The ultimate comfort food.
By Adeena Sussman for MyJewishLearning.com
In all my years living in and visiting Israel, I never tired of the crisp, freshly breaded and fried cutlets known as schniztel. Adapted by immigrants from the classic Viennese Wiener Schnitzel made with veal, the Israeli version originally featured turkey, which was much more plentiful at the onset of the Jewish State than beef, or even chicken.
In Israel you'll find a wide variety of schnitzel, adapted to adhere to familial or ethnic traditions and tastes. I like mine a bit spicy and add sesame seeds for a subtle nuttiness. I also prefer a coating of bread crumbs, which provide a crisper crust than matzah meal, which is denser and absorbs more oil.
Continue reading.
For more great Jewish cooking ideas, check out our
page.
No comments:
Post a Comment