Passover Mushroom Schnitzel Recipes

CHICKEN SCHNITZEL WITH MUSHROOM SAUCE

Steps:

• Remove the chicken breasts from the bone. Slice each breast in half lengthwise. Put them between pieces of plastic wrap and pound them with a mallet or a small skillet until they are 1/4-inch thick.
• Set up a breading station with three pie plates or shallow dishes. Put the flour in one and season it with a generous pinch of salt and pepper, the eggs beaten with 2 tablespoons of water in another, and the breadcrumbs in the third. Dredge the chicken pieces in the flour, then the egg wash, then the breadcrumbs. Set aside. In a large skillet over medium heat, add the oil. When the oil is hot, add the chicken in 1 layer and cook until it is golden brown and crispy, about 4 minutes per side. Drain on brown paper and keep warm while you make the sauce.
• In another skillet over medium heat, add the butter. When it is melted, add mushrooms and season them with salt and pepper. Cook until they are browned, about 6 minutes. Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minutes and reduce by one third. Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream. Serve the Schnitzel with the sauce poured over the top, garnished with parsley.

PASSOVER MUSHROOM SCHNITZEL

Steps:

• Heat 1 tbs oil in a heavy nonstick skillet over medium heat.
• Fry scallions and onions 3-4 minutes until soft.
• Add mushrooms and garlic.
• Sauté over medium high heat 10-15 minutes, until liquid has evaporated.
• Transfer to a mixing bowl and let cool.
• Stir in parsley and eggs.
• Gradually add matzo meal until mixture has enough body to hold together during frying.
• Add another 1-2 tablespoons matzo meal if necessary.
• Season with salt and pepper to taste.
• Heat 2 tbs oil in a heavy nonstick skillet over medium high heat.
• Form each schnitzel by placing 1 heaping tbs of the mushroom mixture in the hot oil and press with back of a wooden spoon to a 3 inch diameter.
• Fry 3-4 minutes per side until lightly browned.
• Drain on paper towels.

JAEGER SCHNITZEL

Steps:

• Wipe mushrooms clean and slice them. Set aside.
• Slice bacon into 1 inch pieces. Start bacon cooking in a large heavy skillet over medium-medium high heat.
• Place chops between two sheets of wax paper and pound with a kitchen mallot to thin them slightly. In a separate skillet heat 3 Tablespoons olive oil over medium to medium high heat. Dredge cutlets in flour seasoned to taste with kosher salt and black pepper. When the olive oil is hot place cutlets in pan and cook, turning once until cooked through (no longer pink in center). Place cooked pork chops on serving platter, cover with foil to keep warm, and set aside.
• When bacon is crisp tilt pan slightly and spoon out most of the grease, leaving about 1 Tablespoon in the pan. Add shallots, capers, and mushrooms and cook for about 2-3 minutes. Pour a small amount of wine, about 1/4 cup, into pan while scraping the bottom of the pan with a wooden spoon to loosen browned bits. Use your judgement and add a little more wine to further deglaze the pan, if needed. Stirring constantly, slowly pour cream into pan, about 1/2 cup. Let the sauce simmer and thicken. Test to see if the sauce is done by dipping the back of a metal spoon into the sauce and, with your finger, wipe a line through the sauce on the back of the spoon. If the sauce holds the line it is done. Pour sauce over pork,season with black pepper and serve. This Dish is traditionally served with spaetzle.