JEWISH. INDEPENDENT. NONPROFIT.
Photograph by Dan Friedman When I was growing up, reheated frozen turkey schnitzel was a default dinner. The timing was carefully calibrated. My mother, who tutored math at home, could turn on the oven before her last class, come downstairs and put the schnitzel tray into the oven during her student’s first solo attempt at…
Yotam Ottolenghi’s Seeded Chicken Schnitzel with Parsley-Caper Mayonnaise Adapted from ‘Fried & True’ by Lee Schrager With Adeena Sussman For the parsley and caper mayonnaise 1 large egg yolk 1 tablespoon dijon mustard 3 garlic cloves, crushed 1 1/2 tablespoons lemon juice 3/4 cup sunflower oil 1/2 teaspoon sugar 2 cups loosely packed parsley leaves,…
This Saturday, a long overdue concept will make its debut at Manhattan’s Hester Street Fair: Israeli schnitzel with an urban-inspired twist. Schnitz NYC, a pop-up vendor, started by three childhood friends, Allon Yosha and siblings Donna and Yoni Erlich, will launch their business with two schnitzel sandwiches topped with unconventional condiments like daikon ginger relish…
Before my recent move to Israel I imagined the food in my new home to be something of a mix between a Jewish deli and a Middle Eastern falafel stand. And while this has proved to be not entirely off-base, schnitzel did not fit anywhere into my expectations. Though, largely unacknowledged by American Jews, schnitzel…
