Before getting started, a few useful tips:
The chicken: In recipes that use smaller pieces of chicken, regular schnitzel cutlets can be replaced with chicken breast fillets (sold separately). They are more tender and turn out especially tasty.
The breadcrumbs: Any type of breadcrumbs will work for the recipes. Personally, I like pale panko breadcrumbs, without food coloring, as well as breadcrumbs made from grissini. My favorite option is to mix the two.
The frying: How do you know the oil is hot enough? Insert the end of a wooden spoon, or the wooden end of a match, into the oil. If bubbles immediately form around it, the oil is ready.
The first dish is a classic with a surprise inside: a wonderful herb filling. I call it “gourmet schnitzel for adults,” although my children love it too.
For this version, it is best to use a whole chicken breast that has not been flattened into schnitzel cutlets, because it is easier to work with. Pay attention to the cutting instructions for the chicken breast, and you can also ask the butcher to do it for you.
Chicken Kiev-style schnitzel with herb filling
Ingredients (5 servings)
1 kg (2.2 lb) chicken breast, about 3 whole butterflied breasts
Oil for deep frying
For the filling:
150 grams (5.3 oz) non-dairy butter substitute, margarine or coconut oil, at room temperature (For a non-kosher version, use butter)
1/4 cup chopped parsley leaves
1/4 cup chopped chives
For the coating:
2 eggs
About 120 grams (about 1 1/4 cups) breadcrumbs
Salt
Black pepper
Preparation:
- Prepare the filling: Place the non-dairy butter substitute, or one of the alternatives, in a bowl. Add the parsley and chives and mix until incorporated. Shape into a long log about 1.5 centimeters (1/2 inch) in diameter. Wrap in plastic wrap and freeze for at least 15 minutes.
- Divide each butterflied chicken breast in half. Slice each half horizontally, as if splitting a pita into two rounds, but do not cut all the way through. Open the two layers into one flat piece. Cover with plastic wrap and pound with a meat mallet to create a large, thin sheet. Prepare 6 to 7 sheets this way.
- Cut the chilled filling log into pieces, matching the number of chicken sheets. Place one piece along the narrow side of each chicken breast sheet. Fold the right and left sides over it, then roll up like a roulade so the filling is fully enclosed, with no openings, and tightly sealed. Repeat with all the pieces. Freeze for about 15 minutes.
- Prepare the coating: Beat the eggs in a bowl. Spread the breadcrumbs on a suitable plate. Dip the chicken in the egg, then coat with breadcrumbs. Freeze again for 10 minutes. If not frying immediately, the pieces can be refrigerated for several hours.
- Heat oil in a pot to a depth of 8 centimeters (3 inches). If using an electric fryer, heat to 180 degrees Celsius (350 F).
- Season the pieces with salt and pepper. Fry for about 3 minutes over high heat, until golden. Lower the heat, turn the pieces over and fry for about 5 more minutes. If using an electric fryer, reduce the temperature to 170 degrees Celsius (340 F). Remove and transfer to a plate lined with paper towels. Serve hot.
Storage: Keeps for up to 3 days in the refrigerator. Reheat in an oven preheated to 150 degrees Celsius (300 F).
Bonus: creamy non-dairy mashed potatoes
Peel and dice 6 potatoes. Transfer to a pot, add 1 teaspoon salt and pour in enough water to cover the potatoes by 1 centimeter (1/2 inch). Bring to a boil and cook for about 15 minutes more, until tender. Drain.
Add 2 tablespoons coconut oil or non-dairy butter substitute and mash. Add 1/2 cup almond milk or coconut milk and continue mashing gently, just until the desired texture is reached. Over-mashing will make the potatoes gluey. Season with a little nutmeg, salt and pepper, and serve hot.
Asian-style schnitzel: quick tempura chicken
800–900 grams chicken fillets or chicken breast, cut into 2 x 1/2-centimeter pieces (1.75–2 lb; about 3/4 x 1/4 inch pieces)
Oil for deep frying
For the tempura:
1 cup self-rising flour, 140 grams (about 5 oz)
1/2 cup cornstarch, 70 grams (about 2.5 oz)
1 teaspoon baking soda
1 egg
1 cup soda water, 240 ml (1 cup)
1/3 cup chopped parsley or cilantro
Salt
Black pepper
Preparation:
- Prepare the tempura: In a bowl, mix the flour, cornstarch and baking soda. Add the egg, soda water and parsley or cilantro, and whisk well for about 1 minute. Season with salt and pepper.
- Heat oil in a pot for deep frying.
- Dip the chicken pieces in the tempura batter, gently shake off any excess and place them in the pot. Fry in batches, depending on how much fits in the pot. Fry for 3–4 minutes, until golden. If the pieces do not turn over on their own, flip them. If they brown too quickly, lower the heat. Remove and transfer to a plate lined with paper towels.
- Serve hot, preferably with sauce.
Storage: Keeps for up to 3 days in the refrigerator. Reheat for 5–6 minutes in an oven preheated to 170 degrees Celsius (340 F).
Bonus: quick 30-second sauce
In a small bowl, mix 4 tbsp mayonnaise, 3 tbsp ketchup, 1 tbsp barbecue sauce and 1/2 tsp vinegar.
