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6 chicken breasts, deboned, sliced and pounded thin
1 onion, diced
bread crumbs seasoned with sesame seeds added
oil for frying
In a frying pan, saute the onions and mushrooms with fresh minced
garlic. Add salt and pepper and parsley.
Pound the shnitzel thin. Fill each breast with a small amount of the
sauteed vegetables and a small piece of margarine dabbed in the
center. Roll like a blintz.
Dip in beaten egg, then roll in the bread crumbs and then roll again
in the crushed almonds.
Fry until golden on all sides. (a few minutes)
Transfer to a baking pan and bake in the oven, covered, for 20-25
minutes. Drain excess oil.
It stays rolled, looks attractive and tastes juicy and tender.
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