Did you know that today is schnitzel day?
Even the popular dish from Austrian cuisine, which is made of fried or baked meat coated with breadcrumbs or flour, won its own day and for good reason.
The schnitzel in its various versions has become a common dish in many countries of the western world.
On the occasion of Schnitzel Day, which falls on February 23, we have brought you eight surprising facts about the favorite food as well as a secret recipe of the "Master Chef" culinary brand for preparing super crunchy chicken schnitzel in a special cut.
Thanks to the recipe, the schnitzel comes out very crispy, just like in restaurants.
Crispy schnitzel, photo: PR
Recipe for making crispy schnitzel
Ingredients for 4 dishes:
2 whole pieces of chicken breast (butterflies), cut into 4 portions (and not flattened)
1 cup flour
2 eggs
1 tablespoon Master Chef soy sauce
1.5 cups of Master Chef bread crumbs
Oil for deep frying
Preparation:
Prepare 3 bowls: one with flour, the second with eggs mixed with soy, and the third with bread crumbs.
Cut deep grooves across each piece.
Flour the pieces and make sure that the flour reaches all the grooves.
Dip in the egg batter and transfer to breadcrumbs for coating.
Heat oil for deep frying.
Fry until golden.
Serve with the spreads.
To submit:
Mustard Master Chef.
Mayonnaise from the Master Chef's pressed mayonnaise series, including: regular, garlic, spicy, truffle, wasabi.
The schnitzel was adopted in every home in Israel, photo: Public Relations
Eight surprising facts about schnitzel:
According to tradition, the dish was brought to the Austro-Hungarian Empire from Italy by Field Marshal Radecki in 1857.
In 1900, the term Viennese schnitzel was coined after the Austrian city, Vienna.
The schnitzel was brought to Israel by Ashkenazi Jews, and is considered part of Jewish cuisine.
Only in Israel has the name "schnitzel" been borrowed for other fried foods coated with breadcrumbs, such as fish schnitzel or corn schnitzel.
In the Argentinian version, the schnitzel is called Milanesa and is based on thin, lean beef, baked in the oven or deep fried.
A Swiss version of schnitzel is "cordon bleu" which means "blue ribbon", the name is given to it because it is made of two pieces of meat with a filling in between and they are coated and fried.
Corn schnitzel launched by the Tivol company in 1993 became the best-selling prepared schnitzel in Israel.
There is a halachic discussion surrounding the blessing of the schnitzel since it consists of meat that is blessed by everything and a coating that is blessed by foods.
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