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.
Golden Shnitzel Bites
Recipe By Brynie Greisman
- Cooking and Prep: 40 m
- Serves: 8
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Contains:
Ingredients (5)
Main ingredients
Start Cooking
Prepare Chicken Cutlets
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Cut chicken cutlets into bite-size thick chunks (don’t flatten).
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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Dip into oil and roll in the cracker crumbs, coating evenly.
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Place on a nine- x 13-inch baking pan lined with Gefen Parchment Paper and bake uncovered for 15 minutes.
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Remove from oven and drizzle generously with honey.
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Return to oven and bake for an additional 10–15 minutes or until golden and crispy.
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Serve hot with honey mustard dipping sauce if desired.
Note:
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.
Tip:
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!
Credits
Photography: Daniel Lailah
Styling: Amit Farber
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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.
Thanks!
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Replies:
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.
Thanks!
