Breaded schnitzel with a Mediterranean herb twist

You haven’t tasted or made a schnitzel like this before. It’s schnitzel as you’d find in its homeland, but with a local Mediterranean herb twist.

The Viennese schnitzel, traditionally made with veal, was recognized as a classic dish as early as 1900. Although it’s become incredibly popular in Israel, many of us still make it in a simplified form that originated during times of austerity, usually using chicken.

In this recipe, we’ve taken the authentic Viennese version with veal, but added a local twist by mixing Mediterranean herbs into the breading. The result is a timeless classic with flavors that appeal to the Israeli palate—a recipe you won’t want to miss!

Ingredients:

2 thin veal schnitzel slices

1 cup all-purpose flour

For the batter:

1 tsp smooth mustard

2 eggs

1/2 tsp salt

1/2 tsp freshly ground black pepper

For the coating:

2 cups golden breadcrumbs

1 tsp dried oregano

1 tsp dried thyme

1/2 tbsp dried mint

A pinch of salt and black pepper

Oil for frying

Instructions:

1. Whisk the batter ingredients together thoroughly.

2. Prepare one plate with flour and another with the coating mixture.

3. Heat oil in a pan for frying.

4. Dip the veal schnitzel slices in flour and shake off excess. Dip them in the batter, ensuring both sides are coated. Then, dip them in the herb breadcrumb mixture, pressing the coating onto the schnitzel.

5. Fry until golden on both sides, then transfer to a cooling rack.

Recipe by Ines Shilat Yanai, in collaboration with Olive Tree Oil