Marinated, fried, and smothered in a delicious sauce, this is the kind of recipe that everyone really enjoys, presents beautifully, and gets a meal off to an elegant start.
Food Preparation by Brynie Greisman | Food and Prop Styling Amit Farber | Photography by Daniel Lailah
My daughter-in-law brought this dish once for Shabbos and we had not one tiny piece of schnitzel left. I filed the recipe away and knew I had to try it with potato starch instead of flour for Pesach. It works perfectly and freezes well too. There are a few steps — marinate fry sauce and bake but none of them are too difficult. You’ll see how much your family will appreciate it and you’ll want to double the recipe next time!
YIELDS AT LEAST 15 APPETIZER PORTIONS
Combine all marinade ingredients in a small bowl. Add chicken cutlet pieces and mix well to coat evenly. Cover and place in fridge for at least half hour.
Meanwhile prepare sauce: Heat oil in a saucepan and sauté onions and garlic until golden about 15 minutes. Add remaining ingredients and bring to a boil. Boil for 2 minutes and remove from heat.
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