There’s hardly anyone who doesn’t know Tel Aviv’s Café Noir, the veteran culinary institution which commands the corner of Ahad Haam and Nachmani streets, mostly because of its legendary schnitzel.
While the chicken version is the restaurant’s bestseller, one could also order the veal or pork rib version.
But if you're not in Tel Aviv, and still want to taste this treat, try making it for yourself.
A wide pan filled with 3 cm of vegetable oil (canola/soy) for frying
Plate filled with 200 grams of flour
60 grams Dijon mustard
500 grams breadcrumbs
10 grams table salt
5 grams black pepper
6 “butterflied” chicken breasts, 180 grams each (Chef’s recommendation: Place baking paper over chicken breasts and pound with mallet until 3mm-thick.)
1. Prepare egg batter: Whisk eggs with mustard
2. Mix breadcrumbs with salt and pepper
3. Dip both sides of flattened chicken breasts in plate of flour; tap to rid excess flour
4. Dip into egg batter
5. Drip into breadcrumb mix
6. Fry in vegetable oil until golden on both sides
7. Place on paper towel to soak excess oil
Serve on flat plate with a lemon wedge. Can be served with mashed potatoes, French fries, baked potatoes, steamed vegetables, and more.