Schnitzel has its roots in Europe, and there is some debate about its exact origin. The most well-known version is the Wiener Schnitzel, which is considered the national dish of Austria. The traditional recipe first appeared in 19th-century documents, but it may have arrived there earlier from Italian cuisine.
And how did schnitzel become a star in Israel?
Schnitzel arrived with waves of immigration from Europe and quickly became a favorite home dish. Since veal, as the original schnitzel was, was expensive and difficult to obtain, Israelis adopted a local version based on chicken breast, which became the most common in the country. Over the years, schnitzel has become an integral part of Israeli cuisine – served with mashed potatoes, rice, or of course, French fries and a fresh salad.
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As part of the culinary brand Master Chef's Schnitzel Day celebrations, the brand is launching a new product to upgrade the schnitzel - Japanese-style white panko crumbs for an especially crunchy and crispy coating.
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The new product joins the variety of solutions offered by the brand in the world of breadcrumbs, including golden breadcrumbs, seasoned breadcrumbs, panko crumbs, a mix for making nuggets, and more.
Karin Shahin, manager of the 'Master Chef' business unit in Shestowitz: "Everyone loves schnitzel, from children to adults, fried or baked schnitzel, thin or thick schnitzel, spicy or not.
""Schnitzel is much more than a beloved dish – it is a culinary symbol with a fascinating history, which has evolved over the years and become one of the most popular dishes in the world and, of course, in Israel.".
Ingredients for 4-6 servings:
500 grams thinly sliced chicken breast
Deep frying oil
For the batter:
2 eggs
1 tablespoon grainy Dijon mustard and/or 1 teaspoon Master Chef's smooth Dijon mustard
1 tablespoon Master Chef garlic mayonnaise
1 tablespoon Master Chef sweet chili sauce
For coating:
1 cup flour
1 cup cornstarch
Egg batter
2 cups Master Chef golden breadcrumbs
How to prepare:
1. Prepare two bowls: in one, mix the batter ingredients, in the other, sprinkle with breadcrumbs.
2. Soak the sliced chicken breast in the batter for 10 minutes.
3. Coat the pieces with breadcrumbs and place in the refrigerator for half an hour.
4. Heat oil for semi-deep frying in a wide frying pan.
5. Fry the sliced pieces until nicely and deeply golden brown on both sides.
Three forms of presentation:
1. Schnitzel in a tortilla (wrap) – Spread a tortilla with Master Chef garlic mayonnaise, add avocado, tomatoes and cilantro. Add schnitzel strips and roll up.
2. Schnitzel in a baguette, stir-fried Thai style – Mix strips of cabbage, carrots and pepper with Master Chef Teriyaki sauce in a bowl. Spread the baguette with Master Chef Spicy Mayonnaise and fill with vegetables and schnitzel strips. You can also add Master Chef Sriracha sauce at the end.
3. Schnitzel in a bun – Friday style, with matbocha and vegetables – cook Master Chef tomatoes with peppers, paprika and garlic, over low heat for an hour and a half. Spread on a bun, add schnitzel and, if desired, fried eggplant slices.
