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Schnitzel + Israeli Salad

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This is a childhood meal of mine that I modified to fit my cooking style. In other words, there is no frying, mashed potatoes, or corn. Not that I don’t love those things, but I realize there is zero nutritional value in potatoes or corn so I rarely make either (except for a delicious Mexican corn recipe that I’ll be sharing very soon!). I also have a weird thing with frying. I can’t stand the smell–it fills my house and lingers for days and my hair wreaks of it, too. Anytime we have a family dinner at my house and a dish requires frying my mom does it at her house (so nice of her, I know). With that said, below are the 2 recipes that you will find incredibly easy. Shocker!


Schnitzel + Israeli Salad

What you need


  • Bonesless, skinless chicken breast
  • Bread crumbs or panko
  • 1 Egg
  • Olive Oil
  • Salt
  • Lemon

Israeli Salad

  • 3 Tomatoes
  • 1 Large Cucumber
  • 1 Green Bell Pepper
  • 2 Lemons, juiced
  • Olive Oil
  • Salt

What to do

  • Preheat oven to 400º & prep a glass baking dish with olive oil.
  • Beat egg & a pink of salt in a bowl, set aside. Pour breadcrumbs onto a plate, set aside.
  • Dip each piece of chicken into the egg, then the breadcrumbs, place in the baking dish.
  • Place in oven for 10 minutes, remove & flip pieces, continue baking for another 5ish minutes (or until golden brown on both sides).
  • Chop up the tomato, cucumber, & bell pepper into small pieces, place into a medium bowl.
  • Pour a generous amount of olive oil & mix.
  • Squeeze the lemon juice, starting with 1 lemon, & taste. I like mine VERY lemon-y so I add a second lemon.
  • Add some salt to taste.
  • Once chicken is done, cut up some lemon slices & serve on a tray.

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