Jewish Recipes
Rolled Shnitzel Recipe
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Rolled Shnitzel

6 chicken breasts, deboned, sliced and pounded thin
fresh mushrooms
1 onion, diced
ground almonds
2 eggs
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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