Israeli Schnitzel Sandwich
Schnitzi Schnitzel Bar, in Brooklyn, New York, makes 9 different types of schnitzel and serves them with 13 varieties of homemade sauce. This recipe is an adaptation of its chile-flecked "Spanish" schnitzel. This recipe first appeared in our April 2011 special Sandwich Issue with author David Sax's article Taste of Home.
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Credit: Michael Kraus
SERVES 4
FOR THE PESTO SAUCE:
6½ cups packed basil leaves
¾ cup plus 2 tbsp. extra-virgin olive oil
3 tbsp. toasted pine nuts
3 cloves garlic
Kosher salt and freshly ground black pepper, to taste
½ cup extra-virgin olive oil
¾ cup roughly chopped roasted red bell peppers
¼ cup distilled white vinegar
1½ tbsp. kosher salt
1 tbsp. red wine vinegar
1 tbsp. sweet paprika
1 tbsp. finely chopped oregano
1½ tsp. crushed red chile flakes
½ tsp. freshly ground black pepper
¼ tsp. ground cumin
3 cloves garlic
1 bunch flat-leaf parsley
FOR THE SCHNITZEL:
4 cups flour
4 cups flour
8 eggs, beaten
4 cups bread crumbs
½ cup crushed red chile flakes
12 ¼″-thick chicken cutlets
Kosher salt and freshly ground black pepper, to taste
¼ cup canola oil
2 medium yellow onions, thinly sliced lengthwise
4 12″ French baguettes, split Sweet chili sauce, to taste
4 cups loosely packed shredded romaine lettuce
3 ripe tomatoes, thinly sliced
½ cup sliced dill pickles
Make the pesto and chimichurri: Combine basil, oil, nuts, garlic, and salt and pepper in a food processor and process until smooth; transfer to a small bowl and set aside. Clean food processor, and add oil, peppers, white vinegar, salt, wine vinegar, paprika, oregano, chile flakes, pepper, cumin, garlic, parsley, and ¼ cup water. Process until smooth; transfer to a small bowl and set aside.
Place flour, eggs, and bread crumbs mixed with chile flakes in three separate shallow dishes; season flour and chicken with salt and pepper. Working in batches, coat cutlets with flour, shaking off excess. Dip in eggs, then dredge in bread crumb mixture. Set aside.
Heat oil in a 12″ skillet over medium-high heat. Working in batches, add cutlets and cook, turning once, until golden brown, 4–6 minutes. Transfer to paper towels to drain. Once all cutlets are cooked, add half the onions to skillet and cook, stirring often, until soft and caramelized, about 8 minutes.
Place three cutlets on bottom half of each baguette, and cover with sauces, to taste. Top each with lettuce, tomatoes, remaining raw onions, cooked onions, and pickles, and cover with top half of baguette.
Read my full review, and see some pictures here: http://islandvittles.com/2011/04/30/saveur-saturday-israel-schnitzel-sandwich/
Theresa
Exceptional