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Marinated, fried, and smothered in a delicious sauce, this is the kind of recipe that everyone really enjoys, presents beautifully, and gets a meal off to an elegant start
Wednesday, March 29, 2017
My daughter-in-law brought this dish once for Shabbos and we had not one tiny piece of schnitzel left. I filed the recipe away and knew I had to try it with potato starch instead of flour for Pesach. It works perfectly and freezes well too. There are a few steps — marinate, fry, sauce, and bake, but none of them are too difficult. You’ll see how much your family will appreciate it and you’ll want to double the recipe next time!
Combine all marinade ingredients in a small bowl. Add chicken cutlet pieces and mix well to coat evenly. Cover and place in fridge for at least half hour.
Meanwhile, prepare sauce: Heat oil in a saucepan and sauté onions and garlic until golden, about 15 minutes. Add remaining ingredients and bring to a boil. Boil for 2 minutes and remove from heat.
Remove marinated chicken pieces from fridge. Heat a generous amount of oil in a large frying pan. Dip chicken pieces into potato starch and fry a few minutes on each side, until golden. Drain in a pan lined with paper towels. Repeat until all the chicken is used up.
Halfway through, preheat the oven to 350°F (180°C). Place all the chicken pieces in a 9x13-inch aluminum pan. Pour sauce over chicken until pieces are evenly coated. Bake for half hour, uncovered. You can cover it part of the time if you see that the sauce is getting completely absorbed .
To serve: Put a small amount of mashed potatoes in a ring form on a plate. Remove ring. Spoon chicken pieces over mashed potatoes. Drizzle with sauce. Garnish with greens of your choice. To achieve look in photo, stick a chive.
Tip If you like a lot of sauce with your chicken pieces, double the amount of sauce. You can also freeze it on its own and use with any chicken, meat, or even hamburgers.
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