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  Pita With Grilled Apricot Balsamic Shnitzel And Chips
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Prep Time:
  not specified
  6 (servings)
Difficulty Level:
  Fleishig (Meat)
  Main Dish
Health Conscious:
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  not specified
Cooking Method:
  not specified
Main Ingredients:
  Brynie Greisman - Family First
  not specified

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Pita With Grilled Apricot Balsamic Shnitzel And Chips
The apricot balsamic glaze has just the right amount of sweetness with a little zing to it. Combined with freshly made chips, and stuffed into a pita, it makes a delightful, all in one, filling supper.
(Picture copyright of Mishpacha Magazine)
Approx. 1 lb (1/2 kilo) schnitzel, cut into strips

1 Tbsp oil
6 Tbsp apricot preserves
3 Tbsp balsamic vinegar
¼ tsp cayenne pepper or 3 drops hot sauce, or to taste
1/8-1/4 tsp chopped fresh rosemary
½ tsp kosher salt
Black pepper to taste, optional

Pickled onions:
½ cup thinly sliced purple onion
¼ cup red wine vinegar
2 tsp sugar
1 tsp salt

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Helpful Hints
Note: I tried this sauce on chicken bottoms and it was fabulous. I did not marinate the chicken and used 3 bottoms. We like it a bit spicier so I upped the cayenne pepper. There were no leftovers!
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Comments / Reviews
I made this for supper. It was delicious. Some had it with the pita and some had it as chicken with two side dishes. Thanks!
yaelw, 2012-08-16
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