The usual and ultimate dish for children and adults can be in completely different flavors if you add to it toppings that you have not thought of before
How much we love schnitzel, and rightly so.
The thin chunks of chicken, generously coated in breadcrumbs, fried to a delightful crispiness.
So delicious, so simple, so routine.
But even the more corny dish on our weekly menu can prove to be creative and intriguing.
It all lies in investing thought, seasoning and creativity.
Even if you start seasoning the egg simply and with the help of the spices that are most available to you - the result will be noticeable from the first schnitzel.
And if you expand the canvas to a rainbow of flavors around the world and mix different types of bread crumbs into a perfect coating - then you have a celebration of varied and delicious flavors.
Photo: Moshe Ben Simhon
Chicken schnitzel with teriyaki and coconut coating
List of ingredients for 4 servings:
8 units of schnitzel
1 egg
2 tablespoons coconut cream
3 tablespoons teriyaki
To coat:
1 cup bread crumbs
1 cup bread crumbs Fanko
¼ cup ground coconut
Frying oil as needed
Olive oil as needed
How to prepare:
1. In a small, wide bowl, whisk together egg, coconut cream, and teriyaki sauce for a uniform batter.
Mix bread crumbs, panko and coconut on a flat plate.
Dip the schnitzels in the seasoned egg so that they float on all sides.
You can soak a little in the batter to strengthen the flavors.
4. Shake the schnitzels from excess egg and then coat evenly with the crumb coating, tightening well.
5. In a wide pan, heat oil for frying, add olive oil if desired.
Place the coated chunks in the hot oil so that the oil reaches half height but does not cover the schnitzels.
6. Fry the schnitzels on both sides until golden.
Remove with a spatula to a plate lined with paper towels and soak up oil residue.
7. Serve hot.
Provencal-coated chicken schnitzel
List of ingredients for 4 servings:
8 units schnitzel
1 egg
2 tablespoons mustard
2 tablespoons honey
Spices that you like - oregano, rosemary, thyme and more
For the topping:
1 cup bread crumbs
1 cup grissini bread crumbs or indulge in
frying oil as needed
Olive oil as needed
How to prepare:
1. In a small, wide bowl, beat egg, honey and mustard until smooth.
2. Mix different bread crumbs in a flat plate.
Dip the schnitzels in the seasoned egg so that they float on all sides.
You can soak a little in the batter to strengthen the flavors.
4. Shake the schnitzels from excess egg and then coat evenly with the crumb coating, tightening well.
5. In a wide pan, heat oil for frying, add olive oil if desired.
Place the coated chunks in the hot oil so that the oil reaches half height but does not cover the schnitzels.
6. Fry the schnitzels on both sides until golden.
Remove with a spatula to a plate lined with paper towels and soak up oil residue.
7. Serve hot
Chicken schnitzel with a Tuscan coating
List of ingredients for 4 servings:
8 units Schnitzel
2 eggs
2 tablespoons sun-dried tomato spread
Spice mixture - dried garlic, paprika, oregano and other
chopped herbs - parsley, basil
For the topping:
1 cup bread crumbs
1 cup grissini bread crumbs or indulge in
frying oil as needed
Olive oil as needed
How to prepare:
1. In a small and wide bowl, beat eggs, tomato spread, spices and herbs to a uniform batter.
2. Mix different bread crumbs in a flat plate.
Dip the schnitzels in the seasoned egg so that they float on all sides.
You can soak a little in the batter to strengthen the flavors.
4. Shake the schnitzels from excess egg and then coat evenly with the crumb coating, tightening well.
5. In a wide pan, heat oil for frying, add olive oil if desired.
Place the coated chunks in the hot oil so that the oil reaches half height but does not cover the schnitzels.
6. Fry the schnitzels on both sides until golden.
Remove with a spatula to a plate lined with paper towels and soak up oil residue.
7. Serve hot