|
KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
|
| |
 |
מתכונים
כשרים לעוף
|
|
|
|
|
|
| |
KOSHER CHICKEN RECIPES |
|
| |
TANGY CHICKEN FRIED SCHNITZEL STEAK |
|
|
INGREDIENTS: |
|
| |
2 cups + 3 Tbs.
Flour (sifted)
2 tsp. Paprika
Black Pepper, freshly
ground, to taste
Salt, kosher, to taste
1 cup Parve Soy
Milk + 1 Tbs Vinegar (mix together)
1 tsp. Tabasco, plus
more to taste
1 Egg
4 Chicken Breasts, pounded to ¼"
thickness( 4-6-oz. each )
Canola Oil, for frying
3 Tbs.
Olive Oil
2 cups Rich’s Parve Coffee Creamer |
|
|
INSTRUCTIONS: |
|
| |
1. Preheat oven
to 200˚F .
2. Place a baking sheet fitted with a rack
inside.
3. In a shallow dish, whisk together 2 cups flour,
paprika, pepper, and salt.
4. In another dish, whisk
together Parve Soymilk, plus 1 Tbs. white vinegar, 1 tsp.
Tabasco, and egg.
5. Season chicken steaks with salt and
pepper.
6. Working with one chicken steak at a time.
7.
Dredge in flour mixture, then egg mixture, and again in flour.
8. Shake off excess.
9. Transfer to plate.
10. Pour
Canola oil into a 12" cast-iron skillet to a depth of ½".
11. Heat over medium-high heat until a deep-fry thermometer
reads ~320˚F.
12. Working in 2 batches.
13. Fry chicken
steaks, turning once, until golden brown ~ 6-8 minutes.
14. Place chicken steaks on rack in oven to keep warm.
15.
Place 3 Tbs. olive oil in a 2-qt. skillet over medium-high
heat.
16. Whisk in remaining flour; cook until golden ~
1-2 minutes.
17. Whisk in Parve coffee creamer.
18.
Cook, whisking, until thick, making sure not to burn.
19.
Season with Tabasco.
20. Salt and pepper.
21. Serve
chicken steaks with gravy.
YIELDS: 4 servings. |
|
| |
Source:
Rabbi Alan Ira Silver
|
|
| |
|
|
| |
|
|
|
KOSHER DELIGHT MAGAZINE
|
