We love to see what’s ours favorite food done when they want “Wow” their guestsYou know what’s more interesting? Find out what food they cook when they’re at home on an average night of the week. Next in My go-to meal, Chef Mike Solomonov Share a recipe for a delicious Chicken Schnitzel Salad — perfect for any night of the week.
There are some dining experiences that really stand out as highlights in my memory. Immerse yourself in the noise at Zahav very near the top of that list. All thanks to the menu genius of chef Mike Solomonov at his Philadelphia-based restaurant. Award-winning chef James Beard has become a champion of Israel’s incredibly diverse and vibrant food scene, sharing dishes like Kubaneh Toast at K’Far and Israeli pita bread at Merkaz , both in Philly. And I’m planning my next trip to New York so I can try the shawarma seasoned cauliflower served shipudiya style at his newest restaurant, laser wolf.
While I’ve long admired Chef Mike’s culinary talents in the restaurant world, what I love more than anything is getting to see behind the scenes what the real food experts do when they’re done. dine. So I’d love to chat with Chef Mike about the flavorful Chicken Schnitzel Salad he calls his go-to meal.
How did you develop this Chicken Schnitzel Salad recipe?
This recipe is based on the Chicken Schnitzel Salad we served at the Merkaz lunch spot in Philadelphia. The menu at Merkaz represents our favorite Israeli street food. True to the way it’s served there, chicken is usually fried for this dish, but I wanted a healthier version for the family. Tehina is the most important ingredient in all of our restaurants, and in this recipe it’s the fat used to give the sauce body the base instead of the oil.
Why is this recipe your choice?
I love making this recipe at home because it uses simple ingredients that I always have on hand and I don’t need any complicated tools from the restaurant kitchen. I love salads as appetizers because they don’t take long to make — they pair easily with so many flavors. It’s also super filling. Between the chickpeas and the chicken schnitzel, each serving is packed with protein.
While this isn’t a one-pot meal, it only requires standard kitchen tools: a fine spatula and knife, a baking sheet, and a blender.
Are there any kitchen tools you would recommend for making this?
The NutriBullet is the perfect choice for this recipe as it blends the tehina green goddess sauce quickly. Compared to standard size blenders, the NutriBullet blender is easier to clean and the whole machine doesn’t take up too much space.
What standout ingredients make this recipe so special?
Since we’re not frying the schnitzel in this recipe, the cumin and sesame seeds in the bread mix add a nice flavor and texture. I also love the goddess green tehina dressing because it’s a great way to use up leftover herbs in the fridge and you’ll have a nice bright and flavorful marinade.
What ingredient swaps would you suggest to make this gluten-free or dairy-free?
This recipe is dairy-free, and it could be vegan and still be delicious if you didn’t add the chicken (obviously!). Alternatively, you can also bake zucchini bread the same way you would with chicken. The matzo dough can easily be swapped out for a piece of gluten-free bread.
What cooking secret do you use in this recipe that we should all know?
You can always use a serrated knife to cut the tomatoes. It’s much easier if you don’t sharpen your knives often. And proper seasoning is an underrated cooking skill. Always salt your vegetables before salad dressing.
What do you love about creating recipes?
I love the opportunity to share recipes with people who may not be able to get into our restaurant or who have never experienced Israeli cuisine. It’s also fun because it’s a bit different from what I cook every day at restaurants.
