If you have had schnitzel in Charleston before, it was probably the German version - veal or pork, served on a plate with lemon and potatoes. That is Wiener Schnitzel. Good, but different.
Israeli schnitzel is always chicken. The cutlet is pounded thin, coated in seasoned breadcrumbs, and fried until it cracks when you bite into it. Then it goes into warm pita with hummus, pickles, diced tomato, and cucumber. It is street food - something you eat walking down Dizengoff Street in Tel Aviv, not something that arrives on a white tablecloth.
Gal and Tal grew up eating schnitzel this way. At Mazal, they make it the same way - thin, crispy, and served the Israeli way. No pork, no veal, no cream sauce. Chicken, breadcrumbs, and a hot fryer. That is it. If you are curious about how Israeli street food differs from what you find across the Mediterranean, read our breakdown of shawarma vs. gyro vs. doner.
