Chicken schnitzel with Israeli salad and spicy mustard
Chicken Schnitzel is a popular and tasty treat served throughout Israel. Schnitzel is Austrian in origin; it was traditionally made with veal (known as Wiener Schnitzel) or pork. The dish later found its way to Israel with European Jewish immigrants. Like many Jewish foods, immigrants adapted this regional dish to suit their unique dietary kosher laws. In the case of schnitzel, pork (which is treif) and veal (which was expensive and difficult to obtain) was replaced by chicken and turkey. The result is a tasty treat that can be found in nearly every restaurant in Israel.
Schnitzel is a simple, budget-friendly dish to prepare; kids love it. It is often served with French fries, but I prefer to serve it with a fresh Israeli salad to cut down on calories. This easy recipe is sure to become a mainstay in your kitchen; I make it once or twice a month because it’s so simple and tasty. Try breading it with panko for a lighter, flakier, Japanese-style coating.
The traditional way to serve schnitzel is with fresh lemon juice. A squeeze of lemon juice really suits schnitzel, but funny enough, the origin of this pairing is less than appetizing. Before refrigeration was invented, lemon juice was used to mask the flavor of meat that had gone bad. The tradition of lemon juice stuck, and we still serve schnitzel with lemon slices to this day!
While I do love lemon juice on my schnitzel, I also like to get creative with mine and dip it in spicy mustard or Louisiana hot sauce. Yuuuuuummy!
Click the links for two other versions of this dish:
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Chicken Schnitzel
4 servings
15 minutes
20 minutes
Meat
Description
Learn to make Chicken Schnitzel - golden, crispy fried chicken breasts - with this traditional Israeli recipe. Kosher, meat.
Ingredients
- 2 lbs boneless skinless chicken breasts (4 large breasts)
- 1 cup flour for dredging
- 2 large eggs
- 1 cup breadcrumbs, matzo meal, or panko
- 2 tbsp paprika
- 1 tbsp sesame seeds (optional)
- Salt and pepper
- Oil for frying (pick one with a high smoke point like grapeseed)
- Fresh lemon wedges for garnish
Recipe Notes
You will also need: Plastic wrap, mallet, skillet, paper towels
Instructions
Lay down a 2-foot long strip of plastic wrap on your kitchen countertop. Place chicken breasts on the plastic, leaving a 2-inch space between each breast. Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic. Use a mallet to pound the breasts until they are a little less than ¼ inch thick.
Set up three wide, shallow bowls and a large plate on your countertop. In your first bowl, put the flour. In your second bowl, beat the eggs. In your third bowl, stir together the breadcrumbs, paprika, 1/4 tsp salt and sesame seeds (optional) till well blended. Leave an empty plate nearby where you will place your coated schnitzels.
Pour oil into a skillet until it’s deep enough for frying (about ½ inch). Heat the oil slowly over medium. While oil is heating, dip each breast one by one into your breading bowls—first coat with flour, then with egg, then with breadcrumb mixture.
The ideal temperature to fry schnitzel is around 375 degrees F. When the oil is hot (but not smoking or splattering), fry the coated breasts in single-layer batches until they are golden brown on both sides. If your oil is at the right temperature, it should take about 3-4 minutes per side. Don’t fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy.
After frying, set the schnitzels on a paper towel and pat them dry to soak off excess oil.
Sprinkle the schnitzels with additional salt to taste. Serve hot garnished with lemon wedges and your favorite condiment.
baltisraul says
March 26, 2019 at 5:24 amGreat recipe that we had for guests on Sunday. Only suggestion is to lay your fried foods on a wire rack and not paper towels to drain. Paper towels will continue to steam the nice crust and make them less crispy. Next time I will make with a pork tenderloin with a black pepper & garlic marinade.
Sabrina Kantt says
March 5, 2019 at 8:42 pmThanks! today is tuesday an im already making snitzels for Saturday noon lunch(shabbes)
I will leave them done (coated) and fry Friday.
However what other chicken recipee is good for making it ahead?
Tori Avey says
March 11, 2019 at 10:16 pmI love this one, and it freezes really nicely: https://toriavey.com/toris-kitchen/chicken-chickpea-stew/
Karen Hanson says
January 20, 2019 at 5:22 pmI have made this twice and it is delicious! Definitely a keeper! To save time, I bought the thin cut chicken breasts. Used plain Panko bread crumbs and seasoned the flour with the paprika and salt instead of the bread crumbs. Great recipe — thank you!!’
