Recipe: No nonsense schnitzels

By Jewish Princess, November 20, 2008
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Why do I find this word so difficult to say? After all, it's not long, I can spell it, and everybody else seems to be able to use it remarkably well. But for me, saying "no" seems to be a no-no, even though I think it all the time.

By contrast, the word "yes" just trips off my tongue. There it is, out there before I've even had a chance to think through the consequences of always trying to please.

Take the time I was asked to do the barmitzvah party run in the middle of the night (ok, 11.30pm), shlepping to a new rural hot spot in the middle of nowhere. I had been inundated all day with desperate pleas: "Are you collecting? Do you have room for my bubbelah?" Yes, yes, yes, yes, yes. OMG, there's no room in the car for me.

I have even considered therapy in my hour of need, knee-deep in apple crumble, chocolate mousse, lockshen pudding, meringue roulade and grandpa's favourite coffee and walnut cake, trying to answer a dessert trolley of requests that once again I have just not been able to say no to.

Even when I find myself in the nosh cupboard unwrapping another naughty nougat, I want to be like Amy Winehouse, but I just can't say no, no, no.

So in this month of No-vember, what does the Jewish Princess make? No-nonsense schnitzels which, of course, nobody can say no to.

The Jewish Princess is written with the help of Tracey Fine and Georgie Tarn. See www.thejewishprincess.com.

Serves 8

Ingredients
8 chicken skinned fillets
Medium matzo meal (use as much as needed)
3 large eggs
Salt and pepper
Corn oil for frying

For the topping
2 tablespoons olive oil
1 large onion diced
2 courgettes peeled and sliced
2 aubergines peeled and diced
300g mushrooms sliced

Method
SCHNITZEL
● Bang out each schnitzel (a great stress buster) or get the butcher to do it
● Dip each schnitzel into the beaten egg yolk and coat in matzo meal seasoned with salt and pepper
● Fry in hot oil until brown and leave to dry on kitchen paper
● Continue to do this with all the other schnitzels and then transfer to a large oven-proof dish

TOPPING
● Heat the olive oil in a large frying pan. Add the onions and fry until a dark brown colour. Keep stirring to avoid burning
● When the onions start to turn brown add the other vegetables
● Cook until soft then leave to cool and then transfer over the schnitzels
● Cover with silver foil and place in the oven temperature 180c for 20 minutes

    Last updated: 11:13am, November 20 2008