Entree: Israel – Israeli Street Food – שניצל בפיתה ➤ Shnitzel be-pita (Breaded pan-fried chicken cutlet served stuffed in a pita with salad, tahini, and pickles)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 4 boneless skinless chicken cutlets, approx. 6 oz (170 g) each
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) ground black pepper
- 2 large eggs
- 1 tbsp (15 ml) water
- 1 1/2 cups (150 g) plain breadcrumbs
- 1/4 cup (30 g) grated Parmesan cheese (optional)
- 1 tsp (4 g) garlic powder
- 1 tsp (2 g) smoked paprika
- 1/2 cup (120 ml) vegetable oil for frying, plus more as needed
- 4 pita pockets, about 6–7 inch (15–18 cm) each
- 2 cups (240 g) diced tomatoes (about 2 medium tomatoes)
- 1 1/2 cups (180 g) diced cucumber (about 1 medium)
- 1/3 cup (40 g) finely chopped red onion
- 1/4 cup (15 g) chopped fresh parsley
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) olive oil
- Salt and pepper to taste
- 1/3 cup (80 g) tahini
- 3 tbsp (45 ml) lemon juice for tahini sauce
- 3–4 tbsp (45–60 ml) warm water to thin tahini
- 1/4 tsp (1 g) kosher salt for tahini sauce
- 1/4 cup (60 g) pickled cucumbers or pickles, sliced
- 2 tbsp (30 g) amba (pickled mango sauce), optional
- Lemon wedges for serving

Instructions

1. Prepare the chicken: If cutlets are thick, pound lightly to 1/4–1/2 inch (6–12 mm) thickness. Season chicken with 1/2 tsp (2 g) salt and 1/4 tsp (1 g) pepper.
2. Set up dredging station: In one shallow bowl combine flour with remaining 1/2 tsp (3 g) salt and 1/4 tsp (1 g) pepper. In a second bowl whisk eggs with 1 tbsp (15 ml) water. In a third bowl mix breadcrumbs, Parmesan (if using), garlic powder, and smoked paprika.
3. Bread the cutlets: Dredge each cutlet in flour, shaking off excess; dip in egg wash; press into breadcrumbs to coat evenly. Place on a plate and let rest 10 minutes to set the crust.
4. Fry the schnitzel: Heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat until shimmering. Fry cutlets 2–4 minutes per side, depending on thickness, until golden brown and cooked through (internal temperature 165°F / 74°C). Work in batches to avoid crowding. Transfer to a wire rack or paper towels to drain and rest 5 minutes.
5. Make Israeli salad: In a bowl combine tomatoes, cucumber, red onion, parsley, 2 tbsp (30 ml) lemon juice, 2 tbsp (30 ml) olive oil, and salt and pepper to taste. Toss and refrigerate briefly if desired.
6. Make tahini sauce: Whisk together 1/3 cup (80 g) tahini, 3 tbsp (45 ml) lemon juice, and 1/4 tsp (1 g) salt. Add warm water 1 tbsp at a time until sauce is smooth and pourable, about 3–4 tbsp (45–60 ml).
7. Warm pitas: Lightly warm pitas in a dry skillet or oven wrapped in foil for a few minutes until pliable.
8. Assemble: Open a pita pocket, spread a spoonful of tahini sauce inside, add a piece or slice of schnitzel, a handful of Israeli salad, a few pickle slices, and a drizzle of amba if using. Squeeze lemon over and serve immediately.