Israeli Schnitzel
— Mother recipe · ar de en es fr it ja pt ru zh
A classic of Israeli cuisine with a Mediterranean twist, the Israeli Schnitzel is crispy and delicious.
📷 Kurtzrig — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 20 min prep + 15 min cottura · 2 porzioni · facile
Ingredients
- 2 beef or veal cutlets, cut into thick slices
- 100 g of bread crumbs
- 100 g of zucchini, sliced thinly
- 100 g of tomatoes, sliced thinly
- 50 g of onions, sliced thinly
- 1 tablespoon of balsamic vinegar
- Salt and pepper to taste
- Olive oil for frying
Method
- Take the meat cutlets and dry them well. Coat each side with bread crumbs, pressing gently.
- In a pan, heat the olive oil to medium-high heat. Fry the cutlets for about 3-4 minutes on each side, until they are crispy.
- In another pan, quickly fry the zucchini, tomatoes, and onions for 1-2 minutes until they are soft and lightly golden.
- Stack the meat cutlets over the fried vegetables, adding a pinch of salt and pepper, and a tablespoon of balsamic vinegar.
- Serve immediately to enjoy the crunchy and flavorful Israeli Schnitzel.
The story
The Israeli Schnitzel is a local adaptation of the famous German dish, tailored to the local culinary traditions and taste preferences of the country.
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