Wiener schnitzel may be a Viennese specialty, but the fried dish made its way over to Israel in the early 19th century with Jewish immigrants who switched up veal for a more affordable and widespread option: chicken. Chicken schnitzel has not only become an Israeli staple, it’s also made its way stateside on menus of award winning eateries like New Orleans’ Shaya. If you’re sticking with tradition, Barak recommends the Domaine du Castel Grand Vin, an Israeli red made in similar fashion as French Bordeaux, with deep, complex notes that bring out the flavor of the breaded veal..
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