Grandma Sarah's Schnitzel. Photo: Zoharit Ella
Grandma Sarah's Schnitzel. Photo: Zoharit Ella


My secret for the schnitzel that my grandchildren love so much, is to add mayonnaise and mustard to the batter

My grandchildren simply cannot do without “Grandma Sarah’s Schnitzel”. When they arrive I know that no matter how much food I prepare, there must also be schnitzel on the table, because they only want my schnitzel. If I used to fry them for lunch from time to time, now it’s simply a must. For an upgraded flavor, I recommend you use panko. If you fry a large amount of schnitzels, you should change the oil if it turns black or fry in two pans.

Ingredients for Schnitzel


  • 2 lbs 3.2 oz (1 kilogram) chicken breast thinly sliced
  • 2 tablespoon mayonnaise
  • 1 tablespoon mustard
  • 2 eggs
  • breadcrumbs or panko
  • 2 tablespoons Salt
  • 1/2 teaspoon white pepper


  • 1. Put eggs, mayonnaise, mustard, salt, white pepper and 3-4 tablespoons of cold tap water in a bowl and beat everything together into a uniform batter.

  • 2. Put the breadcrumbs or panko in a separate bowl.

  • 3. Dip the schnitzels in the egg batter and immediately afterwards coat them on both sides with breadcrumbs or panko.  

  • 4. Fry in deep, very hot oil until golden on both sides.

  • 5. After frying, place on a plate lined with paper towels or on a drainable tray (cooling rack, mesh, etc.)

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When frying a large amount of schnitzels – if the oil turns black, replace it with new oil.

The recipe is taken from the book “Mameluna”, which contains the best recipes of the Kurdish community and the traditional food from Sarah Levy’s parents’ house. She added changes and a personal touch to the many flavors, smells and delicacies she prepared over the years for her family, which they enjoy to this day.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.