Bev Evans says
September 30, 2018 at 9:29 amAn I make the chicken the day before? I’m having about 12 guests and would like to do as much ahead as possible.
Tori Avey says
October 1, 2018 at 8:39 amYou can but it won’t taste as good. Schnitzel is really best served freshly fried, the coating becomes soggy over time. I would suggest choosing a different chicken recipe that will keep better if making ahead. Let me know if you need suggestions.
Aidel.K says
September 13, 2018 at 9:33 amHi! I just made a big batch of this; I love your clear instructions. I’m making it for a local food pantry, but I confess, I snuck a little piece–so good! The addition of sesame seeds is really nice. Shana tova!
Tori Avey says
September 13, 2018 at 10:52 amShana Tova! 🙂 Glad it worked out for you.
GLENDA says
July 25, 2018 at 9:00 pmI have made schnitzel often, but with pork. This recipe has inspired me to make it with chicken and serve with German mustard and lemon slices.
bob says
June 9, 2018 at 4:34 amDelicious recipe will definitely use again worth the effort love the pictures
Bob says
June 9, 2018 at 4:32 amreally useful recipe tastes delicious will definitely use again
Elke says
April 26, 2018 at 6:06 pmDelicious!! I have never fried schnitzel before, but your steps and pictures gave me confidence! Thank you!!!
Marcia says
April 26, 2018 at 9:17 amIf cooking for ten peopleis it okay to keep the scnitzel warm in a low temp oven?
Tori Avey says
April 26, 2018 at 10:48 amYes, for an hour or two it should be fine. Keep it covered so it doesn’t dry out.
Liora says
January 21, 2018 at 8:54 amGreat easy schnitzel recipe. Thank you for sharing!
Naomi says
December 18, 2017 at 3:44 amMade this last night and it turned out great. My whole family loved it. I processed all the chicken through each step, then laid it out on a tray using parchment paper. This was easier to manage as the frying step goes quite quickly! Israeli salad was the perfect balance too! Yum thank you!
Heidi says
October 21, 2017 at 8:06 pmI made this recipe for Oktoberfest and it was phenomenal! I made a mistake and mixed the paprika, salt, and pepper to the flour instead of the breadcrumbs and it still had good flavor. I do wonder if it had more flavor that way, being part of the dredge. This recipe was a huge hit with the adults and the kids. I will definitely make this again. Thanks, Tori!
Lisa Fagg says
September 5, 2017 at 3:33 amI made this and I thought the recipe was smashing! Your photos are great – and inspiring, too. The dish came out perfect (I used panko); they were golden and very crispy. I served it with Israeli salad, too. I made one addition – I served them with lemon juice squeezed over them and sprinkled with capers. It was yummy! I’ve bookmarked your blog… and I’ll be back!
Betsy says
August 27, 2017 at 7:20 pmMeh, I don’t feel that this recipe is anything to write home about. It’s severely under seasoned and I had to double the salt. The one cup of panko recommended by the recipe was not enough to make 2 lbs of chicken tenders. (I also added 1/2 t. pepper and 1 t. garlic powder to the two cups of panko for more flavor). I think I will continue to look for another recipe.
Tori Avey says
August 28, 2017 at 10:43 amSorry to hear that Betsy! We find this recipe to be very well salted, so I guess it’s a matter of taste. Better luck next time!
Donna says
August 17, 2017 at 8:47 pmThank you Tori for the detailed instructions and pictures. They help a lot. This will be my go-to-recipe website.
Tori Avey says
August 18, 2017 at 7:56 pmHappy to hear that Donna!
Dan Ross says
June 18, 2017 at 3:07 pmFolks trying to make a great chicken schnitzel should Invest in a high temp food thermometer. Oil temp. is critical. Most food thermometers go up to 200 250 degrees F. only.
Get one that goes at least to 350-400 degrees F.
Marcia lefkowitz says
May 17, 2017 at 8:22 amThis was wonderful, although
I forgot the paprika.
The sesame panko was perfectly crunchy.
Dina says
March 3, 2017 at 4:27 amHi Tori,
I love your website, have used so many of the recipes.
Thank you for sharing.
I’m new to making schnitzel, and was wondering how many times I would need to change the oil for this schnitzel recipe?
I find that the oil turns dark quite quickly, and I’m wondering if I’m doing something wrong or this is normal.
