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.
The spices here are only a recommendation--it's fun to adjust the herbs to your liking. The smaller tenders make a great snack for kids, and any leftover schnitzel is superb as a day-after sandwich, stuffed into a pita with some salad and a drizzle of tahini.<<< Less
1 1/2 lbsskinless boneless chicken or turkey breast (about 6 breasts), sp 1/2 teaspoonsalt, plus more for seasoning 1/4 teaspoonblack pepper, plus more for seasoning 1 cupbread crumbs 2 Tablespoonssesame seeds 1/2 teaspoonpaprika 1/2 teaspoongarlic powder 1/4 teaspoonchili powder or cayenne 1/2 teaspoondried parsley 1/2 cupflour 2eggs, beaten 1/2 cupoil, for frying