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Stuffed Schnitzel


I made this schnitzel for Yom Tov and had a lot of bochurim as guests. They couldn’t eat enough of it! I know bochurim eat anything, but these had discerning palates (at least I hope so!). My family enjoyed it too, so you can rely on their opinion. They do have discerning palates! This recipe is from Simi H.


1. Mix together the mayo, mustard, honey, and duck sauce in a medium-sized bowl. Set aside.
2. Cut chicken cutlets into 6 even portions and flatten until thin.
3. Smear schnitzel on both sides with the sauce (or dip the schnitzel pieces into the bowl of sauce).
4. Place a cold cut of your choice on the schnitzel and roll up. Fasten with a toothpick.
5. Brush additional duck sauce on top of each rolled piece. Sprinkle generously with cornflake crumbs.
6. Bake covered at 350 degrees Fahrenheit (180 degrees Celsius) for 45 minutes. For a crispy exterior, uncover during the last five minutes, or put under the grill for a few minutes. This freezes well.


Line your counter with a plastic tablecloth to facilitate easy cleanup. (My mother taught me to do this whenever I bake too!)

For kid-friendly portions or for an appetizer as opposed to a main dish, cut each chicken breast in half so you get smaller rolls.


I prefer using salami here because the smooth, different-colored edge protruding from the schnitzel rolls looks appealing. (See photo.) You can also use spicy duck sauce if you prefer.