Crispy Schnitzel, Rich Red Pasta & Fresh Israeli Salad

For the Schnitzel

• About 2½ lbs extra-thin chicken schnitzel (about 1½ family packs)
• 4 eggs
• 1 tbsp mayonnaise
• 1 tbsp sriracha (or less if you prefer)
• Breadcrumbs
• Oil for frying

In a bowl, whisk together the eggs, mayonnaise, and sriracha.

The mayonnaise helps the breadcrumbs stick better and makes the schnitzel extra crispy.

Using one wet hand and one dry hand, coat each piece of chicken well, pressing the breadcrumbs firmly into the schnitzel so they really stick.

Heat a generous amount of oil in a frying pan over medium heat.

Fry for about 3–5 minutes per side, or until deeply golden brown and crispy.

Transfer to a wire rack instead of paper towels. This lets the excess oil drip off while keeping the coating perfectly crisp.

Optional: Sprinkle with sesame seeds and a little black pepper while still hot.

🍝 For the Pasta

• 2 packages fettuccine or linguine
• Olive oil
• 1 hot pepper
• 1 small onion
• ½–1 head garlic
• About ¼ bunch parsley or cilantro
• 8 oz fresh mushrooms, sliced
• 1–1½ small cans tomato paste
• Juice of ½ lemon
• Salt and pepper to taste
• Sweet paprika
• Cumin
• Reserved pasta water

Bring a large pot of salted water to a boil and cook the pasta until al dente.

Before draining, reserve some of the pasta water.

Meanwhile, place the hot pepper, onion, garlic, and herbs into a food processor and blend until finely minced. I personally love doing it this way because everything melts right into the sauce and there are no big pieces.

Heat a generous drizzle of olive oil in a large pan and sauté the mixture until fragrant and lightly golden.

Add the mushrooms and continue cooking until softened.

Season generously with salt, pepper, sweet paprika, and cumin. Don’t be shy with the spices.

Add the lemon juice and tomato paste.

Continue sautéing until the tomato paste darkens slightly and becomes rich, concentrated, and beautiful. This step makes a huge difference.

Gradually add pasta water until the sauce becomes silky and smooth. It shouldn’t be watery, just loose enough to coat the pasta perfectly.

Taste and adjust the seasoning as needed.

After draining the pasta, toss it with a small drizzle of olive oil so it doesn’t stick together.

Add the pasta to the sauce and mix until every strand is coated.

🥗 For the Salad

• Lettuce
• Tomatoes
• Cucumbers
• Purple onion
• Fresh lemon juice
• Olive oil
• Salt and pepper

Mix everything together and serve alongside the schnitzel and pasta.

✨ Little Tips

• The secret to the pasta is letting the tomato paste really sauté before adding the water.
• The pasta water makes the sauce smoother and helps it cling to the pasta.
• The secret to extra crispy schnitzel is draining it on a wire rack instead of paper towels.