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Israeli Schnitzel Sandwich from Saveur Magazine

Israeli Schnitzel Sandwich from Saveur Magazine

Saveur Saturday

Sandwich lovers will already know that April’s edition of Saveur Magazine was devoted to the sandwich.

Which is funny, because I too am devoted to the sandwich.  I don’t think I ever intend to own a restaurant (although I flirt with the idea when it comes up from time to time), but if I was to take the plunge, my dream place would be a deli.  We’d make awesome breakfast sandwiches, scones and coffee to start the day, and then for lunch, we would move on to street foods of the world — served between 2 pieces of house-made bread.

Yup, sandwiches would rule the days in my restaurant all right — but not the nights — because the best thing about my dream deli is that it closes everyday at 6pm.  I’m too old to do dinner service anywhere but home.


This beauty is a variation on Saveur’s Israeli Schnitzel Sandwich.  The source of the recipe, the Schnitzi Schnitzel Bar in Brooklyn, makes 9 different types of schnitzel and serves them with 13 different homemade sauces.

The recipe is long and involved.  But most of that has to do with making 2 sauces:  a basil pesto and a red chimichurri.  Instead, I decided to go the Buffalo Chicken Sandwich route, with some tasty German Blue and a new hot sauce made right here in BC, which cut the time down to reasonable for a weeknight dinner.

So basically, the only part of the recipe I followed was the chicken schnitzel.  But I didn’t really even do that, because strangely enough, the recipe does not call for the same preparation that the accompanying article describes in detail:

In a country known for Middle Eastern food, schnitzel remains one of the lone culinary holdovers of Zionism’s Austro-Hungarian roots… It’s been an Israeli staple since the early days of the country’s existence…turkey or chicken breasts (veal is too expensive to raise in the desert) are pounded; marinated in olive oil, garlic, and lemon juice; dipped in flour, then egg; dredged in bread crumbs—sometimes with sesame seeds or za’atar spice—and fried in oil. (Saveur Magazine, April 2011, David Sax)

The recipe skips the pounding and marinating steps altogether.  I did not — I marinated my pounded chicken breasts in the same mixture as above for about 30 mins before breading and frying — and the chicken was absolutely delicious.  It wouldn’t have been the same without the marinade.  I’m puzzled why the recipe doesn’t include it as a step, because after trying it once, marinated schnitzel is now the only schnitzel served at my place — whether that’s my dream deli or my as-is kitchen.