At first glance chicken schnitzel looks German or Austrian, but it actually first caught on in Israel. Schnitzel arrived from Europe with Ashkenazi Jews, but initially veal wasn’t reliably available so chicken or turkey was often used. Today chicken’s become the most common meat for Israeli schnitzel. Keeping it multicultural, I love chicken schnitzel with spinach dhal (see video below). This simple combination is one of my favourite standbys when I need a quick delicious dinner. Of course you could serve your schnitzel with potato salad or crispy smashed potato and a salad if you prefer. I find Stefano Lubiana’s pale pink textured pinot gris works a treat regardless of the accompaniment.
Serves 6
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Pan-fried chicken is such a versatile dish that it goes with almost anything. Spinach dhal adds an Indian spin, go Mexican with pico de gallo and guacamole, head back to schnitzel’s Germanic roots with potato salad or stop by Italy with a simple raw artichoke salad.
Pan-fried food needs wine with a bit of acid to balance out the richness. Try a pinot gris with a pale pink blush, such as Stefano Lubiana’s textured pinot gris from Tasmania.
