Chicken, veal or vegan, for beginners and advanced • Chef Barnea Schles presents: How to prepare the perfect version for the most popular dish

• Read everything - and you know everything about survivors // Photo: Getty Images

Get to know our new section, "Return to Basics." In each article, we choose a favorite and popular dish and with the help of chefs and professionals we will gather for you everything you need to know about it, the common preparation methods, different recipes for its preparation and of course, smashing myths.

The section opens with one of Israel's favorite foods - schnitzel. The Israelis, too, did not try and label the property as a local invention, but it did not. The origin is in the Austrian kitchen, circle or beef, but in Israel the most common version is of course the chicken. Baked or fried, in a baguette or dish, this is a dish that no one can really refuse, and if so many people love it, it's time you know everything about it, and most importantly, how to make it properly

Barnas Schloss, a private chef for events and culinary consultant, who has a history of running some of the top restaurants in Israel, has collected for you surfers everything you need to know and do to prepare the perfect schnitzel and after them, three more upgraded recipes for chicken, veal and even vegan. Appetite!

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The most delicious schnitzel is what we like to call "mom's schnitzel", which is actually a spare chicken breast. The beneficiaries will choose chicken or poppy but in the end, also because of the price, everyone returns to the chicken. There are those who are loyal to the origin and choose a veal or beef portion that taste just as different but taste and different. For vegetarians and vegans, it is recommended to use vegetables such as eggplant or sweet potato and fry in crispy coating. We will, anyway, continue with the classic - thinly sliced ​​chicken breast in a night of egg and topping breadcrumbs.

Raw materials - this is what it should look like // Photo: Getty Images

Batter:

In most recipes, you will be ordered to dip the schnitzel at night with one season or another and then transfer to topping. I believe it is desirable to soak the chunks in the night before coating, the ideal is to prepare a few hours in advance, but the half-hour soaking will also affect the taste.

On the whole theme of the batter, the choices are endless, so what matters is your personal taste. To me, the perfect batter is a scrambled egg, a spoon of smooth Dijon mustard, half a crushed garlic tooth and a spoonful of soy. You can add garlic or soak in brine (salt solution) at night, you can give up the soy and instead add thyme or sage but what matters is the soaking that will make the analyzer get deeper, soft and moist flavors that will make the schnitzel more juicy.

The crust:

Here, too, we have quite a few options and the choice is difficult. Golden or regular breadcrumbs, panko (Japanese breadcrumbs) plain or seasoned with herbs or sesame seeds. I personally prefer the usual and minimalist choice - golden breadcrumbs mixed with a little sweet paprika.

Just before being thrown into a pan // Photo: Getty Images

The fryer:

Just before frying, it is important to tighten the cut to the pile of breadcrumbs and a second before "throwing" into the pan we must shake the leftovers softly. This way the chunk will remain crispy and the oil will not burn on the sides of the schnitzel.

Let's start with the question: "Deep oil or low oil". In terms of oil, any non-dominant vegetable oil will do the job, olive oil is less preferable, although healthier, both because of its flavor and because it burns at a lower temp than other vegetable oils. It is advisable to choose unpasteurized oils, since the unpasteurized oil is produced at high temperatures, which obscure the healthy values ​​of the oil.

The ideal temperature and manner of frying for oil is 170 degrees and deep oil. The heat intensity should be medium and of course it is desirable to test with a small and solitary chunk if the fire is hot enough. If the schnitzel you threw into the pan did not sink and did not get color quickly - you are in the right place.

Add-on:

Most of us can't really resist eating right out of the frying pan, if you managed to get through the tempting phase and waited patiently, the recommended addition is of course a smooth and velvety mashed potatoes, on which we have already written some helpful tips.

And now, combine the recipes:

Chicken schnitzel on Crust Bisley Grill

chunk:
700 grams of chicken breast sliced ​​according to the crush

For the night:
3 eggs
Tablespoon of mustard
No crushed tooth
2 tablespoons soybeans
It is recommended to soak for two to night in the fridge.

For coating:
A glass of golden crumb
Half a cup of Bisley grill chopped, broken, crushed

Preparation:
After soaking, shake the egg residue gently and transfer to the coating mixture one by one, tighten tightly and shake leftover before entering the oil.
It is recommended to fry in half oil for about two minutes on each side depending on the size of the portion.

This is what it looks like at the end // Photo: Getty Images

Veal schnitzel in crust, rye bread, parsley and thyme

chunk:
700 grams thinly sliced ​​spoon with the sore side of the hammer

For the night:
3 eggs
No crushed tooth

For coating:
Normal crumb
Spoon chopped parsley
Spoon chopped thyme leaves

Preparation:
Before soaking, gently flatten the chunks with a gently hammered hammer. The goal is to soften the meat a bit, not make it transparent.
After soaking, shake the leftover egg and transfer one by one to coat, clamp and transfer to an oil pan.
Fry in medium heat until golden brown on both sides.

Schnitzel eggplant seasoning spice mix

chunk:
2 elongated eggplants are relatively thick in length

For the night:
2 cups flour
Half a teaspoon of salt
Half a teaspoon of thinly ground black pepper
Half a teaspoon of sweet paprika
1 cups of sear
Teaspoon cayenne spice
Half a teaspoon of crystalline garlic
Half a teaspoon of dry onion powder

Preparation:
The eggplant should not be soaked, but it should be sprinkled with salt before frying, and stir in some liquid.
After wiping the salt, transfer to a well dipped batter and transfer to a deep oil, 160-170 degrees, until golden.
Take out absorbent nir and eat hot but carefully.

Barnas Schles // Photo: Matan Turkey