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-> Recipe Collection
-> Chicken/ Turkey
shmaichul
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 Thu, Jan 15 2009, 12:51 pm
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I have a few bochrim from yeshiva friday night and I ussually switch off between 3/4 recipes but I just realized I have tons of shnitzel but not so much reg chicken any good easy recipes?
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shnitzel
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Thu, Jan 15 2009, 12:57 pm
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I so badly want to answer this one. But alas, I've never made shnitzel!
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Lani22
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Thu, Jan 15 2009, 1:03 pm
there is a recipe in KBD short on time - kishka stuffed chicken- guys go crazy for it.
I dont have the exact recipe on me... sorry
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shmaichul
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Thu, Jan 15 2009, 1:47 pm
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sounds interesting ill go check it out... any more ideas anyone?
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Ronit
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Thu, Jan 15 2009, 1:57 pm
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u mean schnitzel as in cutlets from the top of the chicken?
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shmaichul
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Thu, Jan 15 2009, 2:02 pm
yup! (but I didnt seperate it myself I have packages of it  )
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shoy18
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Thu, Jan 15 2009, 2:13 pm
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I dont have the recipe handy, but something easy that bochrim might enjoy, I make pastrami danishes, which is basically pastry square shmeared with mustard, then layered with pastrami, then you put a peice of marinated chicken cutlet, (oil, spices, whatever you have in the pantry) fold the two ends to form a danish, and bake covered for 20 min then uncovered until golden brown, in 375 oven you can also serve it with some sort of duck sauce
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shmaichul
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Thu, Jan 15 2009, 2:47 pm
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can I make it without pastrami? (not available here...)
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Ronit
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Thu, Jan 15 2009, 3:13 pm
bread it in eggs & then cornflake crumbs mixed with slivered almonds & fry
sesame chicken nuggets- cut into pieces w/ chicken shears. dip in batter or in flour- then egg & then flour again & fry... sauce: saute an onion. add ketchup, apricot jam, brown sugar, spicy duck sauce -sorry don't have the amounts on me, but doesnt need to be perfect.... pour sauce over fried cutlets
grill it with a good seasoning like montreal steak seasoning...
cut in strips & saute w/ fajita seasoning- the exact recipe is in KBD short in time...
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Ronit
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Thu, Jan 15 2009, 3:20 pm
| hadassa wrote: |
cut in strips & saute w/ fajita seasoning- the exact recipe is in KBD short in time... |
sorry I forgot to write to add red & green peppers in stripps...
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RichWithNachas
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Thu, Jan 15 2009, 3:28 pm
shmear thin layer of mayonaize onto snitzel
dip into spiced breadcrumbs
bake for 1/2 hour covered
take out
create a mixture of ducksauce and seseme seeds and water
exact measurements: 1 cup of duck sauce
1/4 cup of water
1/2 cup of brown sugar
1/2 cup of seseme seeds (or sprinkle to your desire)
Mix together
put back into oven for 1/2 hour more only (if will be in there longer
it will get dried)
baked covered at 350 degrees
delicious and keeps soft- B'taiavon! Enjoy!
Last edited by RichWithNachas on Thu, Jan 15 2009, 3:51 pm; edited 1 time in total
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shmaichul
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Thu, Jan 15 2009, 3:46 pm
| RichWithNachas wrote: | shmear thin layer of mayonaize onto snitzel
dip into breadcrumbs
bake for 1/2 hour covered
take out
make mixure of ducksauce and semisee seeds and water
put back into oven for 1/2 hour more
baked covered at 350 degrees
delicious and keeps soft- B'taiavon! Enjoy! | sounds delicious! do I bake it covered?
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RichWithNachas
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Thu, Jan 15 2009, 3:52 pm
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Yes, to keep it soft! My daughter gave me this recipe first time I made it I thought I was eating straight from Gan Eden
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doodlesmom
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Thu, Jan 15 2009, 4:00 pm
make a mixture of 1 cup mayo to 1/2 cup honey and 1/2 cup mustard (basically the mayo is double than the other ingredients.) and either
just coat the cutlets and then cover with cornflake crumbs,
or to make it really tasty crispy and not dry, make small nuggets of the cutlets and dip them all into the mayo mixture, then put them onto scewers (all the pieces should be close together squished) and then once the skewer is full cover the whole thing with cornflake crumbs, then bake hanging over a silverfoil pan. (the skewers leaning on the edge so that the cultets get crispy all around) on 350 for 25 min. or 1/2 hour.
hope I explained myself well enough!!!
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BlumaG
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Thu, Jan 15 2009, 4:58 pm
dip shnitzel in eggs then into matzo meal with season salt to spice or flour w/ season salt
fry and enjoy!
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mimsy7420
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Fri, Jan 16 2009, 9:27 am
| RichWithNachas wrote: | shmear thin layer of mayonaize onto snitzel
dip into spiced breadcrumbs
bake for 1/2 hour covered
take out
create a mixture of ducksauce and seseme seeds and water
exact measurements: 1 cup of duck sauce
1/4 cup of water
1/2 cup of brown sugar
1/2 cup of seseme seeds (or sprinkle to your desire)
Mix together
put back into oven for 1/2 hour more only (if will be in there longer
it will get dried)
baked covered at 350 degrees
delicious and keeps soft- B'taiavon! Enjoy! |
This sounds good! You make the the mixture- pour it on and then put back in the oven? What sort of pan do you bake it in?
Is it good served cold?
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Mannys613
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Fri, Jan 16 2009, 9:44 am
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This is a really great way to make schnitzel - the coating always comes out tasting really yummy. I use Pereg American style bread crumbs, and make an egg wash with equal parts egg to barbecue sauce, along with a teeny bit of pepper and some garlic powder. Mix that together, dredge the chicken in the egg mixture, then in the bread crumb mixture and fry. Yummy!!
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