Thursday, June 5, 2014

Shabbat menu! (and Oven-Fried Chicken/Shnitzel Recipe)

Time to plan for Shabbat!

With a chag in the middle of the week, do any of you also feel like doing a really minimalist Shabbat?

I know I do, and I don't think I have much choice - my carpenter will be dominating my kitchen tomorrow installing the new kitchen cabinet doors and drawers!

(When they are in, I'll post some pics for everyone to see, if you want me to!)

So here's my minimalist Shabbat menu - everything I'm cooking can go in the oven at the same time about 1 hr before Shabbat!

Challot (from the freezer)
Split Pea Soup (intentional leftovers from Yom Tov)
Baked Shnitzel (recipe below)
Oven Baked Rice
Apple Crisp
Roasted Carrots
(Black Bean Cholent?)

Seudah Shlishit will be more salad, sandwiches, and whatever else I scrounge up

We have a banana breakfast cake in the freezer, and lots of watermelon and other melon and peaches.

So we're good to go!

How about you?

Baked Shnitzel

mix equal parts whole wheat flour and yellow corn meal with spices (I usually use black pepper, cayenne pepper, parsley, and granulated garlic) in a "ziploc"-style bag, or in a bowl.

Coat shnitzel pieces with mixture. 

Arrange in a well oiled baking pan, and bake, covered, at 200 C - coating will get all deliciously crispy. Usually done in about 25 min, but I don't use super-thin shnitzel. 

I do the same with cut up pieces of chicken, only those cook for much longer! I usually leave those for about 1.5 hrs.

This is the very same recipe that I served to my next door neighbor in Florida one Shabbat. The good Southern Rabbi ate some and exclaimed,  "You make good southern fried chicken!"

I didn't have the heart to tell him it wasn't fried. :-)

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