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Chicken schnitzel recipe is perfect for Hanukkah

Carole Kotkin, Miami Herald on

Published in Entertaining

Heat the oil in a large cast-iron skillet over medium-high heat. Add the chicken, one or two pieces at a time, and cook until golden and crispy, about 3 minutes per side. Drain the chicken on paper towels, transfer to a plate, and sprinkle with a pinch of salt.

Serve hot in pitas with avocado, tomato, and za’atar, or on a platter with Yellow Rice, Chopped Salad, and Herbed Tehina.

Yield: Serves 4

HAWAIJ SPICE BLEND

1/4 cup turmeric

2 tablespoons freshly ground black pepper

 

2 tablespoons ground cumin

Combine in a small bowl mix well. Store in a covered jar.

Yield: 1/2 cup

HERBED TAHINI SAUCE

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