Shnitzel Roll Ups

Brynie Greisman Recipe By
  • Cook & Prep: 2 h
  • Serving: 12
  • Contains:

I first tasted this at a sheva brachos that the special Scheinberg aunts made for my daughter Malka. The sheva brachos was magnificent, and this was one of the stars of the menu. I present it here as an appetizer, with a little tweaking of my own, although it was served then as a main dish. The shnitzel stays so moist and very flavorful. I love the fact that you can freeze it raw.

Ingredients (16)

Main ingredients

Sommelier Suggests

Start Cooking

Prepare Chicken

  1. Line counter with a large clear plastic tablecloth, and even wear a pair of disposable gloves.
  2. Pound chicken cutlets to an even thinness.
  3. Shred the bread or roll into very small pieces and bake for 10 minutes or less in a 350 degrees Fahrenheit (180 degrees Celsius) oven (no preheating).
  4. Meanwhile, heat a little bit of oil in a large frying pan.
  5. Add onions and garlic and sauté for 15–20 minutes until nice and golden.
  6. Add peppers and sauté an additional five minutes, and then add mushrooms and sauté another five minutes.
  7. Add the bread pieces and mix together well.
  8. Season generously with salt and pepper, and set aside.
  9. In a small bowl, mix together the mayonnaise, mustard, honey, and ketchup. (Taste and adjust seasoning if necessary).
  10. Fill each cutlet with a full tablespoon of the vegetable mixture, and carefully roll up.
  11. Smear lightly on all sides with mayo mixture and then roll in cornflake crumbs, and place in a pan lined with Gefen Easy Baking Parchment Paper.

  12. Drizzle soy sauce over the shnitzel rollups and cover pan tightly.
  13. Bake in a preheated 350 degrees Fahrenheit (180 degrees Celsius) oven for 50 minutes, or until ready. (Alternatively, freeze the rollups until ready to use. When ready to bake, place directly from freezer into preheated oven and bake for one hour, covered)
Note: You might have leftover vegetables. If so, serve over rice or mashed potatoes or use in an omelet.
Tip: To serve as an appetizer, slice into pinwheel slices and place a few on a bed of baby lettuce.
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  • Esther

    Shnitzel Roll Ups

    freezing

    Can I freeze this already baked and then just warm up on yom tov? Thanks!
    Posted by recipegirl |September 23, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    You certainly can Esther. I would just say that it dries out when using white meat cutlets and I would recommend using dark meat cutlets.
    Posted by Chaiaadmin|September 23, 2017
    0
  • michal gutstein

    Shnitzel Roll Ups

    question

    how does the chicken stay rolled up?
    Posted by michalg |January 31, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    I find that roll ups work best when you stick a toothpick after you roll them up. You can always remove them later and the melding of the ingredients will usually hold them together. Good luck!
    Posted by Chaiaadmin|January 31, 2017
    Shani Vinter
    michal, I had the same question! thanks for posting this. I made something similar once and chaya (oops, chaia) is right, the chicken does kind of bind with the breading and mayo.
    Posted by Bob|January 31, 2017
    0
  • Brandy Deutsch

    Shnitzel Roll Ups

    Question;

    This recipe calls for bread in the vegetable mixture? is it necessary?
    Posted by bd495 |January 17, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    The bread is great to add for solidifying the stuffing mixture. But if you can't have bread, because of gluten issue, then do potatoes. If you want to save calories, maybe use more vegetables and reduce the liquid by half.
    Posted by Chaiaadmin|January 18, 2017
    0
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  • Esther

    Shnitzel Roll Ups

    freezing

    Can I freeze this already baked and then just warm up on yom tov? Thanks!
    Posted by recipegirl |September 23, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    You certainly can Esther. I would just say that it dries out when using white meat cutlets and I would recommend using dark meat cutlets.
    Posted by Chaiaadmin|September 23, 2017
    0
  • michal gutstein

    Shnitzel Roll Ups

    question

    how does the chicken stay rolled up?
    Posted by michalg |January 31, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    I find that roll ups work best when you stick a toothpick after you roll them up. You can always remove them later and the melding of the ingredients will usually hold them together. Good luck!
    Posted by Chaiaadmin|January 31, 2017
    Shani Vinter
    michal, I had the same question! thanks for posting this. I made something similar once and chaya (oops, chaia) is right, the chicken does kind of bind with the breading and mayo.
    Posted by Bob|January 31, 2017
    0
  • Brandy Deutsch

    Shnitzel Roll Ups

    Question;

    This recipe calls for bread in the vegetable mixture? is it necessary?
    Posted by bd495 |January 17, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    The bread is great to add for solidifying the stuffing mixture. But if you can't have bread, because of gluten issue, then do potatoes. If you want to save calories, maybe use more vegetables and reduce the liquid by half.
    Posted by Chaiaadmin|January 18, 2017
    0

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