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I haven’t made this yet, but it seems interesting. I think I found it at Imamother.com.
Ingredients
2-4 Tbsp sugar
1 tsp baking powder
2) 5-6 eggs
4-5 Tbsp lemon juice
1 tsp lemon rind (for those that use it)
3) 8 chicken cutlets
4) Dipping Sauce:
2 Tbsp potato starch
1/3 cup sugar (1/2 if you like it really sweet)
1 cup orange juice, pref. fresh
Preparation
Mix together ingredients listed under #1 and set aside. Mix together #2 with a whisk. Add dry mixture (#1) to this and whisk together. It should have the consistency of cake batter.
Pound chicken cutlets so they will be fully cooked when fried (although the original Chinese recipe is for THICK slices. I however like my schnitzel well done!). Leave them whole or cut into smaller portions. Dip into batter making sure to fully coat. Deep fry in oil approx. 5-8 minutes on each side. Set aside.
Put all ingredients for the sauce in a small pot. Cook and stir until thickened.
To serve: Put schnitzel pieces on a large platter with dipping sauce in a small glass bowl
in the center. Decorate with twisted lemon slices on top if desired. Serve with mashed potatoes (what else??!!) &/or grilled zucchini, onions and red peppers alongside, and during the year, it goes well with rice.
Helpful Hints
don’t have time to type it up – but the grape juice chicken recipe from mishpacha magagzine last year or 2 years ago, is really delicious and easy.
eden just advertised their margarine and had a great recipe there for chewy cc cookies. there was also a recipe a few years ago in the mishpacha i think for some eggplant rollups…. they are amazing anyone know what i am talkign about?
Sorry, I don’t do non-gebrochts
My wife is looking for a pesach chocoloate/mocha squares cake recipe which appeared in the Mishpacha magazine 2 or 3 weeks ago. Any help would be appreciated. thank you.
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