Anyhow, I'm in my kitchen in Jerusalem and have just made a batch of chicken schnitzels for lunch on Shabbat Chanukah and just felt that I had to share the recipe.
The inspiration for the recipe comes from a lovely cookery book called "The World of Jewish Entertaining" by Rabbi Gil Marks, a Chazan (Cantor), who was also a food writer, chef and gourmet. He hailed from New York and more lately, Israel. Gil passed away a few weeks ago in Jerusalem after a courageous fight against a cruel illness. So this blog is a tribute and a thank you to someone who inspired many cooks all over the world.
My recipe book is still in England and I had to recreate it from memory, so here goes.
8 thick chicken schnitzels, made from 4 large chicken breasts split in two. Don't use escalopes, they will dry out.
2-3 eggs, beaten
Oil, vegetable will do or light olive oil.
Matza meal or breadcrumbs whatever you have to hand.
Sesame seeds
Paprika
Salt and pepper
A fresh lemon
Don't wash the chicken breasts, they will go soggy.
Beat the eggs into a large plate.
In a large zip lock bag, tip in a generous amount of matzah meal/breadcrumbs, the paprika, sesame seeds, salt and pepper.
In as many shallow baking tins as you need, pour in enough oil to coat the bottom, and put in an oven preheated to 200C for about 5 Minutes.
While the oil is heating, dip,the schnitzels into the egg and then the matzah meal/breadcrumbs to coat, and rest on plate.
Take the tins out of the oven and put the schnitzels in, do not overcrowd or they will go soggy.
Put in oven for approx 15 mins, or till they start to go golden brown.
Remove tins from oven, turn over schnitzels and squeeze fresh lemon juice over them. You can use bottled if no fresh lemons are available, but fresh is far superior.
Place back in oven for about 10 mins, or until they start to brown.
Remove from oven and drain on kitchen paper.
Serve straight away, if possible, or can be reheated for Shabbat, or even eaten cold.
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