These crispy shnitzel bites are sure to please even your pickiest eater. They are literally gobbled up by everyone! Serve with a fresh salad dressed lightly with olive oil, lemon juice, and salt. Kudos to Gila F. for this amazing recipe.

Directions

Prepare Chicken Cutlets

1. Cut chicken cutlets into bite-size thick chunks (don’t flatten).

2. Dip into oil and roll in the cracker crumbs, coating evenly.

3. Place on a nine- x 13-inch baking pan lined with Gefen Parchment Paper and bake uncovered for 15 minutes.

4. Remove from oven and drizzle generously with honey.

5. Return to oven and bake for an additional 10–15 minutes or until golden and crispy.

6. Serve hot with honey mustard dipping sauce if desired.

7. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Tips:

For lower-fat version, dip shnitzel pieces in egg instead of oil. I tested it this way and they were almost as good. I know “almost” doesn’t count, so it’s your choice!

Notes:

These taste best fresh from the oven, but they are also good warmed up the next day. You can make really tiny pieces and thread them on a skewer for a change. They don’t freeze well.

Credits

Photography: Daniel Lailah

Styling: Amit Farber

Recipe tags

1-2-3 Baked Best of Family Table Brynie greisman Chicken Chicken breasts Jewish cuisine Jewish food Kid-friendly Kids Light chicken Main No recipe recipes Quick-and-easy Schnitzel Shabbos Shnitzel Shnitzle Simple Super easy Traditional Traditional Jewish food White

Please log in to rate

Reviews

3 Comments

Inline Feedbacks

View all comments

Dina

6 years ago

golden shnitzel bites Is sleeve salty crackers the same as saltines by Liebers?

Question

Mark your comment as a question

Cnooymow{shman

Reply to Dina

6 years ago

There are two salty type crackers that I know. The square saltines and the round yellow crackers.
Brynie confirmed that she means the round yellow ones.