Schnitzel - Breaded Chicken Cutlets

Ingredients:

Chicken breasts
Eggs, beaten
Golden Breadcrumbs
Flour (Optional)
Salt
Spices
Oil for frying

Cut the chicken into thin slices. Tenderize and flatten the slices with a meat tenderizer. You can cover the chicken with ceram wrap or ziplock bags. Dip the cutlets in flour to coat them on both sides. If you want you can skip the flour and dip them directly into the beaten and flavored eggs. Then place them in a bowl with flavored breadcrumbs and pour additional breadcrumps on the chicken until it is coated. Fry the chicken cutlets for 2-4 minutes on each side on a medium flame. Place the cooked chicen onto paper towel or napkins to allow the oil to drain and be absorbed. Schnitzel can be eaten hot or cold.

Oven Option:

Instead of egg, dip the chicken into mayonaise before you dip them into the breadcrumbs. Pout a little oil in the pan in addition to srapying the whole bottom of the pan with Pam or other cooking spray.

Sweet Variation:

Do not put spices in the eggs r breadcrumbs. Instead add sugar. If you try the oven variation you can add honey to the mayonaise.

Sesame Flavored Health Snack

Ingredients:

200 gram chocolate bittersweet or for baking

⅓ box of raw techina (golmit)

3 cups of honey

¼ cups water

2&½ cups of quackery oats uncooked instant

4 cups rice krispies

Instructions:

On a low flame in a pot melt the chocolate with the rW techina,  water,  honey.  Mix well.  Add the oats and the Krispies. Mix well.  Turn off the flame.  

Spread on a pan or cupcake tins. If it is in cupcake tins no need to cut to places.  If in a cake pan,  freeze a little,  cut according to preference and return to freezer.  

Option:

You can sprinkle coconut across the top for added flavor.  

Root Vegetables Roasted

Roasted root vegetables

(Choose your preferred combination.)

Carrots strips

Parsnip strips or whole

Cherry tomatoes whole

Slice onions

Sweet potatoes

Garlic gloves

Eggplant sliced or cubed

Mushrooms sliced or whole

Oil not a lot,  OK to spray with pam

Salt

Pepper

Oregano

Thyme

Rosemary

maybe shata

Roast on 350 for 2 hours.  Toss every 20 minutes.

Extra tip: I mixed the oil and spices in a cup and then poured the whole mixture over all the vegetables. Because I wanted them fresh for Shabbos I put the vegetables in a plastic container overnight. This also allowed them to marinate and really absorb the flavor of the spices. I ept the onions in a ziploc bag. Next time I might also marinate the eggplant separately because they hold so much water that needs to drain. However, it did work out ok this way as well, but I am glad the eggplants were on top of the other vegetables overnight so they did not reabsorb the water.

Turkish Chicken

Turkish Chicken before it is Baked

Ingredients:

Turkish Chicken before it is Baked

8 chicken leg quarters
2 cups of cooked rice
50 grams of raisins
2 large apples cut to thin slices
4 potatoes peeled and thinly sliced
1.5 cups of water
3 cubes of Turkey flavored Knorr spice
aluminum tin

Instructions:
1. Grill the chicken in the oven unspiced for 30 minutes with a setting of 170 degrees.
2. Spread the potatoe slices across a slighly oiled aluminum pan and sprinkle on top one cup of the cooked rice.
3. Spread the apple slices on top of the rice and the second cup of cooked rice spread on top of that.
4. Neatly arrange the chicken on top of the rice and sprinkle the raisins over the chicken.
5. In a separate pot, boil the water and add the spices. Cook until it boils and steams.
6. Pour the sauce into the aluminum pan cover with baking paper and tinfoil and cook in the oven on a medium flame for 45 minutes.
7. Cook uncovered for another 10 minutes until the chicken develops a golden color.


Additional Comments:
The hebrew on the bakc of the box kind of overwhelmed me. Therefore I delayed making this recipe, and when I did I kind of halfway did it on my own. It came out pretty good but I added double the flavoring and it still was not as strong as I wanted. I think if I cooked the chicken in advance as they instructed the rice retain the spices better. I will also try with regard to the postatoes to do the opposite, use maybe just one or two, just to cover the bottom of the pan. I will keep you posted when I try it again to let you know the results.

Ingredients of the spice: oil, salt, unspecified spices, maltodextrin, coriander, onion, parsley

Yields: 4 portions

Photos

Turkish Chicken Recipe in Hebrew from a slant

Recipe in Hebrew

Pizza Sauce

Spread

Tomato Paste

Sugar

Salt

Organo

Crushed Garlic

Olive Oil

Water

Topping

250 gram of tomato paste
2 Tablespoons of mayonnaise
2/3 cup water
1/3 cup of oil
2 cloves of garlic
3/4 teaspoon of sugar
3/4 teaspoon of satl
1/2 teaspoon of ground Shata (spice)
Mix.
Add a dash of oregano and black pepper.

Enjoy!