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Bored of Schnitzel

georgeliot Oct 27, 2011 07:50 AM

Any chicken cutlet suggestions for Shabbos lunch ? the family is bored with fried or grilled .

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    GilaB RE: georgeliot Oct 27, 2011 08:13 AM

    Why does it have to be a cutlet? It's the blandest, yet most expensive cut of chicken. Are you amenable to suggestions with whole chicken parts?

    Or you could make kebabs, and have grilled cutlets in another form.

    1 Reply
    1. re: GilaB
      thekosherchannel RE: GilaB Dec 10, 2011 09:34 PM

      Here's a tip to keep chicken cutlets from drying out and gives them a nice flavor: marinate for a few hours to overnight in -bottled Italian salad dressing. You'll be amazed at the difference.

    2. tamarw RE: georgeliot Oct 27, 2011 08:21 AM

      If you want a cutlet, a very easy recipe is simply baked chicken cutlets - dump the cutlets in honey mustard and top it off with breadcrumbs.

      4 Replies
      1. re: tamarw
        marissaj RE: tamarw Oct 27, 2011 08:52 AM

        what about onion chicken? i make this often-- it's always very popular. find a dressing you like (my DH LOVES the new honey mustard dipping sauce by frenchs) or create something with honey or teriyaki or whatever. Dump the cutlets in the sauce.
        Take frenchs onions, pour into plastic bag and crunch them up. take cutlets and u can either shake and bake or do them individually to ensure even coating.
        Bake at 350 for about 25 mins. Serve with whatever sauce you want. These are always a huge hit in my house.

        1. re: marissaj
          georgeliot RE: marissaj Oct 27, 2011 11:49 AM

          sounds great ! thanks

          1. re: marissaj
            singingfoodie RE: marissaj Dec 17, 2011 10:10 PM

            I make this all the time!!! And we are also obsessed with the french's sauce!

          2. re: tamarw
            pitagirl RE: tamarw Oct 27, 2011 09:43 AM

            I also had this done with crushed pretzels ... yum!

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            Arinoam RE: georgeliot Oct 27, 2011 11:26 AM

            Pound 'em flat, layer pastrami slices and Dijonnaise, roll in Pepperidge Farm Puff Pastry sheet, paint with egg wash, sprinkle sesame seed on 'em, bake 45 min or so. Dry enoug to warm up on the blech Shabbos pm. Not as time consuming as it sounds!

            3 Replies
            1. re: Arinoam
              DebbyT RE: Arinoam Oct 27, 2011 12:10 PM

              Similar, only I use thousand island or russian dressing and dip in corn flake crumbs instead of puff pastry. Very slightly healthier!

              1. re: Arinoam
                tamarw RE: Arinoam Oct 27, 2011 12:41 PM

                Interesting take on a deli roll. Normally most folks just make that with pure deli ;)

                1. re: tamarw
                  queenscook RE: tamarw Oct 27, 2011 07:14 PM

                  I am sorry, but I just don't know what people see in this dish. I always find that the puff pastry tastes awful when it's served that long after it's originally baked, not to mention the greasiness that it absorbs from the meat. I hate when people serve this, because all I see in it is tasteless calories/fat.

              2. huiray RE: georgeliot Oct 27, 2011 11:31 AM


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                  cheesecake17 RE: georgeliot Oct 27, 2011 07:09 PM

                  I make chicken with artichokes... heats up well. Kind of like a chicken marsala type dish. I can post the recipe if you are interested.

                  2 Replies
                  1. re: cheesecake17
                    Bzdhkap RE: cheesecake17 Oct 29, 2011 08:45 PM

                    cheesecake17: Taking you up on your offer. Can you please share the recipe?

                    1. re: Bzdhkap
                      cheesecake17 RE: Bzdhkap Oct 30, 2011 06:14 AM

                      sure.. it's very simple.. the artichokes can be swapped for mushrooms.
                      I can't really give measurements since I make it so often with different amounts of chicken

                      thin chicken cutlets
                      flour (mixed with salt and pepper)
                      frozen artichokes (thinly sliced and defrosted)
                      garlic, chopped
                      lemon juice (about one lemon's worth, can use bottled)
                      mustard (whole grain or dijon)
                      chicken broth (or water mixed with bouillon)
                      olive oil

                      dredge the cutlets in flour mixture and brown in olive oil large skillet. Transfer to a greased pyrex. Chicken does not need to be cooked through.

                      In the same skillet, add artichokes, garlic, lemon juice. Scrape up the browned bits of chicken. Add broth- more than you would think you'd need... maybe about a cup. Continue stirring until the sauce bubbles a bit and thickens. Pour the sauce over the chicken in the pyrex. Bake covered about 10 minutes to finish cooking the chicken.

                      I usually make this Thurs for Shabbat dinner. When you take it out of the fridge to reheat it, you probably will need to add a splash of water if it looks dry.

                      Also.. same basic recipe can be done with cubes of chicken, peppers, onions, mushrooms, and a can of diced tomatoes.

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                    AdinaA RE: georgeliot Oct 28, 2011 06:00 AM

                    Get creative with your crock pot. Make a favorite sauce, most families enjoy a simple red sauce, and simmer chicken in it, turn down to warm overnight. The modern crockpot technology keeps the sauce tasting like tomato sauce. I like to do this with thighs.

                    There is a whole world of slow-cooker dishes beyond traditional cholent.

                    Alternatively, reheat simple roasted chicken on the blech on Saturday morning, and serve wonderful saucy vegetables with it. Sabra makes a wonderful Moroccan Matbucha. There is a world of Mediterranean cooked salads that do wonderful things with chicken. Or go Mexican and explore the variety of raw and cooked salsas, there are recipes for salsas based not just on tomatoes, but on fruits, tomatillos, sweet peppers and other vegetables. Plain chicken isn't boring when it has the right partners.

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                      PotatoPuff RE: georgeliot Dec 12, 2011 07:48 AM

                      I make balsamic rosemary chicken: shake cutlets in a ziploc bag with some mushrooms, fresh rosemary, balsamic vinegar, salt, pepper, red onions, garlic, dash of olive oil. Bake (covered) in a casserole dish. Takes 10 minutes, super healthy, and works really well when you need to double wrap the pan.

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                        Diane in Bexley RE: georgeliot Dec 12, 2011 09:46 AM

                        Grind up the chicken cutlets and make chicken balls. This is one of my favorite specialities that my aunts used to make for me at Pesach and holidays. You can serve the chicken balls cooked as for gefilte fish, or with a little tweaking, you can add them to matzo ball soup for a protein and turn it into a meal. Interested in recipes? Let me know.

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