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Shabbos Recipe for Sweet and Sour Shnitzel

Shabbos Recipe for Sweet and Sour Shnitzel

Keep Calm ShabbosJust because it’s Shabbos doesn’t mean that you have to give up your Chinese Food!  And if you don’t want to go out to Cho-Sen Island, have we got a recipe for you!  Invite the whole mischpucha, for this is a recipe for 10!  And it’s kosher to boot.  So nu?  What’s not to like?  You can have your Shabbos and eat your Chinese food!

Let The Chinese Quest be not only your guide to the best Chinese restaurants on Long Island, and New York City, but also be your source for some of the best Chinese recipes.  If you’ve got 30 minutes, we’ll serve you up (ok, you’ll serve it up… we will just tell you how to prepare it) a dish that will make your whole family kvell with delight.  No promises that they won’t be coming back in an hour for seconds ;).  In fact, we guarantee it!

Preparation Time:  30 minutes

Ingredients

Batter:

  • 1 cup Flour
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 teaspoon Paprika
  • Chinese Shabbat2 teaspoons Oil
  • 2 Eggs
  • 1/2 cup Water

Sauce:

  • 1/2 cup Ketchup
  • 1 cup Vinegar
  • 3/4 cup Water
  • 2 tablespoons Lemon Juice
  • 1 cup Sugar
  • 1/2 cup Brown Sugar
  • 3 tablespoons Flour
  • 1/4 cup Water
  • 1/2 cup Sesame Seeds

Cutlets:

  • 8 pieces Chicken Cutlet
  • 4 tablespoons Oil To Fry

Preparation

  1. Mix the batter mix with a fork until not creamy (neither too thick nor creamy).
  2. Dip the chicken cutlets in the batter and fry on both sides (approx five minutes each side) until done.
  3. In a pot, mix sauce ingredients (mix flour and water separately first to avoid lumps – you can use up to 1/3 cup of water). Let it boil and add sesame seeds (as much as you want). It should have a thick creamy consistency.
  4. Pour sauce over shnitzels right before serving.

For dessert may we suggest:

Jewish Fortune CookiePeace out and Shalom!

Humbly submitted for your consumption,

Mee Magnum  (“Chop!  Chop!”)

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