Breaded Schnitzel with Mushroom-Pastrami Sauce

Whether for Pesach or any special occasion, this amazing schnitzel with mushroom-pastrami sauce really takes plain old chicken cutlets up several notches!

I am a creature of habit, and I know I’ve mentioned multiple times how I pretty much stick to the same menu every year for Pesach. But while that’s true, I will admit that over the years my recipes have evolved and changed somewhat. However, this schnitzel with mushroom-pastrami sauce is always a must — and it has been for years. It goes on every Pesach menu, no matter what. And every year, the platter practically gets licked cleaned!

This dish comes together easily and can be frozen, so you can either make it last minute or freeze it in advance — win-win for all! I would definitely freeze the chicken and sauce separate. If you don’t want to freeze the cutlets (I know a lot of people feel that freezing cooked cutlets dries them out), you can just make the pastrami sauce in advance and freeze that. However you decide to do it, do not pour the sauce over the chicken until you’re ready to heat it up for the meal, or the schnitzel will become soggy. After you do that, you can warm the chicken with sauce on whatever temperature your oven is set at, but be careful not to overbake or the schnitzel will dry out. Just heat it until it’s warmed through.

You can prepare the cutlets any way you want, baked or fried. I used my one-bowl schnitzel recipe, which is oven-baked and super easy.

The wine gives this dish a delicious elevated flavor, but if you don’t like the flavor of wine (or your kids don’t), you can skip it and replace it with an additional ¼ cup chicken stock.

For the perfect side, serve this schnitzel with mushroom-pastrami sauce with these easy and delicious mashed potatoes!

If you go for this recipe, you will love my cookbook, My Pesach Kitchen, which is full of easy and delicious recipes you will want on your Pesach menu!

Schnitzel with Mushroom-Pastrami Sauce

A sauce with sauteed mushroom, onions and pastrami and a hint of wine really takes plain old schnitzel up several notches!

Print Recipe

Ingredients

• 2 Tbsp oil
• 1 large Spanish onion, diced
• 12 oz baby Bella mushrooms, sliced
• 8 oz pastrami, diced
• 1 Tbsp potato starch
• ¼ cup white wine (any works — I used Chablis)
• 1 cup chicken stock (or 1 tsp chicken soup mix dissolved in 1 cup water)
• 1.5 lbs chicken cutlets (approx.), breaded and baked or fried*

Instructions

• Heat the oil over a medium flame. Add onions and mushrooms and sauté for 10-15 minutes, until soft and brown. Add the pastrami and sauté for 5 more minutes.
• Add potato starch and mix to combine.
• Add wine and chicken stock. Stir until thick.
• Place prepared chicken cutlets in a 9×13 pan and pour the sauce over the schnitzel. Cover and heat through until warm. (The amount of time will depend on your oven temp, but be careful not to overbake or the chicken will dry out.)**

Notes

*You can use any method/recipe you’d like. I used my one-bowl schnitzel recipe and it came out great!

**If you are not going to be eating this right away, keep the schnitzel and sauce separate until right before the meal so the schnitzel doesn’t become soggy. 

Recipe by Faigy Murray | https://mykitchenmystudio.com/schnitzel-with-mushroom-pastrami-sauce/