We are proud to present… Food and Friends!
The video series, exclusively produced by AFIPO, stars Jewish personalities such as West Wing actor Joshua Malina, New York Times bestseller Jake Cohen, and celebrity chef Eitan Bernath. The online series blends our society’s love of food, music, and community to bring you the best Jewish recipes set to music from the Israel Philharmonic.
Episode 3: Eitan Bernath prepares Schnitzel
with Israeli Salad and Tahini
Chef, entertainer, and author of Eitan Eats the World, Eitan Bernath, cooks up one of the most iconic Israeli dishes along to Mozart’s Sonata in C Major K. 296 played by the Israel Philharmonic, Yefim Bronfman, and Pinchas Zukerman.
The sound of Mozart and the smell of frying schnitzel instantly transports Eitan back to the streets of Tel Aviv and he hopes it will transport you too! You already learned how to make cholent with Joshua Malina and Shakshuka with Jake Cohen… now cook along with Eitan to recreate one of Israel’s staple meals, schnitzel with Israeli salad and tahini.
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This Food and Friends episode was produced by Danielle Ames Spivak and directed by Lindsay Ames.
Binge watch the series here! Scroll down for Eitan’s recipe, plus recipes from Joshua Malina, and Jake Cohen!
Eitan Bernath’s Schnitzel with Israeli Salad and Tahini
Herby Tomato Cucumber Salad:
* 1 English cucumber, chopped
* 2 plum tomatoes, seeded and chopped
* ½ cup chopped red onion
* 1 garlic clove, chopped
* 2 tablespoons lemon juice
* 1 tablespoon olive oil
* 1 tablespoon chopped fresh dill
* 1 tablespoon chopped fresh mint
* 1 tablespoon chopped fresh flat-leaf parsley
* Kosher salt and freshly ground black pepper
* 4 skinless, boneless chicken breasts
* 3/4 cup all-purpose flour
* 1 teaspoon kosher salt, plus more as needed
* ½ teaspoon freshly ground black pepper
* 2 large eggs
* 3/4 cup panko bread crumbs
* 3/4 cup plain bread crumbs
* 2 tablespoons white sesame seeds
* Vegetable oil, for frying
* Ground sumac, for sprinkling
* Well-stirred tahini and lemon wedges, for serving
Instructions: Making the tomato cucumber salad
In a large bowl, combine all the ingredients, adding salt and pepper to taste. Set aside until ready to serve.
Instructions: Making the sesame schnitzel
Place one of the chicken breasts into a large plastic bag. Pound with the flat side of a meat mallet or rolling pin to ¼-inch thickness. Remove the flattened chicken breast from the bag, set aside, and repeat with the remaining breasts.
Combine the flour, salt and pepper in a wide bowl. In a separate wide bowl, lightly beat the eggs. In a third wide bowl, mix both the panko and plain bread crumbs, and the sesame seeds. Working with one chicken breast at a time, dredge it in flour so that it is lightly coated all over and tap off any excess. Dip the coated breast into the beaten eggs, letting the extra drip off, then carefully place it in the bowl with the bread crumbs and press until thoroughly coated on both sides. Set the chicken on a sheet pan and repeat with the remaining breasts.
In a large cast-iron skillet or nonstick pan, heat ½-inch of vegetable oil to 350 F over medium heat. Line a sheet pan with paper towels and set it nearby. Working in batches to not crowd the skillet, carefully place the chicken breasts in the skillet, dropping the chicken, one at a time, away from you to avoid any oil splatters, and fry until golden brown on both sides, 2 to 3 minutes per side. Transfer the cooked chicken to the lined sheet pan and repeat with the remaining chicken. Season to taste with salt and sumac.
Place one schnitzel on each plate and add some of the salad on the side. Drizzle tahini over the top and serve with lemon wedges.
Jake Cohen’s Shakshuka a la Vodka
* 2 tbsp. extra-virgin olive oil
* 2 garlic cloves, thinly sliced
* 1 medium yellow onion, finely chopped
* 1 tsp. ground cumin
* 1/2 tsp. crushed red pepper
* 1/4 cup vodka
* 1 15 oz. can tomato puree
* 1 14.5 oz. can fire-roasted diced tomatoes
* 3/4 cup full-fat sour cream
* Kosher salt and ground black pepper
* 6 large eggs
* 2 tbsp. chopped fresh parsley
* Warm pita or toasted challah for serving
* In a large skillet, heat the olive oil over medium-high heat. Add the garlic and onion and cook, stirring often, until softened and lightly caramelized, 6-8 minutes
* Stir in the cumin and crushed red pepper and cook until fragrant, about one minute
* Reduce the heat to medium, then add vodka, immediately followed by tomato puree and diced tomatoes
* Bring to a light simmer and cook, stirring occasionally until slightly thickened, about 15 minutes.
* Stir in sour cream, then season with salt and black pepper
* Using a wooden spoon, make six wells in the sauce and crack an egg into each well
* Season each egg with a pinch of salt, then cover and cook until the whites are just set, about 3 to 4 minutes
* Remove from the heat and garnish with parsley. Serve with warm pita or toasted challah
Joshua Malina’s Cholent
* 1/2 cup (2 oz.) ch. fat or veggie oil
* 2 large onions, chopped
* 3 shallots (optional), chopped
* 3 cloves garlic, chopped
* 2.5 lbs. flanken or brisket, 2 inch cubes
* 1/2 Ib. pastrami, one piece
* 1 tbs. paprika
* 1 tbs. honey
* 1/2 cup barley
* Soak beans
* Preheat oven to 400
* Heat fat in large, heavy casserole. Add onions and sauté until golden. Stir in garlic, cook for another minute. Remove all, set aside (leaving oil in pot if possible)
* In the same pot, brown chunks of beef, remove and set aside
* Cut pastrami into one inch cubes, stir into fat along with paprika and honey
* Return onion, shallots, garlic, and beef. Stir in rinsed barley. Add drained beans along with six cups of boiling water. Cover, place in oven
* Bake for 30 minutes then reduce heat to 250 and bake for another 30 minutes. Remove lid, season to taste with salt and pepper, cover with aluminum foil, replace lid, allow to bake 7 or 8 hours, or overnight
* You may have to add water as you go (a couple cups of boiling water)
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