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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?!
4 large chicken cutlets
1 and 1/2 tbsp mayonnaise
1 and 1/2 tbsp ketchup
1 tbsp soy sauce
1/2 tbsp white vinegar
1 cup cornflake crumbs/bread crumbs
1/4 tsp garlic powder
Preheat your oven to 180°C/350°F. Depending on your preference, either cut the raw cutlets into strips or keep them whole.
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.
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.
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!
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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?
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.
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