Easy Oven Baked Shnitzel

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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?!

30m 4
Easy Meat

Contains: Soy, Egg

Directions

Prepare the Shnitzel

  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!

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2 Comments

Bayla Meltzer •

No one liked it

Chaya Stamm •

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?

Esther Leah •
Reply to Chaya Stamm

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.