When I make schnitzel, some of the crumbs fall off and remain in the pan, and then they burn and stick to the later pieces. Any advice?
One-Pan Chicken and Rice
One of our favorite suppers in our house. Just add rice to the bottom of a pan, then chicken on top, sprinkle with onion soup mix, drizzle olive oil (optional), and add water according to how much rice you use. Bake at 350°F (175°C) for 11⁄2 hours covered and 1⁄2 hour uncovered.
—Brynie Greisman
When I make schnitzel, some of the crumbs fall off and remain in the pan, and then they burn and stick to the later pieces. Any advice? Thanks!
Are you dredging your chicken in flour very well before dipping it into the eggs? And are you super careful to fully coat the cutlet in eggs before dipping it into the crumbs? Flour helps egg stick to the chicken, which in turn prevents the crumbs from falling off. Another tip that may sound interesting is to put a few slices of carrots into the oil. I honestly don’t know how or why this works, but it’s something my mother-in-law does to prevent the oil from burning any extra pieces.
—Chavi Feldman
As a Canadian, Trader Joe’s is a highlight of any trip to the US. One product I love that has simplified my Shabbos prep is the salmon rub.
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