Shnitzel sammies, aka challah shnitzel are having a moment at food markets in Israel these days – the loaded sandwiches are all the rage, especially on Friday afternoons. They are equally as good on Sunday nights, when you can load up your leftover challah with all the Shabbos salatim and extra shnitzel (or any protein!) you have left over from the weekend.
There are so many variations of this sandwich, depending on your favorite dips or what you’ve got on hand – almost as many as the types of shnitzel you can make (I’m a panko girl myself!). I’m sharing some of my favorite salatim here but feel free to make it your own – or even better – just buy the dips and it comes together in 1-2-3!
SHNITZEL SAMMIES!
challah rolls
shnitzel
tahini or hummus
schug or harissa
fried eggplant slices and/or eggplant dip or matbucha
Israeli pickles
red cabbage slaw
SHNITZELIM SHEL DVIR
5 chicken breasts, split and pounded thin
Oil for frying
Eggs
3 eggs
2 tbsp ketchup
2 tbsp sweet chili sauce
1 1/2 tsp yellow mustard
3 tbsp mayonnaise
Pinch of salt
Crumbs
9 oz. plain Panko crumbs
1 tsp paprika
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp pepper
Stir the egg mixture until creamy and place in a shallow bowl or sheet pan. Mix the crumbs and place in a shallow bowl or sheet pan.
Dip the chicken in the eggs and then into the crumbs, pressing down to fully coat. Fry until golden on both sides and transfer to a rack set over a baking sheet to cool.
SWEET CHILI ROASTED EGGPLANT
1 large eggplant, cubed
3 Tbsp olive oil
salt, to taste
pepper, to taste
1 (6-oz.) can tomato paste
½ cup sweet chili sauce
4 small Israeli pickles, diced
2 tsp fresh-squeezed lemon juice
2 Tbsp honey
1 clove garlic, minced
1 scallion, chopped
Preheat oven to 425°F. Place eggplant on a baking sheet; toss with oil, salt, and pepper. Bake for 25-30 minutes, stirring occasionally.
Transfer eggplant to a large bowl. Mix with tomato paste, sweet chili sauce, pickles, lemon juice, honey, garlic, and scallions.
RED CABBAGE SLAW
10 oz. shredded fresh red cabbage
2 Tbsp olive oil
juice of ½ lemon
kosher salt, to taste
Add all the ingredients to a bowl and stir to combine.
SCHUG
3 jalapeno peppers, seeds and veins removed
1 lg bunch fresh parsley and or/cilantro (2-3 cups packed)
4 cloves garlic
1 tsp cumin
¼ cup olive oil
Juice of ½ lemon
Kosher salt, to taste
Add all the ingredients to the bowl of a food processor with the S blade attached and pulse until finely chopped.
TAHINI
½ cup tahini paste
1 clove garlic, minced
juice of ½ lemon
¼ tsp cumin
⅓ cup ice water
kosher salt, to taste
Stir tahini paste thoroughly, as oil and solids tend to separate.
In a bowl, mix tahini paste, garlic, lemon juice, and cumin. Add ice water; whisk until emulsified. Season with salt, to taste.
Related Recipes:
shnitzel strips
tortilla shnitzel
the best meat sandwich
challah recipe
Hi,
What’s a good replacement for umami spice? I’m trying to make the burger bomb recipe from your most amazing cookbook!
dried mushroom powder.