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4 chicken or veal cutlets
1 egg, beaten
1/2 cup dry Gefen Bread Crumbs
1/2 cup oil
1 large onion, diced
2 stalks celery, diced
1 green pepper, chopped
1 tablespoon oil
1/2 teaspoon salt
dash of pepper
4 ounces mushrooms, sliced
2 tablespoons flour
1/2 cup water
Dip cutlets in egg, coat with crumbs and fry on both sides until well browned and crisp.
Place cutlets into large shallow baking dish.
Sauté onion, celery and green pepper in oil for 10-15 minutes or until tender.
Sprinkle with salt and pepper. Add mushrooms and flour.
Gradually add water. Simmer for 20 minutes.
Pour the sauce over the cutlets. Bake at 400 degrees Fahrenheit for 30 minutes.
Styling and Photography by Tamara Friedman
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Covered or Uncovered? Should this be baked covered or uncovered?
I would say uncovered. Otherwise it would get soggy.