Recipe by Brynie Greisman

Schnitzel Pieces with Special Red Sauce

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Meat Meat
Medium Medium
15 Servings
Allergens

Contains

- Egg
1 Hour, 30 Minutes
Diets

Ingredients

Marinade

Sauce

  • onions, diced

  • a pinch of salt

  • 1/4 cup water

Main ingredients

  • 2.2 pounds (1 kilogram) chicken cutlets, cut into small pieces or strips

  • oil – for frying

Directions

Make the Schnitzel

1.

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 a half hour.

2.

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 two minutes and remove from heat.

3.

Remove marinated chicken pieces from fridge. Heat a generous amount of oil in a large frying pan. Dip chicken pieces into potato starch and fry a few minutes on each side, until golden. Drain in a pan lined with paper towels. Repeat until all the chicken is used up.

4.

Halfway through, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Place all the chicken pieces in a 9×13-inch aluminum pan. Pour sauce over chicken until pieces are evenly coated. Bake for a half hour, uncovered. You can cover it part of the time if you see that the sauce is getting completely absorbed.

Tips:

If you like a lot of sauce with your chicken pieces, double the amount of sauce. You can also freeze it on its own and use with any chicken, meat, or even hamburgers.  

Serving Suggestion

1.

Put a small amount of mashed potatoes in a ring form on a plate. Remove ring. Spoon chicken pieces over mashed potatoes. Drizzle with sauce. Garnish with greens of your choice.

Credits

Photography: Daniel Lailah Styling: Amit Farber

Schnitzel Pieces with Special Red Sauce

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Miriam Be
Miriam Be
1 year ago

yummy!!

Yocheved Skaly
Yocheved Skaly
6 years ago

Schnitzel Pieces with Special Red Sauce I would make this for supper a day in advance. Can I fry the chicken & refrigerate in advance and then heat up with sauce?

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Cnooymow{shman
Cnooymow{shman
Reply to  Yocheved Skaly
6 years ago

YOu could. But it loses something to have it a day after it’s fried..

yo~}mo}srgaretten
yo~}mo}srgaretten
Reply to  Cnooymow{shman
6 years ago

if you do it a day in advance, i would bread the chicken make them ready but not fry them till the day i need it. Just leave the frying for the day of

Karen Poll
Karen Poll
7 years ago

Pesach Ketchup Substitute This presentation is definitely beautiful! We don’t use garlic on Pesach so I always omit that ingredient. What can I do to substitute ketchup in a recipe?

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Cnooymow{shman
Cnooymow{shman
Reply to  Karen Poll
7 years ago

What about tomato paste watered down?

Moonyoouwheim
Reply to  Cnooymow{shman
7 years ago

What about kosher for passover ketchup? Gefen has one without corn syrup and no garlic either.

Deens
Deens
3 years ago

HEAVEN. no other words. I’ve been making this for a few years now and it has become a family fave!

Al LAMPERT
Al LAMPERT
4 years ago

I actually used the sauce recipe for this for some tofu schnitzel I made for our vegannukah meal. The tofu is pretty bland so we needed something to enhance the dish and this ketchup based sauce was incredible. It almost is like a less smokey version of BBQ sauce. Just perfect. Thank you!