Recipes from Mama, her friends &
even the back of napkins...
Mama's Oven "Fried" Schnitzel
- 2 Boneless Chicken Breasts
- Any Oil
- 2 eggs
- 1 1/2 cups bread crumbs
- Granulated garlic
- Preheat oven to 425°F
- Line a cookie sheet with parchment paper. Liberally cover the paper with oil. Most of it will remain on the parchment paper after cooking.
- Butterfly each chicken breast so you have two or three pieces. Butterflying is a technique used to make a thick piece of meat thinner, which makes it quicker to cook. To butterfly a chicken breast, hold the breast with one hand and using a sharp knife, slice the breast in the length. If the breast is very thick you can get three slices.
- Add the breadcrumbs to a deep dish. Season liberally with the salt, paprika and granulated garlic.
- Break the eggs, one at a time to check for blood into a bowl. Again season liberally with salt, paprika and granulated garlic.
- Place each piece in the egg mixture to cover completely. Using a fork, hold it up to drain the excess egg.
- Place the egged piece into the bread crumbs, making sure that each breast is fully covered.
- Place on the cookie sheet.
- Bake at 425 for 17-20 minutes, until the sides are nicely browned.
- Turn each piece over and bake another 6-7 minutes.
- If serving immediately, put on a plate lined with paper towel to drain the excess oil.
- If reheating, place the breasts into a tin foil pan, cover tightly and poke with a fork to let the steam out.
- No one will believe this chicken was not fried...Enjoy!
Mama's Matbucha/Salad Cuite
What is the difference between matbucha and salad cuite? Nothing.
Matbucha is a cooked dish of tomatoes and optional roasted bell peppers. It is seasoned with salt and/or garlic and chili pepper.
Salad cuite is the french name for matbucha. There ya go. Mystery solved.
Now for the recipe:
I made matbucha with the queen and master of Israeli/Tunisian salads, my friend Tzipi from Rosh Pina in Israel. She stood in my kitchen and showed me, step by step what to do. Now you'll know as well.
12 or more fresh tomatoes
hot paprika or chili pepper
Wash all the tomatoes then cut them in half in the middle, not through the stem.
Using a box grater, grate each tomato half until you get to the skin.The easiest and least messy way to do this is put the grater directly into a large bowl.
In a medium sized pot, which has been heated on the stovetop, add the tomatoes. Do not add anything else now.
Cook on a medium-low setting, mixing often, until the tomatoes cook down and the mixture gets much thicker. This can take anywhere from an hour to three hours, depending on the amount of tomatoes.
If you really want to feel Sephardi, about half-way through cooking the tomatoes, transfer them to a smaller pot. It makes them cook a bit faster and there's less juice. It's not mandatory to do this and your salad will be fine if you leave it in the first pot.
Add about 3 tablespoons of oil, 1 1/2 teaspoons of salt, regular paprika and some hot paprika or chili pepper.
Mix well and taste it! It may need more seasoning.
Some people add roasted (then skinned and seeds removed) green peppers and/or roasted jalapeno peppers. There are no rules when it comes to making this dish. Add these ingredients with the tomatoes right at the beginning.
Finally, you can use 2 or 3 cans of diced tomatoes, but the taste is nothing like using fresh tomatoes. There is simply no comparison.