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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.
2 and 1/2 pounds (1 kilogram) chicken cutlets
3-4 pieces bread, or 1 large roll
oil, for sauteing
3-4 large onions, diced
2–3 cloves garlic, diced
1/2 red and orange (or yellow) pepper, diced
salt, to taste
black pepper, to taste
1 (8-ounce/225-gram) can sliced mushrooms, drained
2/3 cup Gefen Mayonnaise (low fat is fine)
1 and 3/4 teaspoons mustard
1 and 1/2 teaspoons honey
3 tablespoons ketchup
2 cups Gefen Corn Flake Crumbs, for coating
1 and 1/2 teaspoons Glicks Soy Sauce, for drizzling
Line counter with a large clear plastic tablecloth, and even wear a pair of disposable gloves.
Pound chicken cutlets to an even thinness.
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).
Meanwhile, heat a little bit of oil in a large frying pan.
Add onions and garlic and sauté for 15–20 minutes until nice and golden.
Add peppers and sauté an additional five minutes, and then add mushrooms and sauté another five minutes.
Add the bread pieces and mix together well.
Season generously with salt and pepper, and set aside.
In a small bowl, mix together the mayonnaise, mustard, honey, and ketchup. (Taste and adjust seasoning if necessary).
Fill each cutlet with a full tablespoon of the vegetable mixture, and carefully roll up.
Smear lightly on all sides with mayo mixture and then roll in cornflake crumbs, and place in a pan lined with Gefen Parchment Paper.
Drizzle soy sauce over the shnitzel rollups and cover pan tightly.
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)
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freezing Can I freeze this already baked and then just warm up on yom tov?
Thanks!
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.
I have frozen white meat cutlets. They come out great. You should probably heat them up covered and only uncover for a few minutes at the end.
question how does the chicken stay rolled up?
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!
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.
Question; This recipe calls for bread in the vegetable mixture? is it necessary?
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.