Israel-inspired Chicken Schnitzel Sandwich

By • April 19, 2016 0 Comments

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Author Notes: I lived in Jerusalem for a summer-long research fellowship. Everyday on my way to and from work I walked through the legendary open market, called the Shuk. I often shopped there and often ate there at the colorful little stands and kiosks.
Schnitzel is a popular dish in the Holy Land, brought to Israel by the Eastern European Jews. I worked with BonAppitit's schnitzel recipe and added some Middle eastern seasoning. The dish itself is meant to reflect other flavors of the region, and how it is often served in Israel.


Makes 4 sandwiches

  • 4 boneless, skinless chicken breast cutlets, pounded to between 1/4 and 1/8 inch thickness.
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 tablespoon brown or dijon mustard, plus more for buns
  • kosher salt and pepper
  • 1 teaspoon Harrisa
  • 2 tablespoons oil for frying (1 per batch)
  • 4 buttery hamburger buns
  • 1 cucumber, sliced
  • 2 tablespoons Tahini
  • kosher pickles for toppings
  • 1 lemon, cut into wedges
  1. Pound the chicken to the desired thickness and place to the side
  2. Organize stations for preparing the chicken for frying. One dish with the flour + salt and pepper. Whisks eggs with the mustard and pour in the second dish. Toss together panko and harrisa in the third dish.
  3. Working one cutlet at a time dredge in flour, submerge in the egg mix, and coat in the panko crumbs. Be sure to shake off excesses at each step for each cutlet.
  4. working in two batches heat frying oil in a skillet (preferably cast-iron just cause its awesome, but any will suffice). When the oil is hot lay two cutlets on the pan. They will make that awesome frying noise. You will want to cook about 3-5 min per side based on thickness. The crumbs should be nice and brown and crispy. Repeat with remaining oil and cutlets. Allow cutlets to drain on a plate with a few paper towels.
  5. Toast your buns. While they are toasting mix the tahini with the olive oil and a little harrisa to bring out a savory flavor. Toss your cucumber slices in olive oil and some pepper.
  6. On the now warm buns spread mustard on one side and the Tahini dressing on the other. Place your schnitzel and squeeze lemon over the crispiness. Layer the cucumbers and pickles (little redundant but the flavor is great). Keep in mind you can add any topping you like, slaw, parsley, hummus, etc. Be creative and enjoy with side of fries, Israeli salad, or feta (Keep it Mediterranean)

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