Illustrations by Esti Saposh

Chananya: I love being creative in the kitchen and helping my mother cook and serve for Shabbos. When I heard about this cooking competition, I was so excited to join. I knew that I can create something interesting and delicious. I was also a bit nervous because my sister Ruchama, who I’m facing off against, is a fantastic cook and baker. I decided to use ingredients that I love and to add a bit of spunk with mushrooms and a dipping sauce.

The first thing we did was shop for ingredients. I wasn’t sure about what I wanted to make. Originally, I was thinking of schnitzel salad, but then I realized I wouldn’t have time. So I made the mushrooms into a topping instead. My mother’s kitchen is big enough, but we struggled with two frying pans on one stove. We each wanted the biggest flame, so we switched in the middle.

The timing was tight, and we got the schnitzel ready by the skin of our teeth! Both our dishes came out delicious, and our family had a yummy supper that night. We were left with great memories and a big mess to clean up. It was definitely worth it though!

Ruchama: When my brother Chananya asked me to be his partner in a cooking competition, I agreed right away. I love cooking, baking, and entertaining guests, so I was up for the challenge. I used ingredients we have at home that I know and love. Time was a bit of an issue as we both raced the clock to get our schnitzel done on the same stovetop. There was a lot of wholesome family fun, and we all sat down to a delicious dinner together!

Chananya

Mushroom-Topped Spicy Schnitzel

• 1 lb (450 g) chicken cutlets
• 1 egg
• 1 cup chilli sauce
• ½ cup Italian dressing
• ¼ cup grilled chicken spice
• 1 cup breadcrumbs
• 1 cup crushed Haddar cream crackers
• 2 Tbsp oil
• salt and pepper, to taste

Mushroom topping

• 1 8-oz (225-g) basket fresh mushrooms, sliced
• ¼ cup balsamic vinegar
• ¼ cup red wine
• 1 Tbsp honey
• salt, to taste

Dipping sauce

• ½ cup ketchup
• 1/2 cup mayonnaise
• ¼ cup sweet chili sauce
• 1 tsp crushed garlic
• 2 tsp grilled chicken spice

Mix egg, chili sauce, Italian dressing, grilled chicken spice, salt, and pepper in one bowl. Mix breadcrumbs, cream crackers, oil, salt, and pepper in another bowl. Dip chicken in the egg mixture and then in the breadcrumb mixture. Fry on both sides until crispy.

Sauté mushrooms until soft. Add the rest of the ingredients and cook for about 10 minutes until liquid reduces.

To serve: Place a piece of schnitzel on a plate. Top with mushroom topping. Drizzle with dipping sauce.

Ruchama

• Crispy Onion Schnitzel
• 1 lb (450 g) chicken cutlets
• ½ cup mayonnaise
• ½ cup Italian dressing
• 2 cups crispy fried onions
• 1 cup breadcrumbs
• 3 Tbsp Montreal Chicken Spice
• 1 tsp salt

Dipping sauce

• 3 Tbsp ketchup
• 3 Tbsp vinegar
• 1½ Tbsp honey
• 1 Tbsp oil
• ½ tsp garlic powder
• salt, to taste

Cut chicken into fingers.

Mix mayonnaise and Italian dressing
in a bowl. Place fingers into mayonnaise mixture. Mix crispy fried onions, breadcrumbs, Montreal Chicken Spice, and salt in a bowl. Dip a few chicken fingers at a time into the crumbs. Fry until crispy on the outside and soft inside.

Mix all dipping sauce ingredients.

To serve: Place schnitzel on a plate with dipping sauce on the side.

(Originally featured in Family Table, Issue 865)