More than Fried Chicken: its Schnitzel

You will see it on many restaurant menus and being served in Israeli homes. Its origins are Central European, but many people adore this dish. Schnitzel has become more than just a food Ashkenazim eat. Everyone eat schnitzel. Brought by Ashkenazim to Israel, Schnitzel in Israel is unique in that it is for the most part chicken and not veal, beef, or pork as it would be in Central Europe. You can find schnitzel on the menus of the shwarma and falafel stand, to the cafes of Central Tel Aviv, and to the homes of the typical Israeli family. For those people who find cooking to be a hard task, Israeli grocery stores have frozen ready to heat up versions  of Schnitzel which many people use because of its convenience. Either made at home or eaten on the street in a pita or baguette as a sandwich. Schnitzel is one of the major foods that if you spend considerable time Israel, you will gain an appreciation for it. To cook it at home, you can easily go to the butcher and ask for schnitzel of chicken. Many butchers here in Tel Aviv already have made Schnitzel pieces so its easy to bring home, bread the chicken, and then fry without any headaches. To make the breading stick to the chicken you will need three stations. The first station is flour with salt and pepper. At this stage you could add spices if you want. The next station is beaten eggs. The final station is breadcrumbs. Place the chicken into the flour, then the eggs, and finally the breadcrumbs. It is crucial to make sure that each piece is coated thoroughly with first the flour, then the eggs, and then the breadcrumbs. When the Schnitzel breaded you should put the Schnitzel in the refrigerator for about an hour so that the breading sticks to the chicken. Then fry in a frying pan with enough oil. Schnitzel is extremely easy to make from scratch. I suggest you make it for yourself. It is one of my favorite meals to make here in Israel.