I fry on a median heat.
Thanks again!
Tori Avey says
March 3, 2017 at 11:59 amHi Dina– if your oil is turning dark it might be too hot, so pay close attention to the temperature instructions. Also stray breadcrumbs from the schnitzel can get overcooked in the oil, which creates a “muddy” look. You shouldn’t need to change the oil at all for this schnitzel recipe, if you are only making one batch and you are frying at the proper temperature. Even if there are a few dark breadcrumbs in the oil, it should still fry nicely.
Yvonne says
December 22, 2016 at 7:59 pmCan you bake the chicken and if so what temp and how long?
Tori Avey says
December 23, 2016 at 9:53 amI do not recommend baking this recipe. If you want a crispy fried chicken recipe that is oven-baked, try this one: https://toriavey.com/toris-kitchen/2012/10/oven-fried-crispy-cornflake-chicken/
Lauren says
December 17, 2016 at 7:03 pmI made this recipe using panko. I was a bit skeptical about the volume of paprika, but it was absolutely delicious, even without the aid of lemon (or my favorite schnitzel condiment, beet horseradish). If you’re looking to conserve ingredients, I needed only 1/3 c flour.
Gert W. Knop says
December 4, 2016 at 6:28 amShalom Tori,
Thank you for your detailed recipe which reminded me of my time in Israel!
מזל טוב!
גרט
Jen says
March 3, 2016 at 5:25 amI don’t have grapeseed oil, would olive or canola work? How long and at what temperature does it take for the oil to heat up to the desired temperature?
Oscar says
September 3, 2016 at 10:08 amIt would not work. olive oil and canola oil are full of polyeistic monosaturated dfats that will make your breasts soggy. Use peanut oil for best results
Ariel Ziotrash says
February 28, 2017 at 9:57 amThat’s a silly reply. Schnitzels are prepared the world over with sunflower, olive or canola oil yielding a very crispy result!
Victoria says
December 8, 2015 at 12:46 pmI made schnitzel a few months ago and it was an utter failure, everything went wrong and the initial recipe was rather complicated.
I decided to follow this recipe tonight and it was absolutely delicious! Thank you showing me that simplicity always wins! Another recipe of yours I have tried and loved.
Tori Avey says
December 15, 2015 at 3:48 pmSo happy you enjoyed it Victoria! I’m a great fan of keeping things as simple as possible, without sacrificing on flavor 🙂
Nancy Oyer says
November 19, 2015 at 1:50 pmHi Tori,
Just had to say I made this again and, as always, loved it. This time I tried panko (I found some GF panko! WOOT!) and, like all your suggestions, it was a hit. Big hug!
Your fan in Montana,
-N-
Rachel says
August 11, 2015 at 7:00 pmTori,
Thank you for such an awesome schnitzel recipe! My husband was just recently reminiscing of all the schnitzel he would eat for breakfast at a kibbutz he worked at one summer in Israel and I just surprised him with this for dinner tonight. He loved it!!! Thanks for the clear instructions, delish recipe, and happy full husband (and family! )
Also, on a side note, I have tried many of your holiday craft ideas with my son and they have been a big hit. Our favorite was the edible sukkah! Thanks for the great ideas to make our feasts and festivals that much more fun. Blessings to you and your fam. Keep up the great work!
Tori Avey says
August 11, 2015 at 7:29 pmThank you Rachel! Sending hugs 🙂
Natalie says
July 30, 2015 at 6:31 amPerfect! Thank you :-))
Tina says
June 17, 2015 at 1:40 pmMade these today. Unfortunately my local grocers don’t keep Panko so I smashed some corn flakes for extra crunch. Being a recently unemployed ex Target canada employee, I’m really enjoying the extra time I have in the kitchen. Thanks again Tori for another great recipe!
Angela says
March 7, 2015 at 9:18 pmTo die for recipe. My whole family loves it and continues to ask for it to be made (very picky eaters and are not open to trying new things). I do not use as much oil as the picture shows just to keep it light on the calories and still turns out very good
Tori Avey says
March 7, 2015 at 9:33 pmGreat Angela! Happy to hear it.
Bev Hoffman-Rush says
July 22, 2014 at 2:18 pmWhat is the Israeli salad made of? I do like capers with it.
