I’ve been eating schnitzels all my life,
and the idea of doing schnitzel from baby lamb chop
with the mustard and the lemon rind
and the Parmesan and thyme and the bread crumb mixture.
Simple and beautiful idea.
-: Hi, how are you, Aharoni?
-: Hi guys.
It’s amazing, You just opened the butchery… -[Aharoni] Eight months ago.
-: I just want to tell you that it’s a gorgeous butchery
and it’s so different than what we have up north,
because everything here is, you know,
is aged and cut differently.
-: I think one of the secrets of making any kind of food shop
is to really understand where you’re located.
It really is a very neighborhood kind of place.
-: I admire you.
-: The first recipe I did was your recipes.
And I remember, I remember when I was,
I think early 20s I said to Mickey,
I really want to be like Aharoni one day.
So I didn’t become like you.
-: You became you.
-: No, no, no.
But I admire you.
-: Thank you.
-: I just wanted to tell you this now.
Let’s take something and cook it at your place, no?
-: I’m dying to eat something.
We’re gonna take tiny little lamb chops
and we’re going to schnitzel them.
I saw it on the Instagram and I said wow,
this is so brilliant.
This is so brilliant.
Aharoni: It’s a nice combination
between Israeli schnitzel and lamb chops.
-: Yeah, yeah.
What can go wrong?
-: I always grill it.
And the idea of schnitzeling it, wow.
-: It’s nice.
Wow, It’s so good to be here.
It’s been ages since I came to your place.
-: Yeah, shame on you.
-: Shame on me.
-: Wow, wow, wow, wow.
I’m excited to do this with you.
-: Chicken schnitzel is the most popular
everyday food in Israel,
so this is a new version of the Israeli schnitzel.
-: A twist and wow.
It blew my mind.
-: And it’s from my son,
you know he was the one who activated the whole idea
because he said let’s do something else
this time with the lamb chops.
And I said all right.
And when I started doing it, he said what are you doing?
I mean, come on, that’s not what I meant.
I said, shut up.
You know, you asked me to do something, let me do my thing.
Then he freaked out when he had it.
Erez: Of course.
I freaked out only from seeing it in the photograph.
-: Okay, let’s do it like this. Breadcrumbs here.
The other thing, Erez that I will ask you to do is.
-: To grate it?
-: How much?
-: About four tablespoons, or even more.
And I’ll chop some thyme.
When you fry Parmesan cheese, it’s so nice.
I love it.
Yeah, that’s beautiful.
mix some thyme.
Some mustard into the eggs.
And the other stuff, Erez.
-: Lemon rind.
-: Interesting that you put the lemon rind in the mustard.
Usually I would put that in there.
So you put also the lemon juice inside the egg mixture.
-: Yeah, yeah.
-: I’ll mix it for you?
Erez: Nice smell already.
-: Okay, here comes the nice part, Erez.
Okay, I’m showing you one, you’re doing the rest.
Aharoni: Should we double dip?
Erez: Double dip, of course, double dip.
Aharoni: Also the edges.
-: I’m dying to taste it already.
I have it in my mouth.
I can feel it.
Aharoni: Go ahead, enjoy.
Erez: Okay, I am enjoying it.
-: Olive oil, half a centimeter or so.
Olive oil is the best.
I mean, you can do it with butter,
but I really do prefer this version with the olive oil.
It’s very great.
-: Simple and beautiful idea.
I am chapeau.
And I’m jealous, Aharoni, that you thought about it.
Aharoni: Oh, come on, Erez.
-: No, no, I’m serious.
-: Isn’t the nicest corner of Tel-Aviv, my balcony?
Look at the color.
-: Oh wow, wow.
-: Look at the color.
Four to five minutes on each side.
Not on a very high heat.
I mean, as low as possible when frying these.
It’s gonna be like nice pinkish inside.
Low and slow.
I think shallow frying is more crispy than deep fry
because the contact with the warm metal
gives it an extra crispiness.
So I prefer that from deep frying.
See, really nice, slow frying.
Because the protection of the breadcrumbs,
especially since we double dipped it,
it’s finishing really slow.
-: Wow, this is nice.
Aharoni: Because I want to fry it on the edges, as well.
-: No, I know, I know.
This is the photo.
-: I always say cooking with gas,
especially when it comes to frying, is like driving a car.
You don’t just put the heat and that’s it.
So you have to just take it low, high,
according to the situation
in front of you.
-: I don’t have patience
for this, you know?
-: I do.
I fry and move at very high flames.
-: You want to be very accurate, in this case,
you have to be very accurate,
otherwise you’re gonna be undercooked.
So the slow process, I think, is really very important here.
-: Wow, feel that, they’re toast.
-: Let’s wait a little more, right?
It’s amazing, the evolution of the smell of those lamb chops,
you know, the beginning it felt more of the Parmesan,
now we feel the thyme and the, it’s deeper.
Aharoni: Develops, yeah.
Aharoni: I think this one is ready now.
-: Salt and pepper, Erez.
-: There is salt and pepper, no?
-: Should I put it on?
-: Yeah, when you eat, you know.
I mean, you can have it as a lollipop.
I call it the lamb lollipop.
-: Yeah, yeah, the lamb lollipop.
-: And don’t forget
the salt and pepper.
Gets so soft because it’s a very young lamb
and the heat is perfect for this.
-: It’s a perfect way to do lambchops.
-: And you don’t really need the knife and fork for that.
The crust is gorgeous.
You succeeded to make it a nice twist on the most,
most common Israeli dish, the schnitzel.
-: We have.
-: And I know weinerschnitzel,
I know the German schnitzel from pork,
but I never, never,
I never taste a schnitzel
that is made out of lamb.
-: Well, you can say
that’s the Israeli version, right?
-: That’s really nice.
-: I’ll take another one, what can I do?
-: Go ahead.
-: What can I do?
I stole the last one.
And you can’t imagine how difficult it was
to watch you eating it, but you deserve it.
You deserve it, Aharoni.
-: Thank you.
-: No, because you made it, you invented it.