Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Crispy Israeli Schnitzel in Pita – The Ultimate Israeli Street Food

By /
Jump to Recipe Print Recipe
Meat (Fleishig)

Israeli schnitzel in pita is a favorite street food: thin chicken cutlets with a light, crisp coating, tucked into warm pita with diced tomato, cucumber, red onion, parsley, tahini and pickles.

Thin, Even Cutlets

Pound the chicken between plastic wrap until uniformly thin so it cooks quickly and stays juicy. Bread in flour, egg and breadcrumbs (double-bread for extra crunch), and fry in hot oil until golden on both sides. Israeli schnitzel is lighter than German schnitzel and crisper than American fried chicken.

Kosher Notes

This is a meat (fleishig) recipe. Tahini is pareve and is the classic sauce. Check that your pita is pareve.

Make-Ahead

Bread the cutlets up to 4 hours ahead. Leftovers keep 3 days and reheat well in a toaster oven.

Crispy Israeli Schnitzel in Pita – The Ultimate Israeli Street Food
Crispy, golden chicken schnitzel tucked into warm pita bread with fresh Israeli salad creates the perfect handheld meal that's become a beloved street food staple.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Street Food
Cuisine: Israeli, Middle Eastern
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Schnitzel
  • 4 boneless, skinless chicken breasts about 6 oz each
  • 1 cup all-purpose flour
  • 3 large eggs beaten
  • 2 cups fine breadcrumbs panko or regular
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 cup vegetable oil for frying
For Serving
  • 4 pita breads warmed
  • 2 tomatoes diced
  • 1 cucumber diced
  • 1/4 red onion finely diced
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons lemon juice fresh
  • 1/4 cup tahini sauce optional
  • pickles for serving

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

Prepare the Chicken
  1. Place chicken breasts between plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin. Season both sides with half the salt and pepper.
  2. Set up three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with remaining salt and pepper in the third.
Bread the Schnitzel
  1. Dredge each chicken piece in flour, shaking off excess. Dip in beaten eggs, letting excess drip off. Finally, coat thoroughly in seasoned breadcrumbs, pressing gently to help them adhere.
  2. Place breaded chicken on a plate and let rest for 5 minutes while oil heats.
Fry and Assemble
  1. Heat oil in a large skillet over medium-high heat until it reaches 350°F. Fry schnitzels 2-3 minutes per side until golden brown and internal temperature reaches 165°F.
  2. Transfer to paper towels to drain briefly. Meanwhile, combine diced tomatoes, cucumber, onion, parsley, and lemon juice for the Israeli salad.
  3. Warm pita breads and cut a pocket in each. Slice schnitzels into strips and stuff into pita pockets along with the fresh salad. Drizzle with tahini sauce if desired and serve with pickles.

Notes

Schnitzels can be breaded up to 4 hours ahead and refrigerated. For crispier coating, double-bread by repeating the egg and breadcrumb steps. Leftover schnitzel keeps in the fridge for 3 days and reheats well in a toaster oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 520
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 580mg 25%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 38g 76%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top