I have craved this meal ever since living with Israelis. I searched the internet for the potato dumpling recipe but couldn’t seem to find it because I couldn’t remember the exact name of the dish. Then I finally found a Polish Potato Dumplings recipe and a Czech version, pretty soon this one popped up and it was right on!
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- 4 Boneless, Skinless Chicken Breasts, pounded
- 1/2 cup all-purpose white flour
- 2 eggs, beaten
- 1 cup bread crumbs (we used German Breadcrumbs from Esther’s German Bakery in Los Altos, CA & Mt. View, CA)
- Paprika, garlic powder, salt, pepper and parsley to taste
- oil for frying
Place the chicken breasts between wax paper and pound the chicken to ¼” thick on a cutting board with a meat tenderizer. Coat the chicken breasts in the flour. Then dip them in the egg mixture and coat with breadcrumbs. Heat oil over medium high heat until hot. Then add the breaded chicken breasts and coat one side with garlic powder, paprika, salt, pepper and parsley. Fry each side of the chicken breast until golden brown about 2-3 minutes per side. Cut it open to make sure it is cooked through. Squeeze some lemon on top and serve!
- 2 cups potatoes, cooked, cooled, mashed or riced
- 2 eggs
- 1 tsp salt
- 1 cup flour
- bread crumbs
Combine cooked, mashed, cooled potatoes with eggs. Add the flour and continue to mix. Keep adding additional flour to get dough stiff and thick enough to roll into 1” balls (you must flour your hands for this part). Boil water. Add the balls to the boiling water and boil until the dumplings float about 8-12 minutes. Taste the dumplings to make sure they are cooked all of the way through and then heat butter in a skillet. Add the dumplings and sprinkle bread crumbs on top. Once fried to a golden brown transfer the balls to a paper towel lined plate and let cool a bit.
Serve the potato dumplings with ketchup and the chicken schnitzel. Israeli salad is also a nice addition to the meal!