlet, as the story (and there are many of them) is told, was discovered by an Austrian general on a military campaign against North Western Italy in the 19th century (most of Europe was fighting itself during this period; actually, Europe has been fighting itself since spears and knives were fashioned). He was so impressed by the taste and elegance of this thin, breaded cut of veal in Milano that he brought the idea back with him on his return to Vienna, where it became a part of the national Austrian culinary cookbook.
Aptly named the wiener schnitzel or Vienna schnitzel, it now enjoys protected legal status in Austria and Germany (must be made only with veal), much like mozzarella (must be made from buffalo milk) from Italy or Champagne from the Champagne wine region in France (must be produced in Champagne; otherwise it is referred to as common ‘bubbly’).
While following the traditional Italian/Austrian format of flour, egg and breadcrumbs, the Israeli ‘chicken schnitzel’ is clearly a perpetrator of cultural appropriation and cannot be considered gourmet nor a schnitzel in the patented legal sense. The Israeli chicken schnitzel is common fare inside a baguette drowned in ketchup and mayonnaise sold in a paper bag and and at every central bus station and ‘greasy spoon’ in the country.
That said, it is a great cheap meal for home and if your kids ask what’s for dinner and you reply chicken schnitzel, the response will be a raucous YUMMMM!!
From a 14.00 NZD pack of four chicken breasts, you can slice 16 to 20 schnitzels, which is good economics for a large family feed, or dinner and lunch for a couple of days in a nuclear family.
Israel has minimal grazing land available for beef or sheep, so chicken, which can be raised intensively in chicken coops, has become the go-to protein in this semi-arid, thin slither of a country.
Chicken schnitzels (16-20 portions)
Ingredients:
- About 1 kg cleaned chicken breasts, fresh or frozen
- 500 g flour
- 500 g breadcrumbs (or, if you want to go fancy, panko)
- Small handful of fresh, dried oregano
- Salt and freshly ground black pepper
- 2 large eggs
- Water for egg wash
- Paper towels
- Canola oil for frying
Method:
If using frozen chicken breast, defrost overnight in fridge.
Put flour, breadcrumbs and eggs into three separate bowls. Whisk eggs and add ¾ cup of cold water. Add a very small pinch of salt and pepper to each bowl, plus crumble a large pinch of fresh dried oregano or a pinch of store-bought oregano into each bowl, mix well with a fork, set aside.
Best to wear gloves. Place chicken breast on a cutting board atop a wet cloth so the board doesn’t move when cutting, for safety reasons. Place your gloved palm on the top surface of the chicken and cut ¾-cm-thick slices of chicken using a very sharp knife. Set aside the slices on a plate until finished.
Set up the bowls in order: flour, egg wash and bread crumbs. Place two slices of chicken at a time into the flour, shake the bowl, turn over the schnitzel, making sure it is well dusted, then place into the egg wash, ensuring both sides are well covered, then into the breadcrumbs. At this point, if your schnitzel is too thick use your fist to gently expand the schnitzel, making it thinner. Place on a plate once prepared and set aside. Don’t discard any small pieces or broken schnitzels, as you can fend off the kids with those if needed.
Set a frying pan on medium heat and pour in canola oil to a depth of about 1.5 cm. Have paper towels ready to pat down the schnitzels as they come out of the pan. The oil is ready when you sprinkle a pinch of breadcrumbs into the oil and it visibly starts frying. Cook schnitzels a couple of minutes on each side until they are golden brown, then place on the paper.
These schnitzels are a real treat hot, warm or even sneaked cold from the fridge.
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