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Chanukah #6 - schnitzel

by Gillian Polack

My family’s schnitzel is a bit different to other varieties. Not a great deal different, just a little. It isn’t a true Chanukah dish, for one thing, as you don’t fry it in too much oil (just enough to crisp it). Canola oil is best. And our favourite variant (introduced by one of my sisters - so quite recent) is to use chicken breast and exchange the flour with ground almonds and then serve it with a dark cherry sauce (not too sweet) and a green salad. Very suitable for a late December summer meal.

SCHNITZEL

Ingredients

veal or chicken pieces (very thin)
SR Flour
beaten egg
oil for frying

Method

Dip each piece of veal in the flour then in the egg, then fry. If you like a thick batter, then dip the meat in the flour and egg at least once more.

Eat hot with slices of lemon.

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Posted in General, festive, recipe on December 20th, 2006

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