not enough shnitzel for supper

smile ↓

Wed, Apr 02 2008, 8:29 am

I got from the butcher my order of shnitzel for supper. the only problem is that they are very small pieces and I don't have time to get more. So what can I do with them? Because for the moment it will not be enough for my whole family. So is there any recipe where I can use them and they will be enough for everyone.

yo'ma

Wed, Apr 02 2008, 8:30 am

lots of side dishes or/and veggies

Mimisinger ↓

Wed, Apr 02 2008, 8:34 am

I love salad with shnitzel cut up. Like a chicken cesar salad - YUM! And you need less chicken

↑ smile

Wed, Apr 02 2008, 8:36 am

but how can I use the shnitzel ?

bubbles

Wed, Apr 02 2008, 8:44 am

I make chicken wraps. brown onions add small chicken pieces and brown add barbeque sauce and done. put some chicken in a wrap with cut up lettuce and tomatoes and roll. sometimes I put choummous also.

mummy-bh

Wed, Apr 02 2008, 8:48 am

How about chicken stir fry?

Slice the schnitzel really small and fry in a bit of oil. Add peppers, mushrooms, corn, broccolli, and whatever other veg you fancy. Mix in some soy sauce. Serve with rice.

louche

Wed, Apr 02 2008, 8:51 am

mummy-bh wrote:

yup. That's what I do when we have only a smidge of leftover chicken from shabbos and I need to stretch it to feed the whole fam.

LikeMeDoes

Wed, Apr 02 2008, 8:56 am

How about a big chicken stir fry, served over rice or spaghetti.
That goes far.
I fry an onion, add chicken cut into small pieces and add whatever veggies I have in the house: carrots, zucchini, mushrooms, pepper, brocolli, baby corn etc.
Season with soy sauce, salt & pepper.

↑ Mimisinger

Wed, Apr 02 2008, 8:57 am

Oh for me schnitzel means breaded boneless breasts.

greentiger ↓

Wed, Apr 02 2008, 9:12 am

mummy-bh wrote:

Was also gonna suggest this. It comes out good whatever you do and you can serve with rice or spagetti. Smile

sarahd

Wed, Apr 02 2008, 9:16 am

You can make a sauce for it with chicken soup (or soup mix), water, soy sauce, corn starch, some wine if you fancy or honey or both. Pour it over your stir-fry and cook till it thickens.

chocolate moose

Wed, Apr 02 2008, 10:05 am

you can cube the chicken and make a stir fry. rice separately.

you can aLso shred it and make schwarma, I hve a recipe here.

↑ greentiger

Wed, Apr 02 2008, 10:12 am

Oh just if you are making a stir fry add the chicken in only after the veggies are fully cooked otherwise the chicken overcooks.

Pizza

Wed, Apr 02 2008, 10:42 am

lo mein - like stir fry, but mixed in with spagetti noodles or ramen noodles, with some soy sauce mixed in

good to use up extra spagetti before pesach

alternatively, cook it up with lots of soup veggies (carrots, zucchini, squash or pumpkin, onion, sweet potato) and some chick peas, but less water than soup - serve over couscous

greenfire

Wed, Apr 02 2008, 11:01 am

yup dice it up - brown in pan with oil, soy sauce, onions, fresh garlic ... add any vegetable you like to it ... serve with rice or pasta ... and divvy it out so everyone has a good amount ...

boruchhashem

Wed, Apr 02 2008, 11:06 am

I dice it and saute till done with some oil. Then add can baby corn, water chestnuts, bean sprouts, mushrooms, and spices, teryiaki sauce, etc. cook till done. Yummmmy.

DefyGravity

Wed, Apr 02 2008, 11:36 am

When I have a little bit of chicken I do what was mentioned above - either make a chicken stir fry or wraps.

I also like making chicken curries with white and sweet potatoes, onions, chicken, and coconut milk.

Raisin

Wed, Apr 02 2008, 12:14 pm

you can make chicken pot pie

Mrs. Mommy

Wed, Apr 02 2008, 12:20 pm

Garlic Chicken in a White Wine Sauce (with Pasta)

Ingredients
4 ounces uncooked medium egg noodles
1 pound skinless, boneless chicken breast halves
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon bottled minced garlic
1/2 teaspoon dried tarragon (I use basil)
1 (8-ounce) package presliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth

Preparation
Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.

Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates.

I LOVE THIS RECIPE! IT'S QUICK AND EASY. BECAUSE OF THE PASTA, IT STRETCHES THE CHICKEN - YOU CAN HAVE LESS AND IT IS STILL OK. I CUT THE CHICKEN INTO BITE SIZE PIECES. I'VE SHARED WITH A FEW PEOPLE AND EVERYONE REALLY LOVED IT.