Tori Avey says
July 23, 2014 at 4:41 pmBev here is my recipe: https://toriavey.com/toris-kitchen/2010/01/israeli-salad-week/
Wendy Foot says
March 13, 2014 at 2:21 pmHi Tori, I had chicken schnitzel in Israel when I went there in 2012. It was fab! I don’t know why I haven’t tried making it before but I decided to today! I found your recipe and followed it, along with the Israeli Salad. Oh my goodness!! It was amazing! I will definitely be making it again! I also made it for my daughter and, although she’s really fussy about food, she said it was delicious! She also had some of the salad, which she NEVER usually eats!! Thank you SO much for sharing the recipe!! 🙂
Tori Avey says
March 13, 2014 at 3:43 pmSo glad you enjoyed it Wendy 🙂
Ricky Leiderman says
September 27, 2013 at 3:38 amI used to live in South Carolina and made this for my shiksa wife who, of course, loves fried chicken. She fell in love with this version, I would serve it with brown rice and whatever sauce(dip) I wanted to throw together. However, living now in the Philippines I can’t always find a lot of ingredients so I become as versatile as possible. I love hot spices but my Pinoy wife(who is also a great cook) doesn’t so many times I will make two dips.
Venessa Woodbridge says
August 29, 2013 at 3:27 amI am useless in the kitchen but tried your chicken schnitzel recipe. I surprised my husband by cooking for him for a change and everything turned out great. My 10 year old daughter even helped and we had fun. Thank you so much.
Tori Avey says
August 29, 2013 at 10:30 amGreat Venessa! So happy the recipe inspired you. 🙂
Simon says
August 28, 2013 at 12:51 pmCook yesterday this with mix veggies as a side dish my family enjoyed it I used honey mustard instead. Will definitely have this one of our favorite chicken meal.
Tori Avey says
August 28, 2013 at 12:52 pmGreat Simon! I’m happy your family liked it.
annie says
May 30, 2013 at 12:56 pmDelicious! You’re photos are amazing! What kind of camera do you use?
Cali says
May 3, 2013 at 10:41 amJust made these for dinner. Really yummy and my 2 year old loved helping me make it, and then mixing all the bowls of coating together on his t shirt.
Susan says
January 14, 2013 at 2:09 pmHi Tori,
We love schnitzel! I hate pounding so a trick I do is to freeze the chicken breast for a half hour or so and then I can slice them in half. Works great.
Kathy T. says
June 12, 2012 at 4:27 pmI love your web site and recipes. Thank you for suggesting the panko as a substitute. It gives such a nice crispy texture. I am half Jewish and half Japanese and I just can’t get enough of THIS one!!! The best of both worlds for me! Shalom and Arigato!!! 🙂
Pearl Rosenberg says
June 11, 2012 at 7:57 amTori, you say this recipe is gluten free. How could it be when it’s drenched in flour and then matzah meal or panko crumbs. My grandaughter is gluten free so I check all recipes.
Tori Avey says
June 11, 2012 at 8:53 amHi Pearl, you’ve misunderstood. At the end of the blog, just before the recipe, it says, “Click the links for two other versions of this dish.” Underneath that, it says Gluten Free Chicken Schnitzel in red letters. Click that link, and it will take you to the gluten free version of this recipe. I hope your granddaughter enjoys the schnitzel!
alan says
June 8, 2012 at 7:18 amWhen i was in medical school this was all I ate when it came to meat in Israel and it was delicious,i have been making it here in Arizona only in the last year after many years of its absence.
Meat was scarce in Israel in the 1980s we lived on yogurt which was delicious ,chummus,tehina,pita and on Friday we baked a chicken or made snitzel. And then one of y favorite salad turkit-turkish salad
alan
Edi says
June 4, 2012 at 3:24 pmI live in Israel ( & am Israeli) We eat schnitzels with french fries at home.
In every restaurant in Israel you have the option of a side order of french fries or mashed potatoes or rice with schnitzel.
Thanks Tori for all your wonderful recipies.
Barbara says
February 14, 2012 at 9:11 amThis is a very delicious recipe. You should try ‘Putenschnitzel’ (made of turkey) sometimes – very common in Austria.
By the way, the plural of schnitzel is schnitzel (a quick german lesson from an austrian girl;-))
mara says
February 10, 2012 at 7:07 amLooks gorgeous. Schnitzel is my husband’s favourite thing to eat, hands down. Your photos are Pinterest worthy, and in fact, have just been to my Cookery Board. YUM.
