Submitted by Dina W. I have yet to meet someone who doesn’t enjoy a good piece of breaded shnitzel. Having said that, most of us health-conscious women would rather not be serving fried shnitzel too often. This has therefore become my go to, not too fattening, shnitzel recipe. I serve it hot during the week, and sometimes cold as a Shabbos day extra for the non-cholent eaters. It freezes beautifully. What more could you want?!

Directions

1. Preheat your oven to 180°C/350°F. Depending on your preference, either cut the raw cutlets into strips or keep them whole.

2. Mix together the mayo, ketchup, soy sauce and vinegar in a large container or bowl. Drop the chicken in to the mixture and mix, ensuring that each piece is fully coated.

3. Mix the garlic powder into the cornflake crumbs/ bread crumbs, and then dip each piece of chicken into the cornflake crumbs/bread crumbs. Lay out all the pieces on a baking tray lined with parchment paper.

4. Bake at 180°C/350°F for 12-18 minutes depending on how big/thick/thin the pieces are. Be careful not to leave it in the oven for too long as it will dry out. Enjoy!

Recipe tags

Chicken Chicken cutlets Dina W. My kosher Mykosher Mykosher.com Oven fried Quick-and-easy Schnitzel Shnitzel Shnitzle

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Chaya Stamm

3 years ago

Cooking time I don’t understand, how can chicken be ready in less than 20 minutes on 350? The pieces in the picture don’t look that tiny. Is it a mistake?

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En}o}wah

Reply to Chaya Stamm

3 years ago

I make this often and yes it is done in about 20 minutes. Pre-heat the oven first. I also do the legs and thighs and the breast pieces, which takes a little longer, but it comes out really delicious.