Pirschnitzel: schnitzel with the mashed potatoes already inside
Ingredients
600–700 grams chicken breast or chicken fillets (1.3–1.5 lb)
For the mashed potato layer:
3–4 medium potatoes, peeled and cut into medium cubes
3 tbsp olive oil
1/2 tsp grated nutmeg
Salt
Black pepper
For the coating:
2 eggs
About 150 grams breadcrumbs (about 5.3 oz; 1 1/2 cups)
1/2 tsp grated nutmeg
Oil for frying
Preparation:
- Prepare the mashed potatoes: Place the potatoes in a pot, add 1 tsp salt and pour in enough water to cover the potatoes by 1 centimeter (1/2 inch). Bring to a boil and cook over high heat, uncovered, for about 15 more minutes, until tender. Drain.
- Transfer the hot potatoes to a bowl, add the olive oil and mash just until smooth. Do not over-mash, or the potatoes will become gluey. Add the nutmeg, salt and pepper and mix.
- If needed, pound the chicken pieces so they are relatively thin. Season with salt and pepper. Cover each piece with a layer of mashed potatoes about 1/2 centimeter thick (about 1/4 inch).
- Prepare the coating: Beat the eggs in a bowl. Spread the breadcrumbs on a suitable plate and mix in the nutmeg. Dip the chicken pieces, with the mashed potato layer, in the egg, then coat with breadcrumbs.
- Heat about 4 tbsp oil in a pan. Fry the pieces for about 4 minutes on each side, until golden. Fry in batches and add more oil as needed. Remove to a plate lined with paper towels. Serve hot.
Storage: Keeps for up to 3 days in the refrigerator. Reheat for about 8 minutes in an oven preheated to 160 degrees Celsius (320 F).
Bonus: roasted sweet potato wedges
Cut 2 medium sweet potatoes into 8–10 wedges. Brush them with about 1/3 cup olive oil and season with coarse salt and ground pepper. Bake for 15–20 minutes in an oven preheated to 210 degrees Celsius (410 F), until tender.
Schnitzel-mafrum with ground chicken filling
Ingredients:
2 medium eggplants
Salt
For the filling:
1/2 kg ground chicken (1.1 lb)
1/3 cup finely chopped parsley and cilantro leaves
1 carrot, peeled and finely grated
1 tsp sweet paprika
Salt
Black pepper
For the coating:
About 1/2 cup flour
2 eggs
About 120 grams breadcrumbs (about 4.2 oz; 1 1/4 cups)
Oil for frying
Preparation:
- Cut the eggplants into thin slices, 3–5 millimeters thick (about 1/8–1/4 inch). Salt them.
- Prepare the filling: Place all the filling ingredients in a bowl and mix well. Place a heaping tablespoon of the filling on half of the eggplant slices, then close with the remaining slices to form sandwiches. Press to seal.
- Prepare the coating: Place the flour on a suitable plate. Beat the eggs in a separate bowl. Spread the breadcrumbs on a third plate. Dip the eggplant sandwiches first in flour, then in egg, and finally coat with breadcrumbs.
- Heat oil for deep frying. If using an electric fryer, heat to 170 degrees Celsius (340 F). Fry over high heat for about 4–5 minutes on each side, until golden. Fry in batches, depending on the size of the pot. If the eggplants brown too quickly, lower the heat. Transfer to a plate lined with paper towels.
Serve hot, preferably with matbucha or a spicy tomato sauce.
Storage: Keeps for up to 3 days in the refrigerator. Reheat for about 6 minutes in an oven preheated to medium heat.
Vegan tofu schnitzel with chraime sauce
For the sauce:
3 tbsp olive oil
1 red bell pepper, diced
1 yellow bell pepper, diced
Optional: 1 hot red or green pepper, thinly sliced
8 garlic cloves, peeled and sliced
1/2 tsp hot paprika
1/2 tsp sweet paprika
1 can peeled crushed tomatoes, 400 grams (14 oz)
1 fresh tomato, cut into eighths
1 heaping tbsp tomato paste
1/2 cup water, 120 ml (1/2 cup)
Salt
Black pepper
3 tbsp chopped fresh cilantro
For the patties:
300 grams plain tofu (10.5 oz)
4 tbsp panko breadcrumbs, or 1 thick slice dry bread
Leaves from 1 bunch cilantro or parsley
1/2 red onion, peeled
2 garlic cloves, peeled
For the coating:
Water, or 2 eggs for a vegetarian version
About 100 grams fine breadcrumbs (3.5 oz; about 1 cup)
Oil for deep frying
Preparation:
- Prepare the sauce: Heat the olive oil in a large pan. Add the bell peppers, and the hot pepper if using, and fry for about 2 minutes. Add the garlic and both types of paprika and fry for about 1 more minute. Add all the tomatoes, crushed tomatoes, fresh tomato and tomato paste, along with the water. Mix and bring to a boil. Lower the heat to medium and cook for about 10 minutes. Season with salt and pepper, sprinkle with cilantro and remove from the heat.
- Prepare the patties: Place all the patty ingredients in a food processor and process into a crumbly mixture. Shape into about 15 patties.
- Prepare the coating: Brush the patties with water and dip them in the breadcrumbs. For the vegetarian version, dip the patties in beaten egg and coat with breadcrumbs.
- Fry: Heat oil in a pot for deep frying. If using an electric fryer, heat to 170 degrees Celsius (340 F). Fry for 2–3 minutes on each side. Transfer to a plate lined with paper towels.
- If needed, warm the sauce slightly. Add the patties to the pot, or divide the sauce among plates and place the patties on top. Serve.
Storage: Keeps for up to 3 days in the refrigerator. It is best to store the patties and sauce separately. Reheat in the microwave.