Barry Scott says
February 7, 2012 at 4:34 pmJust finished making it. Absolutely delicious. Crispy, crunchy and flavorful. Make sure you use the sesame seeds. They add another layer. I took the chicken breasts and butterflied them, then pounded them thin. It’s already going into the rotation!
Elle says
February 6, 2012 at 9:18 pmIf you put the chicken in a zippered freezer bag–do not close it until later–and pound it you then will then be able to close the bag and refrigerate until the next day when you are ready to cook. If you buy several chicken breasts when they are on sale then you can pound them all in bags and they will be easier to stack in the freezer and will thaw quickly. You can pound enough for a small family in a gallon sized bag or 1 or 2 in a smaller bag. Sometimes I even use pint or quart bags and then stack several in a gallon or two gallon bag so they do not get lost in the freezer. Pounded flat they stack so much better than un-pounded ones and pounded the night before makes the cooking part of this dish so quick and easy after a busy day or when you are having guests and do not want to spend too much time in the kitchen. When I am planning ahead for house guests I pound and freeze enough chicken and turkey for a meals every other day as there are so many ways to flavor and cook them so that no one complains about having different poultry dishes every 2 or 3 days.
adelep says
February 6, 2012 at 5:43 pmI’ve made a version of this dish for years,usually using turkey breast cutlets, but the addition of paprika and sesame is intriguing, and the next time I make it, I’ll be adding both.
jdana says
February 6, 2012 at 4:24 pmPenzey’s is a venerable quality spice company based in Wisconsin. They’ve been expanding their brick and mortar stores recently – about 60 now – 3 in California. They offer some excellent salt-free spice blends, along with specialty spices (I’m guessing they sell at least 4 kinds of cinnamon). Their catalogs are most informative (heat scale for peppers etc) and include food/recipe related stories and recipes. The website is http://www.penzeys.com Personally, I think they need to do some work on their website to make it more user friendly.
HappyValleyMom says
January 21, 2012 at 4:00 amHello, any reheating suggestions for a make-and-take meal? Would love to make this for a new mom! Thanks for any help.
Tori Avey says
January 21, 2012 at 6:55 pmHappyValleyMom, schnitzel (or anything fried for that matter) tends to lose its luster when it’s not served fresh from the frying pan. It won’t be as crisp or yummy if you reheat it. That said, if you choose to make this ahead, reheat it using an oven (not a microwave); a convection oven works best for crispness. I would reheat it at 350 degrees for a few minutes till they’re warmed through. Good luck! And congrats to the new mom! 🙂
Shawn Cady says
August 31, 2011 at 6:13 pmI made this for dinner tonight, but I tweaked it a bit. I made a more Asian style dish. I cut the chicken into strips and added sesame oil to the egg mixture and cayenne pepper to the flour mixture. I served the chicken with 3 different dipping sauces (store bought) Plumb sauce, Thai peanut, and teriyaki. As a side dish I served chow mein noodles w/ veggies. It turned out AMAZING! Thanks so much for the recipe!
Tori Avey says
September 1, 2011 at 9:37 pmYUM! Asian style for the win! Fabulous idea. 🙂
Leigh says
August 2, 2011 at 6:42 pmI finally made this tonight for dinner. It was divine. Everyone loved it. I didn’t serve it with lemon…I forgot. I did serve it with noodles dressed with lots of pesto and a dash of lemon on them though.
This will absolutely make a return visit (many visits) to our dinner table….as everything else I have attempted from your collection.
Tori Avey says
August 3, 2011 at 10:57 pmLeigh, thank you so much for reporting back! What a great idea to serve it with pesto noodles. I’m going to try that next time I make it! 🙂
kmbas says
May 15, 2011 at 6:35 pmI’ve been making a variation of this recipe for years. Tried it with the panko and my wife went crazy. Definately tastier and crunchier than with herbed bread crumbs. I add some Penzy’s Fox Point seasoning mix to the flour. YUM!
Tori Avey says
May 15, 2011 at 6:43 pmPanko really does make a wonderfully crunchy coating! Tell me, what is Penzy’s Fox Point seasoning? I’ve never tried it. Is it spicy?
Amy Rose says
April 9, 2011 at 8:09 amHi there..I love your postings..I was wondering where you post all your recipes…and If I could get the recipe for your Israelie salad and and apple cake you always make over The holidays?
Thank you…..
