Thank you to Kehilas Bais Yisroel for sharing their wonderful community cookbook with us for the Shabbos Table feature in our weekly newsletter – The Cholent. To get your own copy of the full cookbook click here.

Today’s recipe comes from Chani Stern
Mushroom and Onion Schnitzel

Ingredients

• 2 onions, sliced
• 16 oz mushrooms, sliced
• 2 tablespoons oil
• 1 1/2 lb chicken cutlets
• 1/2 cup flour (to coat chicken)
• 1/4 cup lemon juice
• 2 tablespoons soy sauce
• 1/2 cup sugar
• 1/4 cup brown sugar

Directions

1. Preheat oven to 350
2. Heat oil in a frying pan an saute onions until golden.
3. Add mushrooms to pan.
4. Meanwhile, pound chicken cutlets, coat in flour and arrange on a baking sheet.
5. Bake for 20 minutes.
6. In a separate bowl, whisk lemon juice, soy sauce and sugars together.
7. Add onions and mushrooms.
8. Pour sauce over chicken and bake for an additional 20 to 30 minutes or until chicken is no longer pink inside.