| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 22g | 4g | 45g |
| sugars | fibre | protein | salt |
| 4g | 3g | 45g | 1.3g |
Why I Love Israeli Chicken Schnitzel with Garlic Aioli and Salad
The scents, the colors, the layers of flavor that each bite holds, it’s no wonder I adore this Israeli Chicken Schnitzel with Garlic Aioli and Salad recipe so much. It is not just a recipe; it is a depiction of culture, a manifestation of tradition, and a token of comfort food that transports me back to the vivacious streets of Tel Aviv.
A Culinary Homage to the Big Apple
Drawing on my roots, this dish pays homage to the culinary melting pot that is my home city – New York. With diverse culinary influences from all around the world, the city that never sleeps has always been a smorgasbord of flavors – not unlike this recipe. Being able to whip up this Israeli delight in a New York kitchen is a testimony to the city’s cultural diversity and its passion for world cuisines.
Inspired By a Master Chef
I must tip my hat to renowned Israeli chef, Yotam Ottolenghi. His way of assembling the simplest ingredients into culinary masterpieces is nothing short of inspiring. His innovative approach to his native cuisine has profoundly influenced my interpretation of this chicken schnitzel recipe.
In terms of pairings, this Chicken Schnitzel with Garlic Aioli and Salad holds its own brilliantly. Nevertheless, if you’re looking to elevate your dining experience, a side of roasted potatoes or a refreshing glass of Sauvignon Blanc would be a delightful addition to the meal.
Not Just Another Schnitzel Recipe
This recipe, though similar to the common German schnitzel dishes, is markedly different. The garlic aioli and refreshing salad lend a Mediterranean flair that elevates it beyond the familiar.
It’s the kind of dish that takes you on a journey – from the bustling streets of New York to the vibrant beachfront cafes of Tel Aviv. Each bite transcends borders, proving once more that food is a universal language we all speak.
Now, what’s left is for you to take the leap, trust my recommendations, prepare the dish, and dip into the bountiful flavors that this Chicken Schnitzel with Garlic Aioli and Salad offers.
What You’ll Need
- For the Chicken Schnitzel:
- 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- Salt and pepper, to taste
- 3 eggs
- 1 tablespoon of water
- 3 cups bread crumbs
- 1/2 cup vegetable oil
- For the Garlic Aioli:
- 1 cup mayonnaise
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- Salt and pepper, to taste
- For the Salad:
- 1 large cucumber, diced
- 3 large tomatoes, diced
- 1 medium red onion, finely chopped
- 1 bunch fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Method
Step One:
To prepare the chicken schnitzel, begin by placing the chicken breasts in between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to about 1/4 inch thickness. In one shallow dish, mix the flour, salt, and pepper. In a second dish, beat the eggs with the water. In a third dish, spread the bread crumbs.
Step Two:
Heat the vegetable oil in a large skillet over medium-high heat. Dip each piece of chicken first in the flour, shaking off any excess, then in the egg mixture, and finally in the breadcrumbs, pressing them to adhere. Fry the chicken in batches for about 3 minutes on each side, until golden brown and cooked through. Drain on paper towels.
Step Three:
For the garlic aioli, whisk together the mayonnaise, minced garlic, and lemon juice in a small bowl. Season with salt and pepper to taste. Set aside.
Step Four:
To make the salad, combine the cucumber, tomatoes, red onion, and parsley in a large bowl. Drizzle with the olive oil and lemon juice, then season with salt and pepper. Toss to combine.
Step Five:
Serve the chicken schnitzel with a dollop of garlic aioli and a side of the fresh salad. Enjoy your meal!