Amy
Tori Avey says
April 9, 2011 at 7:09 pmHi Amy! Just use the search box at the top of the site. Type in “Israeli salad” and “apple honey cake,” the recipes should come up. Let me know if you’re having trouble.
GarySFBCN says
March 19, 2011 at 6:29 pmOK – so I have been perusing your blog and finding some family recipes (tishpishti) and I need to thank you, so here goes with one of my secret ingredients for this Milanese recipe:
Instead of using flour, I use falafel mix. It has a great flavor and provides a crispy coating when fried.
Of course, I now know how to make my own falafel “mix” from reading your blog!
Cheers!
Gary
Tori Avey says
August 18, 2011 at 11:00 pmGary, that sounds awesome! Never tried it before, but I’m putting it on my list because it sounds so yummy! Thanks for the tip. 🙂
k says
February 22, 2011 at 1:39 amI’ve never heard of anyone who serves schnitzel with fries. In Israeli homes you’re most likely to see it served with side dishes like Ptitim (Israeli “couscous”), rice, or an Israeli salad like yours 🙂
Tori Avey says
February 23, 2011 at 3:56 pmInteresting! Whenever we go out with our Israeli friends in Tel Aviv they order schnitzel served with french fries. Perhaps that’s just their personal preference. I definitely prefer it with a lighter salad. 🙂
Tori Avey says
February 10, 2011 at 12:37 pmYou guys are right, this is totally comfort food! So easy and yummy.
Juanita, the Israeli salad is linked in the blog, here’s a direct link– the one in the Schnitzel blog pics has a little bit of red onion added:
http://theshiksa.com/blog/2010/01/25/israeli-salad-week/
Melody, I am thrilled that you made the rugelach! I was worried that people might be intimidated by that one because of the time involved. So happy to hear you enjoyed them!
Evan says
February 10, 2011 at 6:07 amone of my favorite comfort foods. A friend from high school’s mom was Israeli and made the best I ever had. This looks almost identical.
Juanita says
February 9, 2011 at 7:25 pmI am definitely trying this! Do you have the recipe for the Israeli salad as well? I would love to try the combination…..
Thanks!
Melody says
February 9, 2011 at 7:19 pmI’ve made this before, but I didn’t know it was called Chicken Schnitzel! I like the sesame seeds in the breading, will try that next time I make it! By the way, I made the Rugelach on Super Bowl Sunday and they were sooo delish! Thanks for that recipe!
Susan says
February 9, 2011 at 3:47 pmThis recipe sounds sooo good and easy enough for a novice cook like me! Also not too many ingredients which makes it a great thing to make at a moments notice!
Joanne Stanman Harris says
February 9, 2011 at 11:26 amSimilar to the chicken I make using three shallow pie plates one with flour salt pepper, one is egg beaten, and one is panko bread crumbs and parmesiano regiano grated cheese mixed together and then fry in olive oil in which we all know is heart healthy. Instead of lemon on top I make a rue of butter/ flour and chicken stock let it thicken a bit then add a heaping tablespoon of dijon and honey for chicken dipper dauce. mmmm
Waynette says
February 9, 2011 at 11:20 amThat sounds very good I think I will try that in the next couple of days. Thanks love your recipes . Your recipes are very Seventh Day Adventist friendly.
Carol Esther says
February 9, 2011 at 11:07 amYUM!!! This might become a new comfort food for me. Great recipe and wonderful pictures! You always make it fun to learn and cook. Thanks for another great recipe.
Karin Lemon says
February 9, 2011 at 9:36 amlove it. love how you break down the recipes so everybody is able to make it step by step.Thank you for that. I’m not Jewish, but love the history on food.
Debbie Leone Ries says
February 9, 2011 at 9:28 amYou need a user friendly print page. Takes too much ink to try to print recipes and I don’t want to copy and paste each paragraph. Just a little constructive criticism :~)
Tori Avey says
February 9, 2011 at 9:33 amDebbie, look just above the recipe where it says “Print Recipe” in red writing. Let me know if the option is not showing up for you. 🙂
stella rebello says
June 11, 2012 at 1:05 pmim making this for dinner tonight. We cant say schnitzel aloud in our house( our dogs nickname is schnitzel) LOL. Printed fine if you click on print recipe. just the recipe not the picks. thank you so much for publishing this recipe.
Tori Avey says
June 11, 2012 at 1:11 pmI love that your dog is named schnitzel! Haha so cute!