Shnitzel, breaded chicken breast, is the most favorite lunch I serve in the yeshiva. I use turkey breast most of the time to keep the costs down. But chicken breast is a bit more moist and tender. Tenderizing the breast is always recommended but if you don't have the time or energy, it can be skipped. The problem with shnitzel is the long time spent frying each piece and the large amount of oil used. Here are some "keep it simple sweetheart" recipes that will give you the response, "That's great! Can I have the recipe?" These shnitzels are not fried in oil.
BAKED HERB-CRUSTED CHICKEN BREASTS
Tenderize the boneless chicken breast halves by flattening them as you would for a chicken piccata, then marinate in lemon juice.
6 skinless boneless chicken breast halves
6 tablespoons fresh lemon juice
2 tablespoons margarine
2 tablespoons olive oil
1 1/2 cups plain dry breadcrumbs
6 tablespoons chopped fresh or dry basil
3 tablespoons chopped fresh or dry parsley
1 1/2 tablespoons chopped fresh or dry rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Using meat mallet, pound chicken breasts between sheets of plastic wrap to ½ to ¾ inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.
Preheat oven to 450 degrees. Melt margarine with oil in small saucepan over medium heat; cool slightly. Mix bread crumbs, basil, parsley, rosemary, salt and pepper in pie dish. Brush chicken breasts on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.
"PASAKOV" ROLLED BREASTS OF TURKEY
6 boneless turkey shnitzels or boneless chicken breasts
1 1/2 cups seasoned golden breadcrumbs
1/2 cup mayonnaise
1/2 cup apricot jam
Lots of garlic according to taste
1/2 teaspoon pepper
Using meat mallet, pound breasts between sheets of plastic wrap to between ½ to ¾ inch thickness. Place breadcrumbs in a glass baking dish. Take each piece of shnitzel and press each side into the breadcrumbs. Then roll each piece lengthwise and place in a second baking dish, one next to the other.
Mix mayonnaise and apricot jam together until creamy. Add garlic and black pepper. Smear on the top of breaded shnitzels. Place in preheated oven at 350 degrees. Bake for 45 minutes. Serve hot.
GRILLED CHICKEN WITH THREE-MUSTARD SAUCE
1 1/2 cups chicken stock or canned low-salt broth
1 1/2 cups unsalted beef stock or canned broth
2 tablespoons kosher dry vermouth or any kosher wine
2 teaspoons Dijon mustard
1 teaspoon whole-grain mustard
1 teaspoon Creole mustard or spicy-brown mustard
4 skinless boneless chicken breast or turkey breast fillets
1 tablespoon minced garlic, fresh or frozen
Combine both stocks and vermouth in heavy medium saucepan. Boil over high heat until reduced to ¾ cup, about 25 minutes. Add all mustards and whisk to blend. Simmer until slightly thickened, about 3 minutes. Season sauce to taste with pepper. (Can be prepared one day ahead. Cover and refrigerate. Bring to simmer before serving.)
Prepare barbecue (medium-high heat) or preheat broiler. Rub chicken or turkey breasts with garlic. Season with salt and pepper. Grill chicken or turkey until cooked through, about 4 minutes per side.
Transfer chicken or turkey to plates. Spoon sauce over and serve.
KOSHER VERSION OF CORNON BLEU
4 chicken breasts
1 cup breadcrumbs
1 cup mayonnaise
salt and pepper to taste
2 lemons for decoration
1 pickle, slices
4 slices cold duck or any cold cut
sliced fresh basil
- Separate chicken breast into eight halves. Slice each half of breast lengthwise but not completely through.
- Between each piece, spread a little mustard. Place a few slices of pickle and thinly sliced cold meat or sliced fresh basil over the mustard. Close two sections together.
- Carefully dip each piece of shnitzel into mayonnaise and partially wipe off. Then dip each piece of shnitzel into a plate of breadcrumbs. Cover both sides. Shake off.
- Place shnitzel in baking dish, leaving some space between each piece. Bake in oven at 425 degrees for 35-40 minutes or until golden brown. Serve with slices of lemon.