i think that Schnitzle and pititeem is the hands down favorite israeli meal at home. anything deep fried in oil is good, but when you add an array of spices you get an amazing sensasion in every bite. leftovers are great cold over a salad (if there are any)
Schnitzle and Pititeem (israeli cous cous)
Servings
Ingredients
- 2 whole chicken breasts
- 2 cups bread crumbs
- 1 heaping tblsp sweet paprika
- 2 heaping tblsp chicken soup powder mix
- 1 tsp cumin
- 1 heaping tblsp oregano
- 1 tsp spicy paprika
- 1 heaping tblsp sesame seeds
- 1 heaping tblsp zatar
- 1 tblsp tumeric
- 1 heaping tblsp garlic powder
- 1 tsp Black pepper
- 1/2 cup Water
- 2 Eggs
- 1 large oinion
- 1/2 cup cooking oil
- 2 TBLSP olive oil
- 2 cups dry piteetem israeli cous cous
- 2 cups boiling water
- 6 garlic cloves
Instructions
Preparation
- 1 slice the chicken breasts into thin slices (by usuing the butterfly tehnique)2 make the coating by mixing in a bowl- bread crumbs, soup powder, paprikas, garlic powder, oregano, zatar, sesame seeds, cumin, tumeric and pepper.3 heat on med-high heat 1/2 cup oil in a skillit.4 in a med sized bowl mix 2 eggs and 1/2 cup water.5 dip each chicken slice in egg then coat with bread crumb mix, (at this stage you can refridgerate or freeze)6 once the oil is hot enough that when dipping the end of a wooden spoon in it it bubbles, add a few chicken slices at a time ot to over crowd the pan, cook on each side till golden brown then flip.7 remove to a plate lined with paper towels.8 to prepare the pititeem (israeli cous cous) heat a small lided pot on the stove with 2 tblsp olive oil, chop onion and garlic well and add, cook a few minutes until soft. add pitetim (israeli cous cous) add a good sprinkle of salt and pepper. then add 2 cups boiling water, stir, cover9 leave the heat on high until it boils then reduce to low untill all of the water had evaporated, turn off heat and let sit 5-10 min.10 enjoy!
Special instructions
- i think that Schnitzle and pititeem is the hands down favorite israeli meal at home. anything deep fried in oil is good, but when you add an array of spices you get an amazing sensasion in every bite. leftovers are great cold over a salad (if there are any)
- Source:
- my kitchen
You can use matza meal, either crush it yourself or pre-maid. Once you add in your spices it will still be delishes! Or if you eat kitniyot you can crush up kfp bissli, or even kfp potatoe chips. The possibilities are endless!!
I would suggest Jeff Nathan’s gluten free bread crumbs they are non gebrokts and really good for schnitzel if you can’t find them, try a nut crusted chicken recipe and use potato starch in place of flour.
how do you make schnitzel without breadcrumbs. i want to make it for pesach non gebrokts. any suggestions. many thanks